8.4 million people in the UK are struggling to afford to eat
This is equivalent to the entire population of London
4.7 million already live in severely food insecure homes. This means that their food intake is greatly reduced and children regularly experience physical sensations of hunger.
Fareshare’s research shows that 46% of people accessing services through projects like ours and other charitable groups, have gone a whole day without a proper meal in the last month.
We've returned to help!
The infrastructure for The Teapot Project was established by Mischa Pearson in 2015 and it went on to win the Suffolk's Greenest County Award. Mischa stepped back into the helm when COVID-19 forced the “lockdown” of all restaurants, while so many people were also struggling to find affordable food supplies to feed themselves or their families. The Teapot Project collects edible surplus food that would otherwise become landfill waste, from restaurants, supermarkets and other food businesses. They redistribute that food to vulnerable people, charities and third sector organisations across Suffolk.
Since March the team has helped to feed hundreds of local people regularly, by saving, cooking and redistributing thousands of kilos of food from many businesses, including Nando’s and Proctor’s Sausages. While the project continues to send out food parcels to individuals, families, community groups and charities, they are also trialing a 3 Box Meal plan scheme with a local sheltered housing organisation, where household recipients receive three easy-to-lift boxes, delivered straight to their door, containing a variety of food groups representative of what they might pick up at the local store.
Meet the Head Chef!
1.9 million tonnes of food is wasted by the food industry every year in the UK
250,000 tonnes of the food that goes to waste each year is still edible
That’s enough for 650 million meals
We access surplus food that isn’t going to be sold, but which is still edible. Food becomes surplus for simple reasons such as over-production, labelling errors or short shelf-life. Surplus food occurs everywhere in the supply chain from field through to fork. Here’s a breakdown of where it occurs and how much:
Farms: 100,000-500,000 tonnes
Processing and manufacturing: 52,000-160,000 tonnes
Wholesale and distribution: 80,000-120,000 tonnes
Retail: 47,000-110,000 tonnes
Simon Collins’ background is in street food and fine dining. He first worked with
Mischa at her café in Suffolk and returned to The Teapot Project to help during the
Covid-19 outbreak. Why did he return?
“We throw away roughly 20,000 tonnes of food each day and yet thousands of
people every day can’t afford to eat. To put that in perspective, every day we throw
enough food away to feed 10million people.
Boxes of random food force you to think on your feet. You learn weird and wonderful
techniques to preserve and change the ingredients into something punchy and
nutritious. For those of you out there who might benefit from this project, I want
to thank you for giving me the opportunity to cook for you. I really hope you enjoy it.”