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Latest Eyewitness Posts

The Gleaning Network – Saving Cauliflowers and Cabbages
4 years ago

The Gleaning Network – Saving Cauliflowers and Cabbages

By  •  Eye Witness

Supermarkets imposing ridiculous and wholly unnecessary cosmetic standards are known to be one of the main causes of perfectly edible food going to waste at a farm level.
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Dinner Exchange East – Catering for Plan Zheroes
4 years ago

Dinner Exchange East – Catering for Plan Zheroes

By  •  Eye Witness

In a recent Telegraph article exploring the habits of those who seek out discounted food in supermarkets, and the financial benefits of doing so, there was a poll asking readers ‘Would you eat food after the ‘Best Before’ date had passed’. The results of which indicated that 16% of 12,000+ participants only ate food on or before this date, with 40% only eating food that was a few days past the date.
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The Gleaning Network: Reducing Food Waste on UK Farms
4 years ago

The Gleaning Network: Reducing Food Waste on UK Farms

By  •  Eye Witness

We are all conscious on some level of the amount of food we waste – edible or otherwise, within our own home, and aware that there is avoidable food waste generated by supermarkets and the wider, urban-based commercial, catering and hospitality sectors. But what about on the farms?
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The Pig Idea: Behind the Scenes
4 years ago

The Pig Idea: Behind the Scenes

By  •  Eye Witness

The first time I came across The Pig Idea was when they were serving up the pork they had produced, and were attempting to feed 5,000 people in Trafalgar Square in the heart of London.

It’s a great initiative that deserves a lot more attention and support in its attempts to lift an EU ban on feeding catering waste and swill to pigs.
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Tonnes of edible food are being wasted on farms

This is due to supermarket imposed cosmetic standards, and other unfair practices

Podcasts

ReFood – Hyperlocal food rescue and redistribution
2 years ago

ReFood – Hyperlocal food rescue and redistribution

By  •  Podcasts

In this episode I am speaking to Hunter Halder, founder of the ReFood movement in Portugal. Hunter is originally from the US, but has lived in Lisbon for many years.

In the 5 years that ReFood has existed, it has gone from 1 volunteer to 4,000, and serving 2,500 people 46,000 meals in a month.
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ChicP – Hummus from Surplus Fruit and Vegetables
2 years ago

ChicP – Hummus from Surplus Fruit and Vegetables

By  •  Podcasts

This first episode of the podcast – which was recorded just before Christmas, hence the references to Brussel sprouts and the festive season – introduces the work of Hannah McCollum who founded ChicP – a company that gathers food that would otherwise go to waste from local markets, and produces very tasty sweet and savoury hummus.
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