Food projects combine forces to tackle waste

A cooking charity has teamed up with a social enterprise to ensure at least 50% of its food is grown locally.

Gloucester's Project Grow is growing produce to be used by Wiggly, which runs classes for vulnerable, marginalised and disabled people.

The recipes used for the course are determined by the produce to reduce waste.

Claire Dovey of Project Grow said the collaboration demonstrates "that we can grow sustainably within the community".

Claire Foote, manager of Wiggly, explained the classes "empower people through food," giving them "the confidence and independence to cook healthy meals for themselves".

Ms Foote told BBC Radio Gloucestershire they use a "zero waste" approach throughout their classes, including teaching people "how to use the whole of the ingredient" and making sure that people know how to work well on a budget.

Leftover vegetables are regularly made into soup and taken to Gloucester City Mission, and shelf products are taken to the local food pantry.

"We just make sure that nothing is wasted," she said.

Rachel, who is a full-time carer for her mum, said the course gave her "a safe place" to try out different recipes "without spoiling food you've got at home".

"It's difficult when you've got time restraints at home," she said.

Another participant, Lee, said as well as building his skills, the classes provide "a sense of social integration".

Project Grow runs community gardens and grows chemical-free vegetables for "people who don't generally have the means or access to good food".

"We have teamed up with Wiggly to grow 50% of the vegetables that they use in their cookery classes to demonstrate that we can grow sustainably within the community," Ms Dovey said.

She said any waste that comes out of the Wiggly kitchen goes back into the garden at The Heritage Hub and is composted ready for the next year's growing.

"We started off with all the lettuces, salads, rockets," she said.

"We're currently growing carrots, potatoes, tomatoes, cucumbers, peppers, onions, garlics, leeks, parsnips and cabbages."

Ms Dovey added: "We know exactly how much we need to grow."

Every Tuesday they harvest and it goes to Wiggly for the Wednesday course.

Wiggly chef Ryan Harris said the collaboration project was "amazing," adding "I think we all need to do our bit to eat more locally".

Christina Wheeler from the Heritage Hub said their garden has beehives, a wild area, a pond and raised beds, and people from all over Gloucester were welcome to enjoy it.

"So, we were very, very keen to see a project happening here," she said, adding that the Project Grow and Wiggly collaboration "seemed like a really perfect match".

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