Recent hands-on cooking demonstration using “waste food” from FareShare

November 11, 2010

On Tuesday 14th September 2010 A free cooking demonstration took place at the prestigious cookery school at Bordeaux Quay. Tailored for the projects that receive our food and run by the award winning chefs from the Thali Café. All the food used was destined for landfill, to be reprocessed as animal feed or otherwise wasted.

FareShare South West collects surplus food from producers and suppliers within the food industry and redistributes it to those in need. This is then redistributed, along with other food related support services to a network of over 30 organisations within the Bristol area.

Claire Allan, Manager of Bordeaux Quay Cookery School said:

“The Cookery School at Bordeaux Quay is pleased to be able to provide the space, resources     and equipment required to teach individuals how to cook real meals using surplus ingredients and subsequently reduce the amount of food that is sent to landfill every day. “

Sam Hackett, Director, Thali Café added:
“The Thali Cafe is excited to be working with Fareshare Southwest. We recognise the importance of the work Fareshare is doing to avoid the wasteful practices that occur in the food industry, saving precious food from the landfill and feeding the disadvantaged and vulnerable. Our own business is set up to thrive with minimum impact on the environment, bringing delicious and healthy food to our customers and educating them about real Indian food. That’s why we’re pleased to be working with Fareshare’s cooks, teaching them how to cook tasty, affordable and nutritious Indian recipes for their clients across the south west.”

 

Jacqui Reeves, Manager of FareShare South West explained:

“We were so pleased to have been able to arrange this cooking demonstration for our community projects and would like to thank Bordeaux Quay and the Thali café for helping this to happen. To be able to pass on recipes and tips to cook nutritious, cheap and easy dishes will allow our community projects to save more on their food bills and redirect these funds to other valuable services”

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