WASTE

You cannot consider sustainability without considering waste.

The food industry is a huge contributor to the waste issue we are facing, with 3.6 million tonnes of food waste being produced and disposed of each year in the UK alone.

It’s a difficult number to comprehend and there is a lot of change needed in order to make our industry one that could be considered sustainable. But, from small ripples come big waves and that is what we are here to do, to make a change.

At Feasted, we consider waste right at the start of our planning process, and we develop slim menus that are curated, considered, and crafted with the waste in mind.

What does that mean in the real world?

It means that we use things that are in season, and we plan out the amount of waste that produced in the hope of giving it a new home, or composting it on-site at our kitchen so that it can find a new lease of life.

We work closely with Emma of Wild Pickle, who specialises in foraging and fermentation, so she can use some of our waste products to produce amazing creations, many of which come back to us to use in future dishes, full circle.

We also work closely with Wilde Studio, also based at Spode Works. One half of the studio, Katrina Wilde, works with people, plants and materials. A collaborative approach runs throughout her work, with other artists, designers, brands, communities and nature being brought into each project. Our onion skins, and other waste products, make their way down the corridor to her studio, to be used as a natural dye in some elements of her work. This shared vision and this collaboration is a hugely powerful part of what we do and what we want to develop here at Feasted.

Our journey doesn’t end there and we are always talking, planning, and collaborating with other local artisans to see how we can further minimise our waste produce, and give what we do produce a good home.

Over the next few months, we will be working on our sustainability pledge, to make what we do more sustainable, and to further minimise the waste that we create. As a team, we will continue to plan and to map the ways we can reduce the waste that is produced from our kitchen, and the positive impact we can have on the area and the industry.