Skip to content

Posts from the ‘News’ Category

How much food do we waste?

Here at Come Scavenge With Me, food waste is one of our key concerns. Not only is the ‘liberation’ of wasted food a central tenet of freeganism, but if there was less waste in the first place, the world would be a better place financially, environmentally and socially.

WRAP, the anti-waste organisation, have provided figures for volumes of food waste in 2006/7 and then 2009. For each of the two twelve-month periods the data is broken down both by category of food/drink, and by whether or not the waste is deemed ‘possibly avoidable’ or ‘unavoidable’.

‘Possibly avoidable’ waste is defined as “food and drink that some people eat and others do not (e.g. bread crusts), or that can
be eaten when a food is prepared in one way but not in another (e.g. potato skins).” ‘Unavoidable’ waste is that “arising from food or drink preparation that is not, and has not been, edible under normal circumstances (e.g. meat bones, egg shells, pineapple skin, tea bags).”

The data for 2009 is based on a model whereby an increase in the volume of sales of a given category of food or drink is assumed to lead to an exactly proportionate increase in volume of waste. For example, if the amount of fresh fruit bought by households in 2009 is 10% greater than it was in 2006/7, the model increases the volume of waste for fresh fruit by 10% over the same period.

In order to make the statistics a little easier to understand, we have put together four charts to illustrate the underlying patterns. You can click on each chart to browse a larger version and explore the numbers in more detail. Read more

Become a Capital Growth Volunteer

We know how scary your first steps into scavenging, freeganism and sustainable living can be – better than most, believe me! Undoing a lifetime of habit and convenience by popping down to your local supermarket is far from easy (we expect this has something to do with why they make billions).

But help is at hand, and who better to guide you into this intimidating but rewarding new lifestyle than London’s newly elected major, Boris?

It is a capital year in London, and not just for the Jubilee celebrations and some little known sporting event, but also for the Capital Growth initiative, which aims to create 2,012 new community growing spaces by the end of the year.

Read more

“Two Hungry Boys” Creator Wins Sustainable Restaurant Award

After the success of Channel 4 documentary “Two Hungry Boys”, the show’s creator has gone on to win The Sustainable Restaurant Association’s Award for Sourcing.

Food writer, broadcaster and campaigner, Hugh Fearnley, has been acknowledged for the minimal impact his Dorset restaurant has had on the environment.

Read more

Hoxton restaurant aims to make doggy bag diners’ new best friend

A Hoxton restaurant is taking part in a nationwide campaign to revive the unfashionable doggy bag. The Sustainable Restaurant Association’s (SRA) “Too Good To Waste” campaign aims to reduce the 600,000 tonnes of food thrown out by restaurants each year by 20%.

The Hoxton Apprentice is doing it’s part in the economic down turn by encouraging diners to take their left overs home with them. The doggy bag targets the estimated six tonnes of food discarded by each restaurant every year from diners’ plates.

Read more

‘Appy days…Foraging finds a new platform

Creative Commons

Foraging is officially at one with modern technology as an app has been launched to “inform and inspire” those who want to find out more.

It is called the Foragers Apprentice, released by chef David Beazley who works at the Ashburton Cookery school in Devon. It comes at a grand total of £1.99 – which works out cheaper than an extensive course.

The app is aimed at all kinds of foragers; the company themselves say “there is something for everyone” and it gives hints and tips on where to find the best grub, as well as offerings 25 recipes to eager readers. And these are good recipes too, stuff you would be keen to give a try. For example, blackberry ice cream, crab cakes and wild watercress soup.

There are a range of features on offer too, including a section that shows you what season to look for certain things and if there are any foraging hot-spots nearby. Finally, someone has mapped the best places to find wild food!

Those who are obsessed with all things culinary should download this app, you will be playing with it for hours.  Check out the website and a free demo here: http://www.foragersapp.com

The cost of wasted food

Working together for a world without waste (wrap) have estimated the cost of all food waste that is collected by local authorities. It includes all food waste produced, including that which is unavoidable. The estimated cost is £million per year of the food waste that is collected by local authorities via residual and food waste collection.
We have put it into the chart below. Are the numbers surprising? Let us know!

Click the image to go to the interactive chart for more info!

Incredible edible – growing local food and giving it out for free

Incredible edible has just been listed as on of Britain’s top 50 new radicals by The Observer newspaper.

Businesswoman and former council leader Pam Warhurst, of Todmorden, Yorkshire, had the idea for Incredible edible in 2008, when the economy was beginning to get into trouble and fears of climate change was rising.

All over town, she saw green areas of public land going to waste, while people were forking out for food from overseas. Pam decided to put these public spaces to good use and grow food in them. The organisation refers to these places as “propaganda gardens”

Read more

Vive la revolution! The man making French food ethical

photo

Claude Gruffat is on a mission to turn make French food ethical and sustainable.

He is president of the organic grocery network, Biocoop, which has 330 shops that sell around 6,000 products. Biocoop employs over 3,000 people and boasts a turnover of 460m euros. But what makes it special is what Gruffat calls its “activist” approach. Bio-coop brings farmers and shop owners together to give consumers excellent, good-value products without compromising the environment.

Read more

Three hungry boys – floppy haired and patronising, or inspiring, resourceful freegans?

Channel 4 bills its new foodie series, Hugh’s Three Hungry Boys, as ‘three mates travel through Devon and Cornwall for five weeks without money, on the adventure of a lifetime’.

The three chiselled, photogenic “boys”, in inverted commas because they are nearer thirty than puberty, are given an electric milk float which they call Daisy, and have to think up ways to find food. They have an iPad, which taskmaster Hugh Fearnley-Whittingstall pops up on from time to time to give them tips.

Read more

One million meals appeal

This Saturday (26 November), the food charity FareShare has teamed up with Sainsbury’s to help fight hunger.

Read more