IN THE 6 years since its creation, FoodCycle has served 125,000 meals across 19 projects and saved 146,000kg of food from going to waste.
The charity combines volunteers, surplus food and spare kitchen spaces to create nutritious meals for people at risk from food poverty and social isolation. It’s objectives combine reducing food waste and reducing food poverty with training volunteers and building communities.
From its humble beginnings serving a ‘questionable stew’ made from surplus food from Chapel Road Market six years ago, the organisation has cooked up meals across the country. It now has national partnerships with all major supermarkets but it still cooks in spare kitchen spaces and uses produce collected from local retailers.
