There’s an awful lot of food that goes to waste in a non-stop capital like London. Some people, however, are making use of the bits that no one wants: meet the sustainable eating initiatives that are being creative with the ‘rubbish’.
As with any city, London produces a shedload of waste – think of the amount of coffee cups, sandwich wrappers, newspapers or beer cans in a pavement bin and multiply by hundreds of thousands.
As well as this recyclable and non-recyclable rubbish that is constantly piling up, much of what gets thrown away is food waste. Most of the time, what restaurants, supermarkets and suppliers class as ‘waste’ is entirely edible, yet for one reason or another, it gets put in a bin and sent off to landfill.
The Evening Standard recently launched a campaign in order to tackle London’s growing waste problem, highlighting the fabulous Felix Project. This is an initiative using up surplus and waste food to transform into meals for the homeless. Others are also catching on to the fact that there is huge potential for culinary creation with the food that is getting thrown away.
Meet five geniuses making delicious things out of rubbish:
Set up in 2013, Snact are the people making ‘jerky’ out of waste and surplus fruit. Blending up knobbly, discarded produce from London markets to create chewy dried fruit snacks in all kinds of flavours, Snact even uses compostable packaging, making it a wholly sustainable snack. The Apple and Mango flavour is a tropically taste-bomb that counts towards your five a day.
Houmous, once a dip reserved for the middle classes, is now a supermarket staple and as standard in the fridge as milk and butter. ChicP’s versions of the tasty chickpea mush are not only more colourful and adventurous than your usual pot, but have the added bonus of tackling food waste. Hannah McCollum is the brains behind ChicP, creating raw houmous with surplus and wonky vegetables from supermarkets – think a vibrant beetroot, horseradish and sage, or a sunny looking carrot, ginger and turmeric. There are even sweet options for the truly adventurous – the banana, avocado and cacoa would be the perfect toast topper.
If you’re more of a cheese-and-chutney-rather-than-houmous sort of person, you’ll be pleased to know that you can now satisfy your cravings whilst championing sustainability. Rubies in the Rubble makes delicious ketchups and relishes from London’s discarded market produce, which would be wasted because of looks, or due to insufficient storage. After collecting bin-destined fruit and vegetables from wholesalers such as New Covent Garden Market, Rubies in the Rubble transforms them into creative condiments – a fig, pear and port relish would be a perfect partner to a block of cheddar, and the ‘Top Banana’ ketchup could really jazz up you bacon sarnie.
4. Toast Ale
If the lack of alcohol in this article has been worrying you, keep calm. BAsed in Hackney, Toast Ale brews beer from surplus bread (aha, you say, the name makes sense now) in Yorkshire. From unsold artisan loaves from bakeries to crusts from supermarket sandwiches, the bread is combined with malted barley, hops and yeast to create something quite different. Not only are you reducing waste by drinking this beer, you are also championing sustainability – all profits go to the charity Feedback, a charity fighting food waste. This is ale with a conscience – try their pale ale, craft lager or session IPA.
Although we live in a big big city, there is a surprising amount of green space. In this space, as well as back gardens, allotments and community gardens, there are fair few fruit trees – many of which are not used. This is where Urban Orchard come in. These guys make cider from your donated apples – simply exchange a minimum of 5kg of your produce for some of their fruity cider, at donor stations all over the city. The best thing? Someone in London is probably drinking your apples.