At Feedback, we have been reflecting on how our cooking habits have changed during this time.
Updates Regional Food Economy – Alchemic Kitchen View all
Spent grain makes up around 80% of the waste from commercial breweries in the UK.
We will serve 3000 soups and we will serve 3000 more.
There is a chance for the government to treat this moment of crisis as an opportunity to reshape supply chains.
Every time I visit a farm, I am amazed by the amount of work that goes into growing food that we end up paying so little for in supermarkets
Our food system is not a car, but we act as if it is – if it breaks down, we can replace it with a more technologically advanced version.
At this incredibly difficult and uncertain time, the right to good food should be ensured for everyone.
We have set out how things currently look and developed scenarios for the UK’s fresh food in 2020 in light of Covid-19.
As a team we put our heads together and decided on how we could best utilise our resources to help our community during this difficult time.
The response of communities, civil society and citizens are giving us a glimpse of a more resilient and fairer food system
To eat meat or not to eat meat, is that the right question?
Creating regional food economies, feeding people fairly and regenerating nature with alchemy, a kitchen and a community.
Try using whiting and herring for a tasty twist on the classic fish pie
At this time of year there is an abundance of citrus fruit in markets, which means that there is (sadly) a large amount going to waste.
A great soup to make after a Sunday roast using leftovers and things from your cupboard.
Reflect on your food waste and wider consumerism. One simple way to reduce food waste is to scale back how much you buy to begin with.
Since we began our community-led Gleaning project over a year ago, there are 21 Gleaning groups in England alone – will yours be next?
Alchemic Kitchen launches its Christmas collection of no-waste preserves
My first day on the team at Alchemic Kitchen was spent at Speke Hall’s orchard, picking the apples that ordinarily go unpicked.
Across two ‘Halloween’ seasons alone, Feedback rescued around 45 tonnes of would-be-wasted pumpkins.
A small quantity of sugar goes a long way in this cake recipe
We use circular economy principles to create value from surplus food – using it to feed people, animals and the soil.
A week in the life of Feedback work experience: Ella Jarvis reflects on her time in the office.
Gleaning is an ancient tradition, but what is its future? Dan Woolley reflects on how far it has come, and what's coming next.