We remove the financial barrier that stops people being able to access food, by tapping into unsold surplus produce, otherwise destined for landfill.
The Teapot Project collects edible surplus food ingredients that would otherwise become landfill waste, from restaurants, supermarkets and other food businesses. We redistribute that food to vulnerable people, charities and third sector organisations across Suffolk. During Covid-19, emergency food aid has been donated to: The Salvation Army The Pavilion Community Cafe The Oyster Inn Butley (providing cooked meals for the vulnerable) The Steamboat Tavern (providing cooked meals for the NHS with meals for medics) Christchurch House Youth Hostel Chequers Adult Hostel and Home Start, the county’s largest family support charity. Cooked food has also been provided to vulnerable individuals, NHS and other front-line workers. 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. 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. What are we up to now?
Recently, we opened a “food hub” within Suffolk, providing safe storage and refrigeration of produce for the local community. We also began a new pilot project, running from a pop-up kitchen at Suffolk Food Hall, where we are trialling three “Box Meal Plans” that provide cooked meals for people in need across the county.