The four course lunch and canapés reception serving local Ridgeview and Stopham wines was held at the AMEX Community Stadium where head chefs from leading restaurants in Brighton & Hove worked with apprentices and catering students from City College to deliver a lunch using 80% surplus and
up-cycled food from FareShare and the Espresso Mushroom company.
Apprentices were guided by chefs from Terre á Terre, Moshimo, Hove Kitchen, Seattle, and ice cream maker Boho Gelato, who all engage with the City College apprentice scheme.
Organised by City College, FareShare and the Brighton & Hove Food and Drink Festival and Restaurant Association with support from festival sponsors PHS Wastetech, the event brought together the local food industry to raise awareness of food waste management to industry professionals and young people studying to work in the sector. The 70 guests including Brighton & Hove Councilors, restaurateurs, food educators, wholesalers and waste management companies were overwhelmed by what was served.
Marketing Manager for Terre á Terre and co-chair of the Restaurant Association Olivia Reid said, “Food waste management is an increasingly important issue, delivering environmental, economic and social benefits to businesses and the communities they work in. For those training to work in the restaurant industry, awareness of and innovation in this area is a critical skill. Terre á Terre is keen to continue to play a key role in communicating this”
"It's great to be able to showcase the amazing work that is being carried out in the city with regards to reusing and reducing surplus and waste food. FareShare in Brighton has distributed over 2000 tonnes of food in the last ten years to charities in Brighton and we are looking forward to celebrating this with our friends from the food industry, local restaurants, city college and the Brighton & Hove Food and Drink festival," said Nathan Au of FareShare.
