Keep Cornwall Fed – fuelling community initiatives through surplus summer veggies.
What better way to ensure summer fruit and vegetables don’t go to waste then to see them benefiting the local community?
For many kitchen gardeners and commercial growers, summer’s garden gluts inevitably lead to waste. But for chefs Mike Greer and Stuart Millard, this time of year is the perfect opportunity to turn surplus into something great.
Keep Cornwall Fed is a new type of social enterprise catering company. For every paid meal that Mike and Stuart provide at festivals, weddings, parties or corporate events, they give back a meal to someone living locally in food poverty. For them, the inspiration for their business venture came from realising just how much food goes to waste in the UK.
“Not wasting food is just the way we were taught to run a kitchen” said Stuart “but today, so much ends up in the bin, and at the same time, so many people are going hungry. We just thought: there has to be something we can do.”
Their business model works because of their relationship with local suppliers. By buying locally for paid events, those suppliers are happy to donate their surplus food free or cheap, especially when there’s a summer glut. It’s a win-win situation – the best quality, local ingredients and less wasted food in the bin.
To find out more, or to book KCF for your event, contact them via their website: www.keepcornwallfed.com