Making an impact: cooking with surplus veg

At Fooditude, the idea of wasting perfectly fresh ingredients fills our team with horror. Yet so much delicious produce is discarded nationwide due to sudden changes in the supply chain and consumer demand.  We use a company called Angry Monk to source high-quality surplus produce from London’s wholesale produce markets. Our chefs then incorporate these ingredients […]

What is Sustainable Catering?

What is Sustainability? Sustainability is now a matter of urgency, no longer a ‘nice-to-have’. In the words of Sir David Attenborough, “It’s a crucial moment in our history. This could be a year for positive change, for ourselves, for our planet and for the wonderful creatures with which we share it. A year the world […]

How can small businesses reduce food waste?

I met Imogen Tinkler through a community of food marketers and was instantly taken by her and their family business – Bangers & Balls which she runs with her husband Duncan. Their enthusiasm for farming, foraging, seasonality, local sourcing and zero waste is infectious. For Food Waste Action Week, I wanted to highlight a business […]

We sponsored the Food Made Good ‘Celebrate Local & Seasonal’ awards

The shortlist has been revealed for Celebrate Local & Seasonal Award at the annual Food Made Good Awards by The Sustainable Restaurant Association. Here’s the official release from the SRA. A civic centre restaurant, a Bristol tapas bar and a major south of England pub group, were today named as finalists for the Celebrate Local […]