Reducing food waste – expanding Trans Bro Gwaun’s surplus food project

Local services

Project Description:

BG’s surplus food project has been steadily growing since we opened our community café in June 2013. The 11 tonnes of food we now divert each year, mostly from landfill, will have reduced costs for retailers and the local authority by approximately £30,000 per year (based on findings from WRAP), and saved approx. 28 tonnes of CO2 emissions.

Project Achievements:

• Get our message out to a wider audience by promoting ourselves at food festivals, agricultural shows, community and environmental events around the County. We’ll give cookery
demonstrations and presentations, and use fun activities. e.g. food tasting and guessing games which help people better understand food safety, food labelling and the value of surplus food.
• Develop our educational activities to help people, particularly young people, learn how to
make best use of food and to waste less – we’ll do this by running more community workshops and expanding our work with local schools and youth groups.
• Develop TROF (Transition Re-distribution of Food) to enable more organisations to use the surplus food that supermarkets and stores are now keen to give to local community groups and charities. We are presently working with 3 local groups and plan to recruit more groups to the scheme – to share our knowledge, skills and resources so they can set up similar projects and help spread the message that it’s OK and safe to eat surplus food.
• Improve our publicity and marketing and develop our use of social media so that more
people hear about us, understand our message and get new ideas for reducing waste.
• Give presentations about our project, up-date promotional literature and engage with more organisations and research projects across the UK and EU to share our experiences of addressing the issue of food waste.
• Explore new ways to make use of some of the most wasted foods. We get mountains of bread that even we can’t use – so we’re fascinated to learn that bread can be used to make beer (see www.toastale.com) And we’re rarely short of root vegetables and get huge gluts of fruit and veg in late summer, which could be used to make products like crisps, pickles and preserves . We plan, as part of our outreach work, to encourage others to set up community initiatives and social enterprises which make creative use of all this surplus food.

Project Beneficiaries:

The project will initially be based at TBG’s present premises – 35A High Street, Fishguard. Unfortunately, this building is due to be demolished for a road widening scheme – the Local Authority informs us that this is likely to be in September 2017. However, we have an assurance from the Chief Executive that PCC officers are committed to work with TBG to enable us to progress with and develop our current operations’. We are also currently in discussion with another community initiative in the area looking at the possibility of us sharing a building gained through a Community Asset Transfer which could provide a larger and more suitable base for TBG and our surplus food project. We are therefore hopeful that TBG will continue to have a base. If, however, this is not achieved by the time our building is demolished, we feel confident that we can operate this project from our own homes, using the premises of other groups e.g. for workshops, until another building is found.

Christine Samra

(H) 01348 831021 / (W) 01348 872019

transitioncafefishguard@gmail.com