The UK bins a staggering 9.5 million tonnes of food every year, 70% of which could have been eaten. This is equivalent to over £19 billion and 25 million tonnes of harmful greenhouse gas emissions, which contribute to climate change.
Helping to reduce that food waste is the Community Fridge movement. The concept is simple: give, take, share.
Read MoreCambridge United Community Trust hosted another successful Holiday Lunch at the Abbey Stadium, in partnership with Cambridge Sustainable Food, Abbey People and Cambridge City Council, with over 70 people attending.
Read MoreOver the course of 2020/21, CSF has some very exciting projects for Cambridge and beyond!
Read MoreIn February we discuss our new community fridges and the foodie events taking place in and around Cambridge!
Read MoreIt’s time to have your say! Contribute to The Greater Cambridge Local Plan conversation and help shape positive change over the next two decades and beyond.
Read MoreOn 11th October we launched a public consultation and engagement process to feed into our sustainable food Action Plan for the city.
Read More“I never knew how 3D printing food worked, and to be immersed in the whole process is fascinating,” says a University of Cambridge student. “You can do extraordinary things with technology,” adds another. These comments are in response to their experience of new Virtual Reality (VR) videos featuring new food technologies, launched recently on FoodUnfolded.com.
Read MoreVegFest 2019 was a huge success – the grand finale to our year-long Veg Cities campaign, funded by the Cambridge City Council and Sustainable Food Cities.
Read MoreDuncan Catchpole - Blog
The Cambridge Food Hub project has Sustainable Food Cities’ DNA running right through it: the project itself dates back to the occasion when Cambridge joined the Sustainable Food Cities network, and indeed the Food Hub project was conceived to address the ‘six key issues’ which Sustainable Food Cities have identified as being key areas of transformation necessary in the food system.
Read MoreThe Jellied Eel - 11th March 2019
‘Cambridge Sustainable Food's Rachel Gomes welcomes the 'Eel to their city, and shares the details of its exciting food revolution.
Read MoreThe Caterer - 16th May 2019
‘The University of Cambridge Catering Managers‘ Committee has progressed on plans to improve the institution’s sustainability with a series of insect-based culinary events.’
Read MoreCambridge Sustainable Food - Blog
Whether or not climate change sparked the Syrian Civil war, as claimed by many academics, it will undoubtedly continue to impact numbers of conflict-related climate events in the coming years.
Read MoreCambridge Independent - 10th May 2019
‘Cambridge Organic Food Company has furthered its delivery area after a grant from the Business Energy Efficiency (BEE) programme was invested in sustainably-powered transport.’
Read MoreCambridge Sustainable Food are delighted to announce Karl Davies, chef at The Three Horseshoes in Madingley, as the winner of the ‘Taste Not Waste’ Cambridge Chefs’ Competition to combat food waste.
Read MoreCambridge Sustainable Food’s fifth birthday and the launch of Food for Change are celebrated in Velvet Magazine’s May edition, ‘Blossoms and Blue Skies‘
Read MoreCambridge Independent - 13th April 2019
The Cambridge Food Hub, a joint project between the Cambridge Organic Food Company and Cambridge Sustainable Food, celebrates its official start by successfully completing its first local food deliveries
Read MoreOur current food system has taken millions from starvation and brought us a previously unimaginable range of food stuffs from across the world, but it is not perfect: from the scourge of food poverty – a 2014 study estimated 8.4 million people in the UK are ‘food insecure’ – to food waste – approximately one-third of all food produced in the world is lost or wasted. The vision of the Cambridge Food Hub is to create a local food system that does things differently.
Read MoreAround one million tonnes of food are thrown away by UK hospitality and food businesses each year. That is equivalent to 18% of all food purchased in that sector, or one in six meals served, ending in the bin! In fact, three quarters of food wasted is still edible, meaning current practices waste precious natural resources and divert good food away from those in need.
Read MoreWhat would happen if we stood by and did nothing?
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