In this interview I speak to Tolga who runs a natural food store called ‘The Harvest’ in London. Tolga has a zero food waste policy, and proactively tries to get food that would otherwise go to waste a good home.
Alice Codsi and I started the FSE Network, a European network of organisations that reduce food waste or valorize food surplus. We call these organisations food surplus entrepreneurs. The network reduces food waste by supporting food surplus entrepreneurs to increase their impact.
Now is the ideal time to invest in cutting food waste for the hospitality sector.
Food waste is an issue of growing concern and consumers are demanding a more sustainable offer from the hospitality sector. With such healthy returns to be had from relatively modest capital expenditure, there has never been a better or more important time to invest in reducing food waste.
Dinner Exchange East is one of the organisations I have been documenting, and they do an amazing job of converting food that would otherwise go to waste into healthy and nutritious delights!
This video is made up of images taken in the run-up and during a big event they were catering for at the City Hall, London.
At retail level alone, it is estimated that over 400,000 tonnes of perfectly edible food go to waste each year. Meanwhile 4 million people in the UK are affected by food poverty and over 500,000 people are reliant on emergency food provision.
Food waste has a huge environmental impact: if we stopped wasting food in the UK it would be the CO2 equivalent of taking 1 in 4 cars off the road. Because of this our first aim should be to minimize the amount of food being wasted as much as possible and progress is definitely being made here: from innovative packaging to more intelligent systems for predicting how certain items will sell.
Sustaining, evocative and endlessly diverse, food is the most familiar and universal medium. It can make us feel secure and loved, tie us to places and to people, and the way and what we feed ourselves reveal much about us. Writers have said the way to accurately and succinctly portray a character is to describe how he or she eats.
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