The UK Food and Hospitality Sector wastes 1.3 billion meals annually. According to WRAP, the Waste and Resource Action Programme, that’s one in every six meals.
Imagine throwing away one square meal a day– every other day. Aside from the detrimental environmental and ethical implications, the monetary repercussions for the food and hospitality sector are immense.
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.
On the same day as my visit to the Bloomsbury Hub I visited FoodCycle’s LSE Hub, which despite its name, is open to everyone and anyone. I met them at the Angel branch of Waitrose, where they collected ‘surplus’ food that would otherwise be thrown out.
This was my first visit to a FoodCycle hub, and I didn’t really know what to expect. I had arranged to meet the Hub Leader at a Planet Organic in the Angel area of London, where they would be picking up ‘surplus’ food – how the industry likes to term food that is destined to be thrown away – so essentially food waste by another name.
Send this to a friend