ROUNDUP: Waste Works at the IFE 2015

n March nearly 30,000 attended the IFE, the UK’s largest International Food and Drink Event, in London.

But this year it had a special addition…Waste-Works.

Source: http://www.pro2pac.co.uk/g/2015/logos/ww_header_200.jpg
Source: http://www.pro2pac.co.uk/g/2015/logos/ww_header_200.jpg

New for 2015, the Waste-Works exhibition had an exciting line-up of leading technology company and services providers who are finding new ways to tackle waste, improve efficiencies and save money.

The event is unique in the UK and the first to all cover the full circle from farm to fork to fertiliser.

Talk and seminars took place throughout the event at ‘Waste-Works Live’ showcasing the work of companies and organisations  including FoodSave, an initiative to help London businesses save on food and money. Read our article to find out more about their work.

by Hollie Goodall

Finders Eaters was there to bring you the highlights….

Audio and video editing by Hollie Goodall

Photography by Su-Min Hwang

Click here to find out more about Waste Works and register for next year.

Waste-Works took place alongside IFE, the UK’s largest food & drink event and Pro2Pac, the UK’s only food & drink packaging event.

Over the course of four days, it saw an audience of over 30,000.

Area of focus included waste management/minimisation, waste storage/collection, reprocessors & recycling and renewable energy.

by Su-Min Hwang

Watch another version the audio slide show, giving the overview of the event:

Edited by Su-Min Hwang

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LIVEBLOG: Compost Celebration and Giveaway

Creative Commons License:   http://simple.wikipedia.org/wiki/Compost
Creative Commons License: http://simple.wikipedia.org/wiki/Compost

Tomorrow we’ll be liveblogging from the Compost Celebration and Giveaway in Willesden.

As part of compost awareness month, West London Waste have teamed up with Brent Council’s waste and recycling partner, Veolia, to host this year’s giveaway.

We’ll be speaking to experts in Roundwood Park to get tips on composting, food recycling and reducing food waste at home.

10 tonnes of compost is due to be delivered and residents will be able to take home up to 100 litres free- but don’t forget to bring your spade!

Field to Fork, a North West London based cooperative committed to sustainable food production, will also be talking to us about their local, seasonal produce and plans to engage with the community by offering jobs and training to local people.

Read our liveblog here.

By Hollie Goodall

Here are some of the highlights:

  • 10 tonnes of compost were given out to the local residents at Roundwood Park in Willesden from 10am-3pm on Sunday 24th May.
  • The compost has been produced from garden and kitchen waste from different local authorities, including Harrow and Hounslow.
  • Experts from West London Waste and Keep Britain Tidy gave tips on composting and reducing food waste.
  • The day was also joined by Field to Fork Organics, who talked about their local seasonal produce and sharing advice on how to run your own allotment.
  • The next giveaway will be in Hounslow, from 10am-3pm on Saturday 30th May.

By Su-Min Hwang

Source: http://westlondonwaste.gov.uk/wp-content/uploads/head.jpg
Source: http://westlondonwaste.gov.uk/wp-content/uploads/head.jpg

Livebloggers: Su-Min and Hollie

Storify edited by Su-Min Hwang and Hollie Goodall

EVENT Love Food Hate Waste @ Richmond May Fair 2015!

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Image Credit: Paul Robertson

Join our live coverage joining @WestLondonWaste on Saturday 9th at The Richmond May Fair 2015! On behalf of the Love Food Hate Waste campaign (@LFHW_UK), the team at West London Waste will be on site providing handy hints and tips to help you make the most of your grub! The team will also be offering the chance to get fit by biking your way to a free fruity fibre juice – using fruit volunteered by the people which would have otherwise been dumped.

Ready…Set…Pulp!!

Finders Eaters Amy Brawn (Me!) getting set to Pedal Pump the way to a delicious 2nd Chance Smoothie from fruit which would have gone to waste…

The Event

I spoke to the lovely people behind it all at the Richmond May Fair – the teams at West London Waste and Love Food Hate Waste arrived at the fair early, working hard to turn one man’s rubbish into another man’s gold!

Cropped Large Garbage

 The Team

Sarah Kersey of The Rubbish Diet ( @RubbishdietWL) and Samantha Gibbons and Roger St Paul of West London Waste (@WestLondonWaste) were the food friendlies in charge!

Cropped Sam Large

Recap:

  • Leftover food from the day was put into boxes and the West London Waste team asked people to take it home for themselves.
  • Sam Gibbons headed up the smoothie-making!
  • The guests got fit, had fun, and were filled to the brim with fibre-filled treats thanks to @WestLondonWaste.
  • It was a lively, light-hearted event with a serious message.
  • Thank you to @WestLondonWaste, @LFHW_UK and @LBRUT for hosting!

Cropped Amy LargeFor more excitement from the day and handy tips like how to make your potatoes last longer – listen to my full interviews with @WestLondonWaste‘s own Samantha Gibbons and Roger St Paul here!

INTERVIEW Jenius Social’s Jennifer Yong talks about creating connections through food

Following Finders Eaters interview with restaurant manager Michelle Brittain, we wanted to get the industry response on whether cookery classes and aesthetically appealing ‘food porn’ can make us ruthless in our efforts to impress, throwing out food which is dubbed ‘ugly.’ Who better to talk to than self-professed foodie and cookery class connoisseur Jennifer Yong!

Credit: Jennifer Yong
Credit: Jennifer Yong

Jen’s business – @jeniussocial – embraces the idea of social eating. The Jenius Social team offer not only cookery classes, but supperclubs, tastings, masterclasses and more…

Jenius Social

But are they sustainable foodies? I popped down to Hornsey Street in Islington and visited their venue at Studio 8 to find out… After a tour of the studio and kitchen facilities, which are spacious enough for about 30 people if it’s a hands-on cookery class – Jen sharing her hopes with me that Jenius Social will continue to be a watering hole for foodies who want to share, create and love food together – even without the huge range of classes the team are offering – she showed me around her delectable on-site deli.

“Creating Connections Through Food”

Despite some Jenius Social events bearing names such as ‘Pimp My Profiteroles’ – promising to ‘pimp your presentation skills like never before’ – Jen says that in her business, love of food is never lost to aesthetics. On the contrary, ‘I started up Jenius Social because I wanted to make connections through food, not tear them up at the roots.’ She acknowledges the need for society in general to be less wasteful, and suggests that any venue serving food or hosting events involving food has a responsibility, not only to its customers and the community but to itself and its staff, to minimise unnecessary waste.

The Challenges

‘Obviously it can be very difficult, when holding a cooking class, to judge how much each person taking part will eat, and how to divide the ingredients, ration and ratio it accurately,’ says Jennifer. Luckily for her, her previous job running digital ventures in the financial sector means she has a lot of transferrable skills which, along with her passion for food and socialising, have become the lifeblood of her business which she says she runs with the right combination of passion, fun, proportion and efficiency. In fact, Jen explained during our interview the waste-saving benefits of her cookery classes, and emphasised that Jenius Social and their customers have a genuine love and respect for their food. And that is why they come. Teaching people skills such as the proper way to fillet flat and round fish, and pinboning can be a very cost-effective way to get the most out of the fish and maximise the amount of flesh you retain when filleting, and that’s just one example, she says.

The Rewards

Guiding people how to source quality food in a cost-effective way is another service Jenius Social prides itself on. Knowing your food inside out, living it, breathing it, knowing how to prepare, cook and store it in the right way, is one of the best things you can teach to reduce food waste, Jen suggests. ‘In building this business I wanted to fuse my two favourite things: food and socialising, I realised there was nowhere in London that quite had that greet, eat and meet community vibe that I craved. But with Jenius Social, I hope I’ve created a place where food, passion, sustainability, and of course – community – collide.’

‘As Kevin Costner knows’, her website boasts, “If you build it, they will come.” Aaand if that’s not enough – as well as being food efficient, Jen tells me she is also space waste savvy to encourage her customers to mingle! ‘That’s the reason I designed my venue’ (Jenius Social has just four preparation tables) ‘people have to sit together, people have to work together, and get to know each other.’

Want to hear more? Listen to Jenius Social’s Head Chef Andrew Clements and Jennifer Yong discussing their venture here:

LIVEBLOG: The Calypso Dinner Exchange

Join our live coverage of The Calypso Dinner Exchange, a special pop-up event serving Caribbean inspired dishes, all the while rescuing vegetables that would have otherwise been wasted. Organised by Dinner Exchange, it generates debate around food waste and food distribution. We’ll be creating a tasty 4-course vegan menu with food surplus accompanied by organic, fair trade, and sustainable ingredients, bought from independent local suppliers. An amazing acoustic set by Calypsonian Alexander D Great will take us for a journey through the evolution of Calypso music.

By Su-Min Hwang

dinner exchange

Highlights:

  • Over 30 attended and money raised will be donated in support of food waste reduction
  • Diners enjoyed a cocktail and four course dinner of: mango and banana fritter; apple, celery and roasted veg soup; peas and rice with fried kale; and, the pièce de la résistance, the date, banana and coconut dessert
  • Alexander D Great entertained with live Calypso music. He will talk on Calypso music at the V&A museum at 14:30 on Thursday.
  • Brigida Marovelli announced Dinner Exchange will launch a weekly residency at Ombra Restaurant every Monday from 13th April

By Hollie Goodall

Live videos here:

Live streaming video by Ustream

Live bloggers: Su-Min and Hollie

Interview with David J Latto – The People’s Kitchen

When Finders Eaters heard about the People’s Kitchen, we just had to check it all out! And who better to ask than the People’s Kitchen’s own David J Latto. He takes control of the community aspect and making sure leftover food is made the most out of – by the people who really need it most.

Food Stall
Credit: Wikipedia

 

So! What’s this enterprise all about David?

“Essentially, we think that sharing food with strangers is one of the nicest ways to spread happiness. And if the food has been saved from going to waste, it makes it even tastier. That’s our philosophy anyway – and we hope more and more people are going to come to agree!”

When I popped down to meet him, I wanted to get the low-down on why ventures like these are so important – and he told me that a combination of love for food, and people – is the inspiration behind it all! And it’s in aid of people who might not have the means, particularly financially, to nourish themselves.

David tells me that the dedicated team behind him and the People’s Kitchen collect food that would otherwise be thrown away from local shops, markets and businesses: “We then invite people to cook together in a local kitchen, or on our bicycle kitchen – whether you just want to chop onions or are up for taking charge of a dish, you’re in.

-“After that, we welcome everyone to enjoy a meal on a donations basis.”

“Primarily, it’s a community – and that’s really the key thing here.” He assures me with a great deal of pride that first and foremost the staff are family, friends and neighbours, city folk with the same THREE goals.

Which Are?

“They’re always the same” David insists, everyone that has had anything to do with the People’s Kitchen follows them like law. “A fun law of course, don’t be put off!”

1. Getting people together. “It might be a cliché, but we believe food gets people talking.” So the People’s Kitchen events are completely collaborative, he says, and “we have made new friends at each single one.

2. Sharing skills and learn new ones. “Another cliché”: David says the People’s Kitchen love South London because of the diversity of its people…and its diversity of culinary skills: “We want to build on the expertise within our communities, swapping ideas and knowledge at our events. Our events include recipe swaps and cooking demonstrations from members of the community.”

3. Reducing food waste. Brixton is a key player as a food hub location wise with its array of markets and restaurants. According to the People’s Kitchen website: ‘It is estimated that 36% of Brixton’s waste is food. However, food waste from retailers only account for a small portion of the total amount of food we waste – the majority actually comes from households. We want to avoid moralising and instead inspire people through hands-on cooking sessions that encourage people to think about creative ways around food waste reduction.’

Essentially the key word is community. “That’s what we’re all about, community feel, community drive, community spirit, and this is reflected in the People’s Kitchen THREE most important goals.” (see above!)

 

So what are the aims – and just who is this food-friendly feast for?!

 

  • Getting people together. It might be a cliché, but we believe food gets people talking. (people’s kitchen events are completely collaborative) “we have made new friends at each single one!”
  • Sharing skills and learn new ones. Another cliché: we love South London because of the diversity of its people…and its diversity of culinary skills. We want to build on the expertise within our communities, swapping ideas and knowledge at our events. Our events include recipe swaps and cooking demonstrations from members of the community.
  • Reducing food waste. With its markets and numerous restaurants, Brixton is a food hub. It is estimated that 36% of Brixton’s waste is food. However, food waste from retailers only account for a small portion of the total amount of food we waste – the majority actually comes from households. We want to avoid moralising and instead inspire people through hands-on cooking sessions that encourage people to think about creative ways around food waste reduction.

Fancy Volunteering? Or just keeping up to date on what’s going on in the Greater London area that you can enjoy?

People’s Kitchens

There are several People’s Kitchens in London.Dalston

“We always need volunteers.. if you’d like to help cook/peel/chop we begin at 3pm”
Or if you’d like to just come and eat; dinner is served at 6pm (& on a donations basis)
join the facebook group:
& if you have any other questions you can email d.latto@yahoo.com
At Passing Clouds: 1 Richmond Road, Dalston, E8 4AA
BrixtonThe Brixton kitchen runs at Myatt’s Fields and have a mobile kitchen – so can be anywhere.To follow the Brixton kitchen

http://brixtonpk.wordpress.com/

https://www.facebook.com/BrixtonPeoplesKitchen

https://twitter.com/BrixtonPK

For more info on what we at Finders Eaters are going to be getting involved in around Greater London inspired by #foodwaste – tweet us right now @finderseaters_ or comment below! #PuttheFunbackintoFood!!