Food Waste Action Week
At Higgidy, reducing food waste is something that’s been firmly on our agenda since way back when we first started baking our first pies in 2003. Since then, we take every opportunity to reduce both own food waste (more on this later), and help you identify ways that you can make a difference too.
Did you know that of all food produced globally, a third is never eaten? On top of this, food waste also has a large impact on the environment, causing 8-10% of man-made greenhouse gas emissions. This is significant and we want to find ways to help make positive changes.
That’s why we were delighted to take part in Food Waste Action Week (7th – 13th March). Created by Love Food Hate Waste, this is an amazing cause helping to spread awareness of food waste issues around the world and how we can all tackle the impact it has on the planet.
One partnership we’re particularly proud of at Higgidy is the work we do with FareShare Sussex – donating any extra pies, quiches, rolls and snacks on a weekly basis to the FareShare team who redistribute them to those who need a hearty meal most. Beyond this, we’re also taking steps internally to engage our own teams with tackling food waste….
Our very own internal ‘Green Beans Team’, a group committed to championing sustainability across the business, hosted a special event at Higgidy HQ this week in celebration of Food Waste Action Week. to help reduce our food waste. They asked all team members to take a look through cupboards and fridges at home and bring in any ingredients that might otherwise go to waste – from carrots that are on their last legs to old tins of beans at the back of the cupboard. Our super talented Food Team, then worked their magic, using all this food and turning it into a delicious feast for all of our staff. A particularly impressive feat was making bread from carrot and parsnip peelings!
Here’s a sneak peek at the menu (and mouth-watering photos) below:
- Butternut Squash & Sweet Potato Salad, with quinoa, toasted walnuts and grilled baby gem
- Potato Skin & Green Leek Soup
- Lentil Daal
- Courgette & Sweetcorn Rostis
- Bean Curry
- Stir Fry with cauliflower leaves
- Pasta Salad with chilli, rocket & pistachio
- Miso & Mushroom Soup with lentils, mushrooms, green beans and spring onions
- Trifle with a crumble topping
Before:
After:
Our teams had great fun turning unwanted ingredients into delicious meals, all whilst demonstrating that even the most unhappy looking ingredients can be turned into a culinary masterpiece. It’s definitely made us all rethink our approach to food waste and how we can take steps to tackle it. We hope it’s inspired you too.
If you’re looking for more handy hints on how you can repurpose food waste, you might want to take a look at the websites below. We’d also love to hear any tips that you have so pleased drop us a line via thekitchen@higgidy.co.uk with any hints, tips or ideas.
UK Harvest: https://www.ukharvest.org.uk/
Love Food Hate Waste: https://www.lovefoodhatewaste.com/
Too Good to Go: https://toogoodtogo.co.uk/en-gb
