Oddbox is a London-based box scheme that works directly with farmers and growers to take their wonky and surplus produce – so food that might otherwise have gone to waste - then deliver them straight to their members’ doors at a price that’s fair for both the farmer and their members.
In this episode of the Food Is Wasted podcast, I’ll be speaking to Christina O’Sullivan from Feedback – a London-based organisation running several campaigns related to food waste – such as the Gleaning Network and the Pig Idea – both of which feature on the Food Is Wasted website.
When I was over in Copenhagen last year for a few days, I got in touch with Selina Juul – founder of the organisation Stop Wasting Food – to see if she would be willing and able to be interviewed, and she very kindly said she was.
In this episode I speak to some of the children who run the social enterprise Bubble and Squeak, at their school in West London - selling surplus food in the school playground and to the local community.
This podcast is a brief interview I conducted with the chef Tom Hunt. Tom is not just an award-winning chef and restaurant owner, but also a food writer, sustainability consultant and campaigner, as well as author of the book The Natural Cook.
How much significance do you attribute to the best before date? And why do you trust it as an indicator of freshness?
In an ideal world none of our systems — especially those providing our basic, essential needs — would produce any waste. But the food system in its current form, be it at a national or global level, produces a criminal amount of waste — much of it avoidable.
In this episode, I’m speaking to Travis Andren from Seedling in Philadelphia, in the United States – an organisation working on bringing efficient forms of urban-based, vertical farming and aquaponics into the mainstream.
In this episode I’m speaking to Pete Pearson – Director of the food waste campaign at the World Wildlife Fund’s US offices.
In this episode I’m speaking to Cristina Reni from Food for Soul – an organisation based in Italy, set up by the chef Massimo Bottura, who runs the number one restaurant in the world.
In this episode I’m speaking to Sophie Andre from Elysia – a start-up social enterprise which buys food that would otherwise go to waste from various local, artisan suppliers in and around London, at a discounted rate, and uses them to create meals to order event catering.
In this episode I’m speaking to Margaret Ritchie, Member of Parliament for South Down in Northern Ireland, and a member of the Environment, Food and Rural Affairs Committee.
