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.
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.
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?
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.
This shoot was intended to capture what goes on after Sian and the volunteers she has helping her – often just Konstantina, have completed their tour of the New Spitalfields Market, collecting food from vendors that would otherwise go to waste.
FoodCycle’s activities are not limited to the volunteer hubs I have been documenting – the organisation also runs a cafe in Bromley by Bow, which I went to visit on a couple of occasions.
The cafe relies on gathering food that would otherwise be wasted from a variety of sources – including New Spitalfields Market, which is collected early on Saturday mornings.
Not being satisfied with the range of images I managed to capture during my first visit to Waitrose Islington, the management team kindly allowed me to come along a second time – to once again capture the handing over of ‘surplus’ food from Waitrose to the FoodCycle LSE volunteers.
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