Two million tonnes of food produced in the UK is wasted every year.

That’s £19 billion’s worth. The cost of this to the environment is even greater. So, what can be done to fix the nation’s food waste problem? These London initiatives are putting our leftovers back in the spotlight and saving unwanted food from the bin.

 

RUBIES IN THE RUBBLE

One company with a solution to criminal food wastage is Rubies in the Rubble, a company created pickles and relishes with discarded fruit and vegetables from markets across London.

 

FARMOPOLIS

Situated on Greenwich Peninsula’s Old Coal Jetty, Farmopolis is an incubator for sustainability and innovation designed to bring nature into the city – an ideas hub, innovation platform and conversation space for people to discuss the future of food, farming, culture and technology.

 

THE PEOPLE’S FRIDGE

London’s first community fridge, The People’s Fridge, is a public fridge where people can give spare food, and those who need food can take it. Located in the centre of Brixton, the fridge is the start of a food revolution in South London.

 

TOO GOOD TO GO

This company’s mission is to place the lost value back onto food as something that should be eaten and not thrown away. The Too Good to Go app raises awareness of food waste by making surplus food available for collection before a store closes its breakfast, lunch or dinner service.

 

STOP THE ROT

Aiming to tackle food waste at the start of the supply chain, Stop the Rot is on the cusp of a 10-year-long agreement to reduce the food waste of UK businesses.

 

FARESHARE

FareShare saves food destined for waste and send it to UK charities and community groups who transform it into nutritious meals for vulnerable people.

 

CITY HARVEST

City Harvest helps put London’s surplus food to good use in a sustainable way, by distributing to organisations that feed the hungry.

 

 

RESTAURANTS

 

SILO BRIGHTON

This Brighton restaurant was conceived from a desire to innovate the food industry with respect for the environment, proving that a sustainable restaurant is financially viable and that small ecological farms can feed the world.

 

TINY LEAF

London’s first and only organic, zero waste, vegetarian restaurant. The menu takes root in organic surplus food stock, generously supplied by local food suppliers and supermarkets, farms, distributors, plant breeders and retailers. Find it at food market Mercato Metropolitano.

 

WASTED LONDON

Look out for WastED London at Selfridges London’s rooftop this Spring. Drawing inspiration from the UK’s already-vibrant food waste movement, the pop-up will showcase ingredients-in-the-rough from local producers and purveyors across the food industry.

 

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