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

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

VIDEO: Camden to give birth to ‘food saving cookery classes’!

When a friend told me about plans in motion to start ‘food saving classes’ in Camden, I went to visit 58 year old Julie Todd’s home. Along with lifelong friend Jo Bloomfield (55), Julie is whipping on her apron and heading back to school in order to show the people just what’s what in their food cupboards! Julie has been hosting ‘food-saving’ dinner parties for more than 2 years, and is currently on the hunt for the premises to start a series of fun but educational food classes for anyone who wishes to learn. They plan to have a ‘zero tolerance’ policy to food waste, and hope to instil these values into their teaching.

Back To Basics

‘You read an awful lot online about storage advice and different food saving strategies, it can be very confusing for someone who isn’t particularly knowledgeable about food’ Jo says, ‘and the truth is, sometimes it just takes someone experienced to show you the ropes, offering face to face advice and hands-on experience about how to prepare and cook food in a more efficient way. That’s what we’ve been offering our friends and family for the past couple of years, and that’s exactly what we’d like to bring out and share with the public.’

A Class Act: The Ladies Behind It All:

Where Do I Sign Up?!

The pair hope to start the classes in time for Christmas 2015. Hopefully Santa will find Jo and Julie’s no waste fruit pulp cookies (pictured below) as tasty as I did! Keep checking this page for details or tweet us @finderseaters_ for more information.

cookie

GUEST POST: Tackling Food Waste in Sussex – The Fruit Factory 

You and I have something in common. Food. Getting together to cook, share a meal, and swap stories is something we can all relate to.On the flip side of this we instinctively know there’s something bad about wasting food. That’s why I wanted to write about Brighton Permaculture Trust’s crowdfunding appeal to finish the building of a straw bale Fruit Factory — saving unwanted local fruit from waste and turning it into delicious produce for the community.

Stopping food wastage is an invitation to celebrate and creatively enjoy the wonders of food – and come up with some fun and simple solutions. And that’s exactly what this project is all about.

Run by the Brighton Permaculture Trust the straw bale renovation will work to turn perfectly fine Sussex fruit into delicious produce, as well as teach the public. As a space for collecting fruit and gathering community, The Fruit Factory will foster a social buzz, a sort of ‘circular economy’, where those who have contributed apples, say from their garden, help with turning fruit into chutneys or juices, as their neighbour’s children learn about where those ingredients have come from and what to do with them.

Since the age of 15 I’ve been campaigning to change our attitude to waste. Asking for left overs from my school kitchen to feed my pigs I went on to the local baker and green grocer saving any thing they might be chucking away. Realising that most of the food I was collecting was fit for human consumption I decided to dig deeper and discover why so much food goes to waste.

We waste one-third of the entire produce of the earth. A billion people go hungry. We continue to chop down forests to grow more despite our vast quantities.In poorer countries a lack of post-harvest technology and infrastructure such as refrigeration contributes to wastage. The shadow side of supermarkets, wastage is inextricably tied to the manufacturing of food.

Closer to home an estimated 20 to 40% of UK fruit and vegetables are rejected before they reach the shops – mostly because they do not match the supermarkets’ strict cosmetic standards. In orchards around the country apples are left on trees because they don’t fit the bill.

But its not just supermarkets, its restaurants, shops and consumers – you and me – that are part of the picture.

This topsy-turvy food culture needn’t be this way. If we shift from the notion of ‘waste’ to one of ‘surplus’ then a whole slew of creative responses ensues.

There are so many exciting projects that are showing us the way.FareShare rescues “back of store” food waste that would otherwise stay behind restaurants, shops and supermarkets and redistributes it to charity partners where it gets turned into decent meals for those in need.FareShare Sussex, independently funded, is part of the national network working to join the dots and tackle food poverty and food waste.Another national network, The Real Junk Food Project, has a local chapter in Brighton — a city replete with good food and multiple food outlets. Again, the idea is simple: intercept food that, otherwise headed for landfill, can actually be of use and provide nourishment.

The national charity, FoodCycle, with hubs across the UK, connects volunteers, surplus food, and cooking spaces to create meals for people at risk of food poverty.

And its not just responses from charities that are doing great things. Businesses such as Rubies in the Rubble tap into the stream of discarded fruit and veg and turn them into chutneys. In Surrey, The Garden Cider Company make cider from spare and unwanted apples and pears.

The issue of food waste can be tackled with very simple ideas. The Fruit Factory, which is crowdfunding to complete the building before the next apple harvest, will be one more fine example of creatively responding to the challenge of surplus food and providing education at the same time. They need to raise £12000 before April 1st so if you can please support them and spread the word.

To find out more and to help make the Fruit Factory a reality visit the campaign here:brightonpermaculture.org.uk/fruitfactory

Written by Tristram Stuart, food waste campaigner