Restaurant chain Nandos has responded to a campaign highlighting the amount of edible food that is thrown away by supplying a small waste food café in Bristol with its surplus chicken. The global brand is working with local enterprise Skipchen, part of the Real Junk Food Project, which serves food that would otherwise have gone to waste.
Much of Skipchen’s supply comes from food due to be discarded having reached its expiry date, although in practice it is still fit to eat. Other food sold in the café is sourced by volunteers from supermarket skips, farms and foraging. The idea stems from the increase in food wastage prompted by declines in food being shared within communities in the last few decades.
The food is sold on a pay-as-you-feel basis, avoiding commercial pricing and competition concerns. Food spoil is avoided by refrigerating the food and ensuring that there is no food uneaten at the end of the day, by handing it out to passers-by.
Photo credit: The Bristol Skipchen
Collaboration between large restaurant and food retail chains and smaller community projects could prove important in reducing food waste.
More widely, the initiative shows how a campaign can lead to concrete, if small-scale, change in business practice.