At Fooditude, the idea of wasting perfectly fresh ingredients fills our team with horror. Yet so much delicious produce is discarded nationwide due to sudden changes in the supply chain and consumer demand.
We use a company called Angry Monk to source high-quality surplus produce from London’s wholesale produce markets. Our chefs then incorporate these ingredients into our catering menus. It’s a simple yet effective way to make a difference for people and the planet.
Recently we received our impact report from Angry Monk for July 2022, containing some top-notch insights into the environmental impact of cooking with surplus vegetables. Needless to say, we were pleasantly surprised with the results, which we’re delighted to share with you.
The highlights from the July 2022 Impact Report:
It's a wrap!
Incorporating surplus produce into our menus is only part of what we’re doing to offer a more sustainable way of catering. Learn more about our actions to benefit people and the planet.
Previous post
