Food waste, and creating a more circular, equitable and sustainable food system, was the subject of a recent webinar from CEC 3 Counties. The event attracted participation from individuals, businesses and charities throughout Bedfordshire, Buckinghamshire and Northamptonshire.
We heard from Tessa Tricks, who described the community fridge network established by environmental charity Hubbub. Hubbub aims to inspire ways of living that are good for the environment, tapping into issues that are relevant to people’s daily lives, covering the food we eat, the clothes we buy and wear and the homes and neighbourhoods we live. The aim is to encourage people to do the right thing and make it easy, aspirational and fun.
Hubbub first became interested in food waste in 2016, as part of a project they were running with Sainsbury’s. They discovered that the average UK household could save up to £720 per year by avoiding food waste.
Within the 3 Counties region, Wolverton was one of the sites of the first community fridges introduced into the UK. As well as reducing waste, community fridges are also designed to foster a sense of sharing in the local community. Individuals and businesses donate food that is within its use by date, and each fridge is managed by a team of volunteers.
Hubbub have produced a ‘How To’ guide to help the roll-out and expansion of the network across the UK. Many fridges now have cooking workshops and other community initiatives attached to them.
Robin Burgess described the move to make West Northamptonshire a ‘sustainable food place’. Robin is CEO of the Hope Centre in Northampton, a charity and social enterprise, dealing in poverty and homelessness. Robin described the lack of awareness about food and food growing, and the terrible impact of food poverty both in the UK, and closer to home throughout Northamptonshire.
In the sustainable food place network, the solution is to look at how organisations can collaborate under six themes of collaborative food governance and action, building public awareness, tackling food poverty, creating a diverse and sustainable food economy, transforming local supply chains and tackling climate change. Robin and team are currently mapping local activity and creating a food charter.
Rosanna Heasman spoke about the zero waste shop in Bedford, The Store, a refill shop where customers can buy food and other goods without packaging. The aim is to encourage people to reduce waste from every aspect. Rosanna sources the supply of items from sustainable local co-operatives and wholesalers and part of the goal of the store is to create increased community spirit and awareness, educating people to buy only the amount of food that they actually need.
The Store also provides local Bedfordshire cookbooks and hosts cook-a-longs that are free to participate it, which amongst other things shows people how to use up leftovers.
Andrew Jenkins from Buckinghamshire Council introduced the zero waste map for Buckinghamshire. This is a simple idea and a way for residents to find services to help them towards zero waste. The map signposts repair shops, recycling facilities and shops selling sustainable food and other produce such as plastic free cosmetics. The map helps to celebrate and promote local sustainable businesses and charities, based on straightforward Google software and mapping.
Andrew and team are always looking out for new businesses to add to the map, and in the future are looking to develop the map to give a highlight to different types of businesses at different times of the year, and work with the residents of Buckinghamshire to understand what they would like to see in the site.
The final speaker was Rebecca Nutley of Feedback Global. Feedback is a national charity with Rebecca based in Buckinghamshire. She is looking to increase people’s awareness of reducing food waste at local level which includes schemes for collecting allotment surpluses for foodbanks and community fridges, school projects and urban harvest schemes.
Rebecca is also working to set up a Buckinghamshire Food Partnership and will also be submitting a ‘sustainable food place’ application, similar to the one discussed for West Northamptonshire. This will instigate food action groups to address food waste priorities in Buckinghamshire. She also works with Sustain, looking after the food growing network for Buckinghamshire. This is promoting the ‘good to grow’ scheme which includes a map of local allotments and community orchards, highlighting opportunities for residents and looking at partnering landowners with community groups for more sustainable growing opportunities.
Food waste is a major and challenging issue in Bedfordshire, Buckinghamshire and Northamptonshire however there is a lot going on locally to address the issue, whether these initiatives are driven by food poverty, reducing waste or carbon footprint. We all have a responsibility as consumers and residents to do more, and also to spread the word in our local communities and support the good work of the organisations represented in the seminar. The great message from all of the speakers was that we can all make a start, do our bit in a small way, and there are a growing number of businesses and charities that we can support to create a more sustainable and less broken food system.
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