Waste food is being transformed into culinary delights thanks to a Kendal initiative.
The Waste into Wellbeing project runs the People’s Cafe and Community Larder, which has built up a reputation as a vibrant, friendly space to cook, eat, laugh and chat.
Food from local shops and eateries which would otherwise be wasted is turned into nourishing meals, provided on a pay what you can basis, or is redistributed to residents in need through the community larder.
Waste into Wellbeing’s overall goal, which is delivered as part of South Lakes Action on Climate Change, is to reduce the waste and surplus food generated by wholesalers, hospitality and retailers. The ultimate outcome is to reduce greenhouse gas emissions and help achieve Zero Carbon Kendal.
Volunteer cook, Claire Wickham, runs monthly cook-alongs to help people think creatively about food. And, when it comes to recipes, she encourages people to try a mouth-watering array of flavours from all over the world.
“We recently had a glut of frozen beef burgers so we made Bobotie, a South African dish, at our cook-along,” explains Claire.
“We mash the burgers up to use as mince, adding some curry powder, sultanas and mango chutney and topping with an egg custard. It might sound a little unusual but it is absolutely delicious.”
This recipe can now be found in The Kinder Cookbook. The book commemorates the Kinder Kind of Kitchen community initiative by The Cumberland, in partnership with FareShare Lancashire and Cumbria, and FareShare Glasgow and the West of Scotland, organisations dedicated to fighting food waste and hunger.
It tells the incredible story of the work these groups do, and celebrates the way sharing food can bring people together.
It features recipes contributed by organisers and volunteers from the food projects based within Cumbria’s communities, and the impact that partnerships, kindness – and connecting over food – can have.
An average of 15 people turn up to the People’s Café monthly cook-alongs where the people and the chat matter just as much as the food.
“We just ask people to pay what they can afford,” says Claire. “One woman, who lives on her own, commented on how lovely it was to cook and eat with someone else. That can make such a difference to people.”
Stacy Hurley, project lead at The People’s Café and Community Food Larder, says: “We are very proud of the fact that in 2020 we saved five tonnes of food from landfill – and in 2023 that went up to 33 tonnes.
“We are, at heart, an environmental charity and we care passionately about reducing food waste.
“We believe that everyone can make a difference. Even the way you cook at home has a real impact. Our volunteers are fabulous and they can give you all sorts of ideas on how to make delicious food from leftovers and scraps that you might have been tempted to throw away.
“We know that food poverty is a real issue but so, too, is social isolation. We love bringing people together to cook, eat and share their stories. We started our weekly cook-alongs with ‘Winter Warmer’ demonstrations, which soon morphed into everyone having a go.
“All the food we distribute and share in our café would have been discarded. Now it is helping to feed a community.”
Nigel Taylor, head of marketing at The Cumberland, grew up in South Africa in the Eastern Cape before moving to the UK in 2009.
He said: “What a surprise it was, finding out we were cooking Bobotie at Kendal People’s Cafe – a very long way from South Africa. The fact we were making it with surplus food, ensuring it did not go to waste, was great to see.
“Bobotie is a culinary delight that embodies the cultural diversity of South Africa. With its fusion of African, Dutch and Malay flavours, this dish showcases the country’s rich heritage and the art of blending diverse culinary traditions.
“Whether enjoyed as a family meal or as part of a special occasion it is a must to cook and share.
“Cooking it for the first time with a group of Kendal People’s Cafe volunteer members and Cumberland colleagues was an amazing experience.
“I can honestly say the meal was delicious and simple to make. The shared experience of the cook-a-long and seeing what fantastic work this Fareshare Lancashire and Cumbria community food members does is truly heartwarming.”
Download your free copy of the cookbook here.