26 April 2017
Unsuspecting guests at the NVCO Dinner were served up a special surprise last Thursday – a sumptuous main course created with surplus food.
NCVO is the membership organisation representing the UK’s voluntary sector. The dinner, held at The Brewery in Moorgate, marked the end of the organisation’s Annual Conference.
On the menu was garlic and thyme roasted chicken breast, beetroot and potato gratin, burnt butter celeriac puree, fresh peas, black cabbage and madeira sauce. The chicken was supplied by 2 Sisters Food Group, one of FareShare’s key food partners. Vegetarians weren’t left out – they were treated to beetroot gnocchi, baby spinach, shimeji mushroom, parmesan crisp, basil pesto, toasted seeds and lemon vinaigrette.
FareShare’s Director of Marketing and Campaigns Alyson Walsh, said: “It’s never anyone’s intention to create surplus food, but it exists. It exists for reasons of mass-production inefficiencies; or seasonal weather changes; packaging errors; slow rates of sale – over 270,000 tonnes of it. That’s enough to create 650 million meals – 10 meals for everyone in the UK.
“But the bigger story is that currently FareShare is only redistributing 4% of the surplus food which is available. The rest is yet to be offered, accessed or transported to us. Because it’s actually cheaper to dispose of food, than to use it to feed vulnerable people.
“This is life-changing, good to eat, delicious food.
“And yet by getting it to charities, not only does the food fulfil the very purpose for which it was grown or produced, it also they saves the charity sector approximately £22m per year.
“And we see these savings being ploughed back into the charities’ vital services. Now what else helps charities do that?”