0:00:02 > 0:00:05The UK throws away more food than any other European country.
0:00:05 > 0:00:0710 million tonnes a year.
0:00:07 > 0:00:12That's enough to feed an estimated 145,000 people for life.
0:00:12 > 0:00:14What absolutely shocked me was,
0:00:14 > 0:00:17why is all this waste being allowed to happen?
0:00:17 > 0:00:20With millions of Brits struggling to put food on the table,
0:00:20 > 0:00:23it's a food crisis that makes no sense.
0:00:25 > 0:00:28But have these two men found the solution?
0:00:28 > 0:00:31Every town, every city, every community in the country
0:00:31 > 0:00:35can have an operation which brings surplus food
0:00:35 > 0:00:36and people in need together.
0:00:36 > 0:00:39Can they change the food habits of a nation
0:00:39 > 0:00:42by focusing on the fresh food that supermarkets and wholesalers
0:00:42 > 0:00:44are throwing away?
0:00:53 > 0:00:56Seven years ago in Oxford,
0:00:56 > 0:01:00David Cairns and Robin Aitken set up a radical new scheme
0:01:00 > 0:01:03to deal with the scandal of food waste in the UK.
0:01:03 > 0:01:07Their simple answer was to use it to try and help people in need,
0:01:07 > 0:01:10and do it by focusing on the fresh and healthy food
0:01:10 > 0:01:12suppliers were putting in the bin.
0:01:12 > 0:01:16We go to supermarkets and wholesalers
0:01:16 > 0:01:18and take their surplus food,
0:01:18 > 0:01:21which would otherwise go into landfill or go to waste,
0:01:21 > 0:01:26and distribute it to charities that feed people the next day.
0:01:26 > 0:01:30It's a brilliantly simple idea, and from humble beginnings,
0:01:30 > 0:01:33David and Robin's project in Oxford
0:01:33 > 0:01:36now rescues £1 million worth of fresh food a year.
0:01:36 > 0:01:39So we've got lots of fruit and veg, which is what people love.
0:01:39 > 0:01:42So let's have a go at this, Kevin. You want to take those?
0:01:42 > 0:01:46And when you come across a box like that,
0:01:46 > 0:01:48chocolate biscuits and raspberries, you think,
0:01:48 > 0:01:50somebody's going to really like those.
0:01:50 > 0:01:54I love the fact that we can give raspberries to people that just
0:01:54 > 0:01:57would never, ever be able to buy them.
0:01:57 > 0:02:02Once sorted, it gets delivered to their network of 80 charities.
0:02:03 > 0:02:06This fresh food is then used for home-cooked community meals
0:02:06 > 0:02:08or given to those in need.
0:02:08 > 0:02:11What a great idea, to give something to the community,
0:02:11 > 0:02:12people what struggle.
0:02:13 > 0:02:15It's working in Oxford.
0:02:15 > 0:02:19Their challenge is now to take on a city 55 times the size.
0:02:21 > 0:02:23What we're looking at trying to do
0:02:23 > 0:02:26is to set up a food recovery system in London
0:02:26 > 0:02:31which will rescue literally thousands of tonnes of food,
0:02:31 > 0:02:33good edible food, from going to waste.
0:02:35 > 0:02:38This new charity is called the Felix Project.
0:02:38 > 0:02:41It's named after Felix Byam Shaw.
0:02:41 > 0:02:45He died from meningitis at 14, but was always concerned about
0:02:45 > 0:02:48people not having enough money to eat properly.
0:02:49 > 0:02:55He really was a very kind and unusually compassionate 14-year-old,
0:02:55 > 0:03:00and I do think the causes that this supports, he would have liked,
0:03:00 > 0:03:02he would have approved of.
0:03:02 > 0:03:05David and I have a look at the opportunity,
0:03:05 > 0:03:06and it's a big task,
0:03:06 > 0:03:09and, you know, it's going to take a lot of hard work to do it.
0:03:09 > 0:03:12Every community, in every part of London
0:03:12 > 0:03:15there'll be food going to waste, and there will be charities
0:03:15 > 0:03:17who could use that food.
0:03:17 > 0:03:22But the challenge of expanding right across London is a big one.
0:03:22 > 0:03:26The Byam Shaw family set up the charity in London
0:03:26 > 0:03:29with David and Robin as trustees.
0:03:29 > 0:03:32The model relies on a few simple ingredients.
0:03:32 > 0:03:35Suppliers with fresh food they're going to throw out...
0:03:35 > 0:03:39- There's the few carrot cakes in there.- Just a few!
0:03:39 > 0:03:40..volunteers to pick it up...
0:03:40 > 0:03:44You're going to be picking up from Costco in Wembley.
0:03:44 > 0:03:45..transport...
0:03:45 > 0:03:48Just got to decide what spectacular discount you're going to give us now.
0:03:48 > 0:03:51..and charities who need the fresh food.
0:03:51 > 0:03:54Oh, this is fantastic, guys. It's such a great help.
0:03:54 > 0:03:58We were at a point where we were really struggling to continue.
0:03:58 > 0:04:00It's an absolute saviour.
0:04:00 > 0:04:03Robin has high hopes for the project in London,
0:04:03 > 0:04:05but has even bigger plans for the future.
0:04:05 > 0:04:08The final ambition has to be
0:04:08 > 0:04:12that this sort of operation runs across the country.
0:04:12 > 0:04:15Everywhere in every town and city in the country
0:04:15 > 0:04:18should have this kind of operation, because it makes sense.
0:04:18 > 0:04:22It's surplus food, people in need.
0:04:22 > 0:04:24Bring those two things together.
0:04:24 > 0:04:27The new London base is in Park Royal, in the west of the capital.
0:04:30 > 0:04:33It's only been going for a few months, and with
0:04:33 > 0:04:36ambitious plans for expansion, there's lots of work to be done.
0:04:36 > 0:04:38We're going to shift some of this stuff, aren't we?
0:04:38 > 0:04:41Straight down to business, I see. Haven't even put the kettle on yet!
0:04:43 > 0:04:46When you're handing out fresh food, hygiene is a top priority.
0:04:47 > 0:04:51Today, the pest control officer is inspecting the depot.
0:04:51 > 0:04:56Certainly, with this pest control service, it's important that
0:04:56 > 0:04:59everything is cleared and safe, because obviously,
0:04:59 > 0:05:03the risk of contamination from disease is always likely
0:05:03 > 0:05:06with rodents, particularly from the urine and faeces,
0:05:06 > 0:05:09and obviously, if that gets onto a product and then it's handled
0:05:09 > 0:05:12by a human being, it can then obviously be consumed,
0:05:12 > 0:05:15and for the young and very old, it can be fatal.
0:05:15 > 0:05:19And obviously, if it's going to charity and vulnerable people,
0:05:19 > 0:05:23we need to make sure that everything is healthy when it arrives and
0:05:23 > 0:05:26healthy when it goes, and that's really what this service does.
0:05:26 > 0:05:30Special bait was set down six weeks ago.
0:05:30 > 0:05:33If any of it has been eaten, it could mean the depot has to close.
0:05:35 > 0:05:40This is a rodent bait, which contains a chronic poison.
0:05:40 > 0:05:44If there's been take, I will know there's been take.
0:05:45 > 0:05:50The model and inspiration for the London project is the Oxford Food Bank.
0:05:50 > 0:05:52Set up by David and Robin seven years ago,
0:05:52 > 0:05:57it's become so successful that its army of volunteers has swollen
0:05:57 > 0:05:59from just two to more than 100.
0:05:59 > 0:06:03They're the backbone of the organisation. Without them,
0:06:03 > 0:06:06the perishable fresh food wouldn't get out to the charities in time.
0:06:06 > 0:06:11Volunteers are the lifeblood of any charity, really,
0:06:11 > 0:06:15but for this charity, they're absolutely essential.
0:06:15 > 0:06:19Now, in Oxford, we've got 120 volunteers that allow us
0:06:19 > 0:06:22to operate eight hours a day, seven days a week.
0:06:22 > 0:06:24In seven years, I think there's only three days where we've
0:06:24 > 0:06:27failed to make our commitments.
0:06:27 > 0:06:32Up to 40% of UK fruit and vegetables is rejected before reaching the shops.
0:06:36 > 0:06:38At the Oxford depot,
0:06:38 > 0:06:41Jude has just picked up excess food from a supermarket,
0:06:41 > 0:06:43food that would otherwise have gone straight to the bin.
0:06:43 > 0:06:47For some reason, spring onions are hugely popular.
0:06:47 > 0:06:50I have no idea why people like the spring onions so much.
0:06:50 > 0:06:54OK, this one, this is really useful.
0:06:54 > 0:06:56This is potatoes.
0:06:56 > 0:06:59We can never have enough potatoes,
0:06:59 > 0:07:03because even though we love the sexy stuff... Look at this.
0:07:03 > 0:07:07Here's some macaroons. Everybody loves macaroons!
0:07:07 > 0:07:12But in truth, when it comes to it, it's potatoes that matter.
0:07:14 > 0:07:15On the other side of Oxford,
0:07:15 > 0:07:19Jude's colleagues are with one of their main suppliers, Roots.
0:07:19 > 0:07:24Roots is a wholesaler, providing fresh produce to upmarket clients.
0:07:24 > 0:07:28Their excess food now gets rescued six times a week.
0:07:28 > 0:07:31Usually, they have pretty nice stuff here, cos they
0:07:31 > 0:07:33take the food for the colleges,
0:07:33 > 0:07:35so we quite often get some quite unusual things,
0:07:35 > 0:07:37but we also get quite a lot of bread.
0:07:37 > 0:07:40What have you got for us, then?
0:07:40 > 0:07:41Oh, nice.
0:07:41 > 0:07:44Blackberries, we like those. Right.
0:07:44 > 0:07:48With over 80 charities to supply, it all gets used up very quickly.
0:07:48 > 0:07:50Our van's bit chaotic.
0:07:50 > 0:07:53We've got rid of most of the food we took out this morning.
0:07:53 > 0:07:56Yeah, this should all go out tomorrow.
0:07:56 > 0:07:58I'm sure the bread will. We've not got much bread.
0:07:58 > 0:08:02Bananas might last a couple of days, but most of it will go out tomorrow.
0:08:02 > 0:08:06With discerning customers, Roots has to be choosy about what it sells.
0:08:06 > 0:08:10Anything deemed imperfect is never sent out.
0:08:11 > 0:08:13So, these bananas...
0:08:13 > 0:08:15Some people prefer the bananas like that,
0:08:15 > 0:08:17but I couldn't go to some of my customers and say
0:08:17 > 0:08:20that these bananas, I'm going to charge you X pounds for these,
0:08:20 > 0:08:22because they've just gone that little bit,
0:08:22 > 0:08:24and it's not something that you could retail,
0:08:24 > 0:08:26but the fruit inside will be perfect.
0:08:26 > 0:08:28Blackberries, we've got the blackberries here
0:08:28 > 0:08:30that are just bleeding a little bit.
0:08:30 > 0:08:33There's nothing wrong with the blackberries. They'll make
0:08:33 > 0:08:35fantastic blackberry puree, or even edible as they are now.
0:08:35 > 0:08:38But again, you couldn't sell them to a customer.
0:08:38 > 0:08:39It's a repeated story.
0:08:39 > 0:08:42If the food bank didn't pick up the waste,
0:08:42 > 0:08:43Roots would have to throw out
0:08:43 > 0:08:46a quarter of a million pounds' worth of food every year.
0:08:48 > 0:08:51Finding suppliers like Roots in the capital is critical
0:08:51 > 0:08:54if the London project is going to be a success.
0:08:54 > 0:08:56David is in north-east London.
0:08:58 > 0:09:02Surplus food is a reality in the food industry.
0:09:02 > 0:09:05It's there on a daily basis.
0:09:05 > 0:09:08So all you've got to do is connect with the industry and say,
0:09:08 > 0:09:11"We will take your surplus food away and we will give it to charities."
0:09:11 > 0:09:15- These are boiled chickpeas.- Yes.
0:09:15 > 0:09:19These are obviously how they should be, but sometimes, you know,
0:09:19 > 0:09:24you will get a damaged tin, or, you know, a damaged box.
0:09:24 > 0:09:28There's absolutely nothing wrong with it, but I can't sell it.
0:09:29 > 0:09:32So, yeah, that was the chickpeas. We also have
0:09:32 > 0:09:36ambient anchovies, as an example.
0:09:36 > 0:09:38They have passed their best-before dates.
0:09:38 > 0:09:40Once again, I cannot sell them.
0:09:40 > 0:09:42It's an expensive product.
0:09:42 > 0:09:46And I either have to get rid of it or, ideally,
0:09:46 > 0:09:50I can give it to a charity where they can make something out of it.
0:09:50 > 0:09:53No, but I mean, if you can't sell it, then, you know,
0:09:53 > 0:09:55you've got to compensate in your prices,
0:09:55 > 0:09:58so it means other stuff will be slightly more expensive,
0:09:58 > 0:10:00or somewhere along the line, you've got to take the hit.
0:10:00 > 0:10:03You have to factor in your costs. You have to factor in your cost.
0:10:03 > 0:10:06There's always going to be wastage.
0:10:06 > 0:10:10Getting rid of surplus food actually does cost the industry money.
0:10:10 > 0:10:13So if you're a supermarket and you have to send a skip load of food
0:10:13 > 0:10:16away to waste, that costs you something.
0:10:16 > 0:10:21So we can help there, because we take away the food for free.
0:10:21 > 0:10:22Everyone can see the benefit.
0:10:24 > 0:10:27Well, we've just been to see Marathon Foods,
0:10:27 > 0:10:33and he is absolutely the type of supplier we would love,
0:10:33 > 0:10:39and they would much rather see something done with surplus product
0:10:39 > 0:10:41than have it thrown out.
0:10:45 > 0:10:46At the new London depot,
0:10:46 > 0:10:49the pest control officer is finishing his inspection...
0:10:50 > 0:10:55..as manager Anne Elkins shows some potential volunteers around.
0:10:55 > 0:10:58When the food comes in, the fresh food is kept here in the chiller.
0:10:58 > 0:11:00Do you want to come and see?
0:11:00 > 0:11:05So we've got things like eggs here, these pots of olives, and cheese,
0:11:05 > 0:11:08all sorts of things over here that get stored in the chiller, OK?
0:11:08 > 0:11:11As you can see, we pick up a real variety of things.
0:11:11 > 0:11:15So we pick up from some small supermarkets, who might give us
0:11:15 > 0:11:18a real mixture of things, like we might get, you know,
0:11:18 > 0:11:20one pack of this, for example.
0:11:20 > 0:11:23And then we pick up from wholesalers, who give us
0:11:23 > 0:11:25really big quantities of things.
0:11:25 > 0:11:27These sacks of sugar, for example.
0:11:27 > 0:11:31Behind you, you can see the big mountain of pasta.
0:11:31 > 0:11:34So we had 24 of these, of spaghetti.
0:11:35 > 0:11:40So this was one truckload, and they had 11 truckloads.
0:11:40 > 0:11:43So we could only really take one!
0:11:43 > 0:11:44Just because of space.
0:11:48 > 0:11:52Investigation complete, the pest officer delivers his verdict.
0:11:55 > 0:11:57- Excuse me.- Sorry.- Hiya.- Hello.
0:11:57 > 0:12:00Just to say, everything's absolutely fine.
0:12:00 > 0:12:02Great! That's good news.
0:12:02 > 0:12:04- No signs of any infestation. - Crisis averted!
0:12:04 > 0:12:08I'll go and report everything is fine. Thank you very much indeed.
0:12:08 > 0:12:10- Great.- And I'll see you again in another six weeks.
0:12:10 > 0:12:13No rats, no mice, no infestation.
0:12:15 > 0:12:19In Oxford, another key to the great success of David and Robin's model
0:12:19 > 0:12:22has been finding the right charities that need the rescued fresh food.
0:12:22 > 0:12:25There we go.
0:12:25 > 0:12:28One of their most successful partners is Trax.
0:12:29 > 0:12:31Set up more than 20 years ago,
0:12:31 > 0:12:33Trax helps young people with behavioural issues
0:12:33 > 0:12:35to gain qualifications.
0:12:35 > 0:12:38It's one of those charities which has a single mission,
0:12:38 > 0:12:41which it carries out remarkably well.
0:12:41 > 0:12:44They've turned around a lot of young people's lives.
0:12:44 > 0:12:47The food bank delivers to the charity once a week.
0:12:47 > 0:12:50The rescued food is prepared by their catering students
0:12:50 > 0:12:53to create around 30 fresh lunches every day.
0:12:53 > 0:12:55Ciaran has a speciality.
0:12:55 > 0:12:57- What's your speciality? - Oh, mushrooms, yeah.
0:12:57 > 0:13:00Garlic mushrooms is Ciaran's speciality.
0:13:01 > 0:13:03Don't know how many times you cooked it last year.
0:13:03 > 0:13:05Probably all year.
0:13:05 > 0:13:07- All year round.- 50?
0:13:07 > 0:13:10Ciaran is a 16-year-old catering student.
0:13:11 > 0:13:14He works in the kitchen with Mitch the chef.
0:13:16 > 0:13:19- Yeah, that's proper good.- Good?
0:13:19 > 0:13:23- Yeah.- What do you think it needs? - Probably a bit more cheese.
0:13:23 > 0:13:25I think it perhaps requires some salt first.
0:13:25 > 0:13:27Yeah, do some salt.
0:13:27 > 0:13:30But I'd say more cheese.
0:13:31 > 0:13:34Over the six years of fresh food deliveries,
0:13:34 > 0:13:37the charity has noticed a remarkable change with the trainees.
0:13:37 > 0:13:39Because what was happening was, they were having
0:13:39 > 0:13:42a bottle of Lucozade and a Mars bar at about 11 o'clock,
0:13:42 > 0:13:45and by one o'clock, their blood sugar was low,
0:13:45 > 0:13:48they were getting angry, and since we've been feeding them a proper
0:13:48 > 0:13:51balanced meal throughout the week, their behaviour's got a lot better.
0:13:51 > 0:13:53By working closely with Mitch,
0:13:53 > 0:13:56Ciaran's got one-to-one support and encouragement.
0:13:56 > 0:14:00He's completed a BTEC catering course in his first year,
0:14:00 > 0:14:02and has grown in confidence.
0:14:02 > 0:14:05He will take a lot of stick off the other students, I think,
0:14:05 > 0:14:07cos the kitchen is the main hub.
0:14:07 > 0:14:09They'll come in and they'll say, "Oh, Ciaran, get us a cup of tea!"
0:14:09 > 0:14:12"Do this, do that," and he gives them a bit of cheek back.
0:14:12 > 0:14:14But he's always kind, he's always helpful.
0:14:14 > 0:14:17Today, he's using fresh food given by the food bank
0:14:17 > 0:14:20to cook lunch for fellow students.
0:14:20 > 0:14:22But not everything's going to plan.
0:14:22 > 0:14:24Oh, that is really salty.
0:14:26 > 0:14:28You've put too much salt in there.
0:14:28 > 0:14:31Because they defuse the tension with humour,
0:14:31 > 0:14:34they have a really good laugh in the kitchen and they get the job done,
0:14:34 > 0:14:35and they are organised.
0:14:35 > 0:14:38Ciaran really excels when he's given a bit of responsibility,
0:14:38 > 0:14:40so Mitch will say to him,
0:14:40 > 0:14:43"Ciaran, you're going to be responsible for doing the dessert today,"
0:14:43 > 0:14:45and he will really take a lot of pride in that,
0:14:45 > 0:14:47and he will do it properly and passionately.
0:14:47 > 0:14:51His confidence and his self-worth grow as he's doing that meal.
0:14:51 > 0:14:53Ciaran!
0:14:53 > 0:14:56Ciaran's old teacher John checks up on progress every two weeks.
0:14:56 > 0:14:58What are you doing today?
0:14:58 > 0:15:02Just cooking. I'm doing pasta.
0:15:02 > 0:15:03Doing pasta?
0:15:03 > 0:15:05Are you cooking for the people at Trax today?
0:15:05 > 0:15:09- Yes.- What about the onion? Are you going to be chopping the onion?
0:15:09 > 0:15:12- Nope.- You've decided not to. Why's that, then?
0:15:12 > 0:15:14Why are you worried about chopping the onion?
0:15:16 > 0:15:17You don't want tears to come?
0:15:17 > 0:15:19- Yeah.- You don't want to have tears.
0:15:19 > 0:15:21I've done a lot of cooking of it last week.
0:15:21 > 0:15:24Too much onion last week.
0:15:24 > 0:15:29Ciaran really, really struggled within the mainstream classes,
0:15:29 > 0:15:31with his peers, and what happened was that he was very, very
0:15:31 > 0:15:34easily distracted within those classrooms.
0:15:34 > 0:15:38He found taking teachers' directions quite difficult.
0:15:38 > 0:15:39In his year ten at school,
0:15:39 > 0:15:43there were a number of significant behavioural problems with Ciaran.
0:15:43 > 0:15:47He was formally excluded from the school on a couple of occasions.
0:15:47 > 0:15:50All of this ceased as soon as he started the Trax course.
0:15:50 > 0:15:53Opportunities like this would be impossible for Trax to provide
0:15:53 > 0:15:57if it wasn't for the excess food that David and Robin's organisation supplies.
0:15:57 > 0:16:00- Want any cheese on it?- Yes, please.
0:16:03 > 0:16:04Scotch egg?
0:16:06 > 0:16:08We've run out of cheese.
0:16:09 > 0:16:11The cooking has gone well.
0:16:12 > 0:16:15Catering for his friends at the centre is one thing,
0:16:15 > 0:16:17but Ciaran now faces a bigger challenge.
0:16:17 > 0:16:21He's been asked to help cook at a private dinner party.
0:16:21 > 0:16:23This will give him experience
0:16:23 > 0:16:25in what it's like in a real working kitchen.
0:16:27 > 0:16:29All in all, it's turned out well, hasn't it?
0:16:29 > 0:16:31That's filled me up, that has.
0:16:33 > 0:16:35Not me!
0:16:37 > 0:16:39David and Robin are making headway,
0:16:39 > 0:16:42replicating their success in the capital.
0:16:46 > 0:16:50Charities they've signed up to the London project are already busy
0:16:50 > 0:16:53providing fresh food to people who wouldn't otherwise have it.
0:16:53 > 0:16:56And that's the thing about London, that, actually,
0:16:56 > 0:17:00you've got...cheek by jowl, you've got quite serious deprivation...
0:17:02 > 0:17:06..a couple of streets away, you've got quite serious affluence.
0:17:07 > 0:17:10One of the charities already benefiting in London is Sufra,
0:17:10 > 0:17:14a community food bank and kitchen based in Brent, north-west London.
0:17:15 > 0:17:19It was set up in 2013 by Mohammed Mamdani.
0:17:19 > 0:17:22There isn't really a type of person that comes to the food bank,
0:17:22 > 0:17:26because poverty is so indiscriminate,
0:17:26 > 0:17:30it can affect so many different types of people.
0:17:30 > 0:17:33So all your total costs are going to be £35 a week,
0:17:33 > 0:17:36which means you have about £5 a day to live on.
0:17:37 > 0:17:41Recent benefit changes appear to be increasing the need for Sufra
0:17:41 > 0:17:42and the Big Food Rescue.
0:17:44 > 0:17:46They've cut my benefits.
0:17:46 > 0:17:48I've got £46 to live on a week.
0:17:48 > 0:17:51- Would you like these tins? - Oh, yes, please.
0:17:51 > 0:17:55I think in so many communities that are fragmented,
0:17:55 > 0:17:59spaces like this provide an opportunity for people
0:17:59 > 0:18:02to get to know one another, to share experiences,
0:18:02 > 0:18:06and indeed, poverty and disadvantage is not just about
0:18:06 > 0:18:12financial insecurity, it's also about not having
0:18:12 > 0:18:15a community around you, a support network around you.
0:18:17 > 0:18:20The organisation is kept moving by an army of volunteers,
0:18:20 > 0:18:22many of whom are unemployed.
0:18:22 > 0:18:26With the aim of getting as many people back to work as possible,
0:18:26 > 0:18:30the charity only engages volunteers for four weeks a year.
0:18:33 > 0:18:36Helping out in the charity's garden is Roy,
0:18:36 > 0:18:40who found himself unable to work after tearing ligaments in his knee.
0:18:41 > 0:18:43It really set me back.
0:18:43 > 0:18:46I fell into a deep depression,
0:18:46 > 0:18:51but I'm always looking forward to coming and doing what I do at Sufra.
0:18:52 > 0:18:56The garden was created on former wasteland to teach local people
0:18:56 > 0:18:58the benefits of growing their own produce.
0:19:00 > 0:19:02It's also used to supply fresh food to the food bank,
0:19:02 > 0:19:05with any access given to the Felix Project.
0:19:05 > 0:19:08There's not just this. There's another two rolls like this.
0:19:08 > 0:19:11I'll take this now, and then I'll call in on the way back
0:19:11 > 0:19:13when the van's a bit more empty.
0:19:14 > 0:19:17Sufra is about to start a catering course, retraining
0:19:17 > 0:19:21older adults and using food that would have been thrown away.
0:19:22 > 0:19:24Roy is keen to take advantage of it.
0:19:24 > 0:19:25I feel I can do it.
0:19:25 > 0:19:28I've always been interested in nutrition
0:19:28 > 0:19:31and once I've got the qualification,
0:19:31 > 0:19:36I'm hoping to cook the meal for the community kitchen one evening.
0:19:38 > 0:19:40The different ways that Sufra uses food
0:19:40 > 0:19:43makes it an ideal partner for the London project.
0:19:44 > 0:19:49What I like about Sufra is the kind of self-help, the kind of
0:19:49 > 0:19:52"we're going to do it for ourselves" sort of spirit.
0:19:52 > 0:19:54That's great to see.
0:19:54 > 0:19:58It's made me discover skills that I never knew I had.
0:19:58 > 0:20:03And the big thing is, it's therapeutic for me as well.
0:20:12 > 0:20:15Over half the food we throw away at home could have been eaten.
0:20:18 > 0:20:21In Oxford, the idea of using the food around us to supply
0:20:21 > 0:20:24a food bank has inspired a group of volunteers.
0:20:24 > 0:20:28So, we're just going to pick up some apples that a group of friends
0:20:28 > 0:20:32harvested last week, members of Abundance Oxford,
0:20:32 > 0:20:34and then we'll take them to Oxford Food Bank, where
0:20:34 > 0:20:36they'll be shared with lots of charities
0:20:36 > 0:20:39and charitable organisations across Oxfordshire.
0:20:39 > 0:20:43There are approximately 110,000 tonnes of apples destined for waste
0:20:43 > 0:20:45every year in the UK.
0:20:45 > 0:20:49That's £89 million worth of fresh apples that could be eaten.
0:20:50 > 0:20:52So these are all cooking apples.
0:20:52 > 0:20:55You'll see that they're not really the same size as ones you get
0:20:55 > 0:20:58in a supermarket, so, I mean, I don't know the last time
0:20:58 > 0:21:00you bought an apple that big in a supermarket!
0:21:00 > 0:21:03They're part of this huge abundance that is happening all across
0:21:03 > 0:21:06Oxfordshire, where things are going to waste because
0:21:06 > 0:21:08people can't get access to them.
0:21:10 > 0:21:12The fruit is perfectly usable,
0:21:12 > 0:21:15and if left unharvested, just goes to waste.
0:21:17 > 0:21:19When I first arrived in the city, I arrived in November,
0:21:19 > 0:21:23and I just remember cycling around exploring and seeing all this fruit
0:21:23 > 0:21:26on the ground, and thinking, what a shame that it wasn't being eaten.
0:21:26 > 0:21:29And I found out about how much food poverty there was in Oxford,
0:21:29 > 0:21:31and it felt like it was even worse.
0:21:31 > 0:21:34Dot supplies David and Robin's Oxford charity with as much fruit
0:21:34 > 0:21:37as they can harvest from locals.
0:21:37 > 0:21:41They collect batches of fruit as often as they can.
0:21:41 > 0:21:43This kind of shows you the scale of the amount of fruit that can
0:21:43 > 0:21:47come from just one tree. And this is not uncommon.
0:21:47 > 0:21:50This isn't something that is a rarity. This happens a lot.
0:21:54 > 0:21:57Today, Dot is off to meet her volunteers.
0:21:57 > 0:22:00They're going to harvest an apple tree at a student's house.
0:22:00 > 0:22:03So, Abundance volunteers helping harvest is great.
0:22:05 > 0:22:08Dot and the volunteers make a start on harvesting.
0:22:09 > 0:22:11They never know how much they're going to collect.
0:22:12 > 0:22:14- Oh!- Oh, God.
0:22:14 > 0:22:15I wasn't ready!
0:22:15 > 0:22:18There aren't loads and loads of apples on this tree,
0:22:18 > 0:22:20but because they're all green, it's quite hard to tell.
0:22:20 > 0:22:23So you look up and you're like, "Oh, I can't see that many,"
0:22:23 > 0:22:24and then you look again, and there's...
0:22:24 > 0:22:26There is quite a lot. There's a lot.
0:22:32 > 0:22:35The trip is a success. They add their haul
0:22:35 > 0:22:38to the apples they already have and head to the depot.
0:22:38 > 0:22:41So, we've got a good number of apples to take to the food bank,
0:22:41 > 0:22:42and they're all quite big,
0:22:42 > 0:22:45so I think they're going to go down really well,
0:22:45 > 0:22:48so we're going to head over to the food bank with the bike trailer.
0:22:48 > 0:22:51Dot and the volunteers have had a fruitful day,
0:22:51 > 0:22:54with 80kg of free apples going to the food bank.
0:22:54 > 0:22:57That's fresh food that would have gone to waste
0:22:57 > 0:22:59now on its way to those in need.
0:22:59 > 0:23:01- Oh, that's a beauty. Look at that!- Beautiful.
0:23:01 > 0:23:05So, yeah, it's really good that the food bank can deal with
0:23:05 > 0:23:07as much fruit so quickly, because if we were trying to deliver it
0:23:07 > 0:23:10all ourselves, it would take a long time, but
0:23:10 > 0:23:13they're just so efficient at what they do and they're doing such
0:23:13 > 0:23:17a great job, so it's really nice to have all been a part of getting
0:23:17 > 0:23:19this fruit to some charities, really nice.
0:23:21 > 0:23:24These are really great!
0:23:27 > 0:23:30David and Robin's original waste food organisation
0:23:30 > 0:23:33has been life-changing for many in Oxford.
0:23:34 > 0:23:37Trax, a charity helping young people with behavioural problems,
0:23:37 > 0:23:39has benefited greatly.
0:23:39 > 0:23:43The rescued food has help them expand their catering courses.
0:23:44 > 0:23:47Student Ciaran has already had a successful first year
0:23:47 > 0:23:50at the charity. Tonight is a big night.
0:23:50 > 0:23:52He's helping Andrew, an ex-student,
0:23:52 > 0:23:56cook a three-course dinner for a private party.
0:23:56 > 0:23:58As a graduate of the course,
0:23:58 > 0:24:02Andrew can explain a menu whilst wrestling with a blender.
0:24:02 > 0:24:04What is the menu, Andrew?
0:24:04 > 0:24:07The menu for tonight is duck leg
0:24:07 > 0:24:10with pistachio, watercress, cucumber,
0:24:10 > 0:24:13watermelon and chicory.
0:24:14 > 0:24:17And then for main is beef fillet with
0:24:17 > 0:24:22roasted carrots, roast onions, with carrot puree,
0:24:22 > 0:24:24which I am just about to blitz up.
0:24:24 > 0:24:28We've got the sauce there for it, and horseradish mash,
0:24:28 > 0:24:30that's what else is going with it.
0:24:30 > 0:24:33And then for dessert, it's croque-en-bouche.
0:24:33 > 0:24:35What the hell is that?
0:24:35 > 0:24:38Clearly, Ciaran still has a lot to learn.
0:24:38 > 0:24:42Tonight's going to be quite high pressured, I think,
0:24:42 > 0:24:45and when Ciaran's worked with us before, he does get quite stressed.
0:24:45 > 0:24:47It is a very stressful environment,
0:24:47 > 0:24:50but part of being a chef is being able to cope with that stress.
0:24:50 > 0:24:52So we do test him.
0:24:52 > 0:24:54He will be given some responsibility by Andrew.
0:24:54 > 0:24:57But I think Andrew is a great mentor because he has been through it
0:24:57 > 0:24:59himself, and he knows where Ciaran's come from.
0:24:59 > 0:25:02He's got a lot of empathy and understanding, a lot of patience,
0:25:02 > 0:25:06so I think they're going to make a formidable team tonight.
0:25:06 > 0:25:08Even after a year of studying,
0:25:08 > 0:25:11cooking with Andrew will be a challenge for Ciaran.
0:25:11 > 0:25:13But it's just the sort of pressure he might face
0:25:13 > 0:25:17working in a professional kitchen in the future.
0:25:17 > 0:25:20Straight in, and you want to mix it around a little bit.
0:25:20 > 0:25:23So add your one and get your half in, straightaway.
0:25:23 > 0:25:24Quick, quick, quick, quick, quick!
0:25:24 > 0:25:28Mix it in quick! Quick, quick, quick, quick!
0:25:28 > 0:25:30All in, properly, all of it.
0:25:31 > 0:25:33Hopefully, it will be good.
0:25:33 > 0:25:35Otherwise I'll got to make another one.
0:25:35 > 0:25:37Fingers crossed, or we'll have to do it again, yeah?
0:25:37 > 0:25:39Ciaran has a tendency to be a bit slow,
0:25:39 > 0:25:43so I have do try and speed him up somehow.
0:25:44 > 0:25:47David and Robin's organisation in Oxford
0:25:47 > 0:25:49is providing fresh ingredients for tonight's event.
0:25:49 > 0:25:53Part of what makes their charity unique is the fresh food they deliver.
0:25:53 > 0:25:56Food chucked out of the back of a supermarket
0:25:56 > 0:26:00is very often the kind of food that, a few hours earlier,
0:26:00 > 0:26:03you as a customer might have been buying off the shelf.
0:26:03 > 0:26:07You might be getting avocados which have reached their sell-by date.
0:26:07 > 0:26:11You may be getting fruit which is just looking slightly tired.
0:26:11 > 0:26:13These foodstuffs, fresh foodstuffs,
0:26:13 > 0:26:16are often too expensive for charities to buy,
0:26:16 > 0:26:18and we can provide those free of charge.
0:26:18 > 0:26:21Pretty much all the prep's done now, so we just need to get
0:26:21 > 0:26:24all our utensils and stuff together for tonight.
0:26:24 > 0:26:28You can never be too sure of what equipment people are going to have at their house.
0:26:30 > 0:26:33Just to make sure, obviously, nothing goes wrong.
0:26:33 > 0:26:35Get all that packed up in the next 20 minutes,
0:26:35 > 0:26:39and then we'll be shooting off and getting a head start.
0:26:39 > 0:26:41With the fresh ingredients chosen,
0:26:41 > 0:26:45it's nearly time for Ciaran to prove himself to Andrew.
0:26:49 > 0:26:52David and Robin set up their original project when they saw
0:26:52 > 0:26:56the incredible amount of edible food being thrown away and wasted.
0:27:01 > 0:27:03Job done.
0:27:07 > 0:27:10The pair are now taking on an even bigger challenge,
0:27:10 > 0:27:14trying to recreate this extraordinary idea in London.
0:27:14 > 0:27:17To expand the project is going to be challenging.
0:27:17 > 0:27:21It will take effort, it will take, you know, blood, sweat and tears,
0:27:21 > 0:27:22I'm quite sure.
0:27:22 > 0:27:25It's going well, but with more local suppliers
0:27:25 > 0:27:28signing up and new charities coming on board, there's
0:27:28 > 0:27:32increased pressure on the London project to get more transport vans.
0:27:32 > 0:27:35What do you pay for the other ones, out of curiosity?
0:27:35 > 0:27:37- Do you remember?- 16.- About 16?
0:27:37 > 0:27:40I don't know if that's plus or minus VAT.
0:27:40 > 0:27:43As long as it's medium wheelbase, high roof, which I think it is,
0:27:43 > 0:27:46- that's what we need. - Yeah, it is, it definitely is.
0:27:46 > 0:27:48- Right. OK.- Have a nice time! - All right. Thank you.
0:27:48 > 0:27:51Michael Millership, a trustee of the London project,
0:27:51 > 0:27:55is on a mission to get another van out on the road as soon as possible.
0:27:56 > 0:27:57Saving money is key.
0:27:57 > 0:28:00Every pound that Michael manages to get off the price
0:28:00 > 0:28:05can be spent on fuel, and more food can be delivered to charities.
0:28:05 > 0:28:06If we keep our costs to a minimum,
0:28:06 > 0:28:10it means that the cost benefit that we are providing is huge.
0:28:10 > 0:28:14When people talk about donating to a charity, for example,
0:28:14 > 0:28:16they will automatically think, "Well, what percentage
0:28:16 > 0:28:19"of my pound will end up going to the end user?"
0:28:19 > 0:28:23Well, with us, it's not a percentage, it's a multiplier.
0:28:23 > 0:28:27So we'll be able to say to people who give us money to keep the operation going,
0:28:27 > 0:28:30"You give us a pound, and we'll deliver £15 worth of food."
0:28:30 > 0:28:34So there has to be a relentless pressure on keeping costs down.
0:28:37 > 0:28:41We're off to the Ford garage,
0:28:41 > 0:28:45and I'm very keen to get the van out on the road as quickly as we can.
0:28:45 > 0:28:49We are under a lot of pressure to take advantage of the people
0:28:49 > 0:28:52who very kindly volunteer to work with us,
0:28:52 > 0:28:55so that means we're going to have to get more vans
0:28:55 > 0:28:58in order to increase our distribution.
0:28:58 > 0:29:00And he doesn't waste any time.
0:29:00 > 0:29:02- Yeah, Michael, hi.- You all right?
0:29:02 > 0:29:04All right, good. Good to see you.
0:29:04 > 0:29:07- All right?- All right. - Is that the van there?
0:29:07 > 0:29:09Yeah, let me get the keys.
0:29:10 > 0:29:13- I even brought a cheque. - Oh, you brought a cheque.
0:29:13 > 0:29:16- Assuming that we can agree on a price.- Yeah.- Yeah.
0:29:16 > 0:29:18We're doing it the old-fashioned way.
0:29:18 > 0:29:20Why did you bring a cheque? Bring a debit card!
0:29:20 > 0:29:23Yeah? I don't think my debit card will raise to...
0:29:23 > 0:29:25to £30,000.
0:29:25 > 0:29:29Once he's checked the van over, it's down to business.
0:29:29 > 0:29:31Well, it looks great. I think we're kind of lucky.
0:29:31 > 0:29:34We've just got to decide what spectacular discount
0:29:34 > 0:29:37- you're going to give us now!- Yeah. Your discount's already done.
0:29:38 > 0:29:40With fresh food sat in the depot,
0:29:40 > 0:29:45Michael needs to secure the van so the food can be delivered to the charities.
0:29:45 > 0:29:47But it doesn't look like Paul will make it easy.
0:29:47 > 0:29:49You're giving us an extra grand off it?
0:29:49 > 0:29:51An extra grand? That's a lot of money.
0:29:51 > 0:29:54- Yes, but it's going to... - I don't have a grand in it.- What?
0:29:54 > 0:29:55Michael needs to get the best deal,
0:29:55 > 0:29:58but he also wants to get the van on the road to make
0:29:58 > 0:30:00the much-needed deliveries of fresh food.
0:30:02 > 0:30:04Around the corner from the London depot,
0:30:04 > 0:30:08another charity has now started taking food from the project.
0:30:08 > 0:30:11There are all sorts of community groups which can benefit
0:30:11 > 0:30:12from the Felix Project.
0:30:12 > 0:30:15I mean, a good example is the Armenian community project.
0:30:15 > 0:30:20It's very nice to get together with people from the old country,
0:30:20 > 0:30:25and to share old customs and cook traditional foodstuffs.
0:30:25 > 0:30:28Recently, we received 50, 60 green peppers.
0:30:28 > 0:30:31That enables us to, for example, cook a dolma,
0:30:31 > 0:30:35which basically is stuffed peppers with mince and onions, whatever -
0:30:35 > 0:30:39luxuries which we wouldn't normally go out and purchase to make these meals.
0:30:39 > 0:30:42The centre provides a focus for the Armenian community.
0:30:45 > 0:30:48Elderly Armenians are cared for by their own relatives,
0:30:48 > 0:30:53so their Friday meal is an important opportunity for both to relax.
0:30:53 > 0:30:56We've got a strong sense of community.
0:30:56 > 0:30:59Mother gets all updated with her friends and gossip lines.
0:30:59 > 0:31:02There's something very special in sharing a meal.
0:31:02 > 0:31:05I know it's nice to have a cup of tea, but sharing a meal,
0:31:05 > 0:31:07it's something more bonding.
0:31:07 > 0:31:12And even if the menu is regional, some pastimes cross all cultures.
0:31:12 > 0:31:17Mother was ill last night, and then she realised the bingo time.
0:31:18 > 0:31:20Suddenly...
0:31:20 > 0:31:24Suddenly, she is feeling fantastic and blood pressure's gone down,
0:31:24 > 0:31:27and she hasn't stopped talking.
0:31:27 > 0:31:30Yeah, if I see her happy, I'm happy.
0:31:30 > 0:31:33For the London project, it's a perfect example
0:31:33 > 0:31:36of how rescued waste food can bring people together.
0:31:38 > 0:31:41In Manchester, another group has also been inspired
0:31:41 > 0:31:44to use food that supermarkets were going to throw away.
0:31:46 > 0:31:48What I think is happening at the moment is that
0:31:48 > 0:31:51there's a growing awareness of food waste,
0:31:51 > 0:31:55and what is building up is a networking effect.
0:31:55 > 0:31:59I think this networking effect is drawing people together.
0:32:00 > 0:32:03The Junk Food Project was set up three years ago,
0:32:03 > 0:32:07and turns waste food into a delicious menu at pop-up cafes,
0:32:07 > 0:32:08and everyone's invited.
0:32:08 > 0:32:10Hi, guys. How are you doing?
0:32:10 > 0:32:13- Have you booked for the pop-up restaurant this evening?- Yeah.
0:32:13 > 0:32:17The group is also educating their customers on food waste.
0:32:17 > 0:32:19This is not a project about food poverty.
0:32:19 > 0:32:24The Real Junk Food Project is about the fact that the vast majority
0:32:24 > 0:32:28of the food that goes to waste in the UK and across the world
0:32:28 > 0:32:32is perfectly edible, and that food should be eaten,
0:32:32 > 0:32:34and the system needs to change.
0:32:36 > 0:32:38The cafe works on a pay-as-you-please basis.
0:32:38 > 0:32:41You pay what you want to pay or what you can afford to pay,
0:32:41 > 0:32:43and nothing more.
0:32:43 > 0:32:47Well, one of the things we want to do is make people feel included.
0:32:47 > 0:32:50One of the things that I don't like about a lot of projects that
0:32:50 > 0:32:54focus on food poverty is that if you target people
0:32:54 > 0:32:57who are in food poverty, what you also do is
0:32:57 > 0:33:01separate them from people who are not in food poverty,
0:33:01 > 0:33:04and there's a really nice social aspect to that,
0:33:04 > 0:33:08to just bringing loads of people together and serving a nice meal.
0:33:09 > 0:33:11Being a pop-up has its challenges.
0:33:11 > 0:33:15Corin needs to set up a whole restaurant every time they open.
0:33:15 > 0:33:17The clock is ticking.
0:33:17 > 0:33:22When you run pop-up restaurants and you have no idea
0:33:22 > 0:33:25what food's going to turn up,
0:33:25 > 0:33:27if your volunteers are going to turn up,
0:33:27 > 0:33:31if the volunteers that turn up are going to be helpful
0:33:31 > 0:33:36or if they're going to need a lot of help and a lot of managing...
0:33:36 > 0:33:40There's just a limit to the number of things that can go wrong.
0:33:40 > 0:33:43Beyond a certain point, you just start going,
0:33:43 > 0:33:45"Oh, we'll cope, we always do."
0:33:45 > 0:33:47It's ten to now, so if someone could just open the bar
0:33:47 > 0:33:50and we could get some music on, so we've got a bit of ambience...
0:33:50 > 0:33:55With the food only just arriving, it's time for some last-minute changes.
0:33:55 > 0:33:58So, dishes tonight, in this order.
0:33:58 > 0:34:02We're going to have the grilled garlic sourdough
0:34:02 > 0:34:05with olive and sundried tomato tapenade.
0:34:05 > 0:34:08- That's changed since I wrote the menu...- Yeah.
0:34:08 > 0:34:10..which is why it doesn't say it on the menu, you know.
0:34:10 > 0:34:11- It always does!- Of course.
0:34:11 > 0:34:14Right, where am I going to put you two?
0:34:14 > 0:34:18- I will pop you two on this table, if that's OK.- Yeah.
0:34:18 > 0:34:22And with a changed menu, the pressure is on in the kitchen.
0:34:22 > 0:34:26The only change in terms of the standard seating and greeting blurb
0:34:26 > 0:34:30is that we're making sure we tell people that one of the ways
0:34:30 > 0:34:33we reduce food waste is to serve people a selection of dishes
0:34:33 > 0:34:36to share, so the menu is a guide,
0:34:36 > 0:34:39and we're giving people dishes based on their dietary requirements,
0:34:39 > 0:34:43so not every table will necessarily receive every dish,
0:34:43 > 0:34:45just so we don't get people going,
0:34:45 > 0:34:48"I've had that one and that one but not that one."
0:34:48 > 0:34:51So they'll get a selection of what's on the menu, but not all of it.
0:34:51 > 0:34:53Ten covers at half eight.
0:34:53 > 0:34:55Three twos and a four.
0:34:56 > 0:34:59But Corin still seems confident about the night ahead.
0:35:00 > 0:35:02We've done quite a few of these now,
0:35:02 > 0:35:05so we're starting to get a bit more of a rhythm.
0:35:05 > 0:35:08And I shouldn't say that, something will go horribly wrong!
0:35:08 > 0:35:11Even with a full restaurant, Corin's hoping that, one day,
0:35:11 > 0:35:15the Junk Food Project will stop serving rescued food.
0:35:15 > 0:35:16I like the mix of
0:35:16 > 0:35:20stopping the food from going to waste and doing something practical,
0:35:20 > 0:35:22and also trying to change the system.
0:35:22 > 0:35:26I think if you work in something like food waste or food poverty,
0:35:26 > 0:35:29if you're working in a social or environmental problem,
0:35:29 > 0:35:32your end goal, really, should be to do yourself out of a job by
0:35:32 > 0:35:35changing the system to the point where you're no longer needed.
0:35:35 > 0:35:39Some of the customers are still trying to get their heads around the concept.
0:35:39 > 0:35:41So your groceries for tonight,
0:35:41 > 0:35:45how much did it cost for everyone that you served tonight?
0:35:45 > 0:35:47- For the food?- Yeah.- Nothing.
0:35:47 > 0:35:49- Nothing?- We never buy any ingredients at all.
0:35:49 > 0:35:51We thought it was really brilliant.
0:35:51 > 0:35:55It was innovative, it was a great way of using leftover food.
0:35:55 > 0:35:58We think it's a really good way of reusing food,
0:35:58 > 0:36:00and the amount of food that goes to landfill
0:36:00 > 0:36:02just beggars belief, really.
0:36:02 > 0:36:06At the end of the night, Corin and her team stick to their motto
0:36:06 > 0:36:09and eat the leftover food that would have gone to waste.
0:36:09 > 0:36:11It's something that we always try and do,
0:36:11 > 0:36:14so our staff and our volunteers never go home hungry.
0:36:14 > 0:36:18Everybody always gets fed. Everybody always get a drink
0:36:18 > 0:36:20to say thank you.
0:36:24 > 0:36:30Back in Oxford, the charity Trax is providing catering courses to young people.
0:36:30 > 0:36:34They're cooking at a private dinner party, with supermarket food waste
0:36:34 > 0:36:37donated by David and Robin's food bank project.
0:36:38 > 0:36:42The majority of the food banks that people will know of are
0:36:42 > 0:36:45where it's canned goods that are donated.
0:36:45 > 0:36:47What's specifically different about us is that
0:36:47 > 0:36:50the stuff that we distribute is fresh.
0:36:51 > 0:36:53It's fruit, veg...
0:36:53 > 0:36:57Trax is increasing career opportunities for young people
0:36:57 > 0:36:59who didn't get what they needed out of school.
0:36:59 > 0:37:03There is definitely a bit of pressure here for Ciaran.
0:37:03 > 0:37:05Obviously, it's a professional event.
0:37:05 > 0:37:08Ciaran's been in college now for 18 months,
0:37:08 > 0:37:11so he's got to show that he's improving and that
0:37:11 > 0:37:13he's learning all the time.
0:37:13 > 0:37:17Ciaran, one of their students, has been employed to work with Andrew,
0:37:17 > 0:37:19former student and professional chef.
0:37:19 > 0:37:21So, about to start doing the beef.
0:37:21 > 0:37:25If you carry on working that butter into that mash for me.
0:37:25 > 0:37:27You might need to season it up a little bit.
0:37:27 > 0:37:29No, the butter that's already in there, mate.
0:37:29 > 0:37:31Don't need any more. Well, have a look.
0:37:31 > 0:37:33Might need a little bit more.
0:37:33 > 0:37:37With the clock ticking, the pressure is increasing for Ciaran,
0:37:37 > 0:37:38and he looks to be feeling it.
0:37:38 > 0:37:41What's different about this mash, Ciaran?
0:37:42 > 0:37:45- Softer.- What have we put in it?
0:37:46 > 0:37:49Do you remember? We were just tasting it, weren't we?
0:37:49 > 0:37:51- A couple of minutes ago. - Oh, horseradish.
0:37:51 > 0:37:54- Yeah, so it's horseradish mash, yeah?- Yeah.
0:37:54 > 0:37:57Stressful, but I'm getting there.
0:37:59 > 0:38:01Trax founder Olivia is maitre d'.
0:38:01 > 0:38:05This is the pressure point now. I think Ciaran's not used to
0:38:05 > 0:38:08that extra pace, and that's the difference,
0:38:08 > 0:38:10I think, between our normal cooking at work
0:38:10 > 0:38:12and working in a restaurant.
0:38:12 > 0:38:15Andrew's used to stepping up and getting it done,
0:38:15 > 0:38:18and I think Ciaran's struggling now with that, the pressure.
0:38:21 > 0:38:24Need to work on that presentation, mate, yeah? It's important.
0:38:24 > 0:38:26This is...the most...
0:38:26 > 0:38:29Do you want to come away from the edge a little bit, all right?
0:38:29 > 0:38:31But with Andrew's guidance,
0:38:31 > 0:38:35they work together and get the food on the table.
0:38:35 > 0:38:37And their diners are impressed.
0:38:37 > 0:38:39The horseradish mash is, is...
0:38:41 > 0:38:46..beautifully smooth. The steak is cooked absolutely to order.
0:38:46 > 0:38:50With such fresh and tasty ingredients given by the food bank,
0:38:50 > 0:38:52the boys have served up a banquet.
0:38:52 > 0:38:55Oh, I say! Look!
0:39:00 > 0:39:03The steak was cooked to perfection,
0:39:03 > 0:39:06and the dessert, with profiteroles, was top notch.
0:39:07 > 0:39:10Ciaran has proved he's up to the challenge.
0:39:10 > 0:39:13He's one step closer to working in a professional kitchen.
0:39:16 > 0:39:19Gorgeous.
0:39:21 > 0:39:23Because of David and Robin's organisation,
0:39:23 > 0:39:26good food has been enjoyed that was destined for the bin.
0:39:28 > 0:39:31The pair set up in Oxford to deliver the fresh food
0:39:31 > 0:39:34supermarkets can't sell to charities across the city.
0:39:35 > 0:39:39And the founders of this innovative project have high hopes for
0:39:39 > 0:39:43replicating the model with the new charity they're rolling out across London.
0:39:44 > 0:39:49If you look at the impact we've had here in the space of six months,
0:39:49 > 0:39:53if you replicate that in five or six places around London,
0:39:53 > 0:39:57I think the potential for what we're doing is huge,
0:39:57 > 0:39:59to say the least.
0:39:59 > 0:40:02To get the thing as a London-wide operation, you know,
0:40:02 > 0:40:05you're thinking quite big there, and there's going to be an awful lot
0:40:05 > 0:40:11of demand on what is, at the moment, a very small organisation.
0:40:13 > 0:40:16With more volunteers offering their help and more charities
0:40:16 > 0:40:20asking for food, they need more vans to expand their operations.
0:40:21 > 0:40:23Michael, a trustee of the project,
0:40:23 > 0:40:26is determined to get another set of wheels on the road,
0:40:26 > 0:40:28and every penny counts.
0:40:30 > 0:40:32£27,000, that's how much the recommended retail price
0:40:32 > 0:40:34- of the vehicle is, 27 grand.- Right.
0:40:34 > 0:40:36We've discounted the vehicle by nine grand.
0:40:36 > 0:40:39What about giving as an extra grand off it?
0:40:39 > 0:40:41An extra grand? That's a lot of money!
0:40:41 > 0:40:43- I don't have a grand in it.- What? - I don't have a grand in it.
0:40:43 > 0:40:45If Michael doesn't succeed in buying the van,
0:40:45 > 0:40:49perishable fresh food will take longer to be delivered.
0:40:49 > 0:40:53Determination is the key. Time to speak to the big boss.
0:40:54 > 0:40:57- Hi.- Hello there.- Hi.- Good morning! I wasn't expecting this.
0:40:57 > 0:40:59- Michael Millership. - Hello, nice to meet you.
0:40:59 > 0:41:01- How are you?- Good, thank you.
0:41:01 > 0:41:03- Please, take a seat. - He's got the cheque ready!
0:41:03 > 0:41:05OK, so I'm ready with a cheque,
0:41:05 > 0:41:07but the only thing I haven't filled in is an amount,
0:41:07 > 0:41:10because I'm rather hoping... It's just been explained to me this is
0:41:10 > 0:41:14the last...the tail end of a 150-van cancelled order,
0:41:14 > 0:41:18so I was rather hoping that you would want to give it away for free.
0:41:18 > 0:41:21So this could be the beginning of a beautiful relationship, in fact,
0:41:21 > 0:41:24because we may well be buying many, many more vans.
0:41:24 > 0:41:28So do us a good deal here, and we'll be friends for life.
0:41:28 > 0:41:31This time, the charm offensive doesn't work,
0:41:31 > 0:41:35but he's still getting £9,000 off the list price.
0:41:36 > 0:41:39- Thank you. As I say, it's a good cause.- Thanks very much, yeah.
0:41:39 > 0:41:42Well, you know, let's hope we'll be buying more.
0:41:42 > 0:41:45I mean, you know, this is just the beginning.
0:41:45 > 0:41:48He heads back to the London depot to give them the news.
0:41:49 > 0:41:51The...
0:41:51 > 0:41:52I'm not complaining.
0:41:52 > 0:41:56We got a new van for 19 grand, including VAT,
0:41:56 > 0:41:59rather than 28 grand, including VAT.
0:41:59 > 0:42:01You know, so what's not to like about that?
0:42:01 > 0:42:07We've got a fantastic new van, and, you know, it'll allow us
0:42:07 > 0:42:12to increase quite substantially our collections now.
0:42:13 > 0:42:17The extra vehicle means the project can continue to expand,
0:42:17 > 0:42:19taking on ten new routes every week.
0:42:19 > 0:42:21That's around 40 new collections and deliveries
0:42:21 > 0:42:24and tonnes more fresh food being saved from the bin.
0:42:24 > 0:42:27OK, we're a three-van charity now.
0:42:27 > 0:42:30- Oh, did you buy it?- Yeah. - That's exciting!
0:42:30 > 0:42:34We have a third vehicle, which basically means we can put out
0:42:34 > 0:42:37two more routes every day, going off to completely different areas.
0:42:37 > 0:42:40So, yeah, that means that we can increase the amount of suppliers
0:42:40 > 0:42:42that we have, increase the amount of charities that
0:42:42 > 0:42:45we're delivering to, so it's wonderful news. Wonderful news.
0:42:45 > 0:42:48Next time - the expanding London project
0:42:48 > 0:42:50struggles to get boots on the ground...
0:42:50 > 0:42:52At the moment, we need at least six volunteers a day
0:42:52 > 0:42:56to sort of function properly. And yesterday, I think I had...three.
0:42:56 > 0:42:59..we meet Oxford's busiest waste food chef...
0:42:59 > 0:43:01Thank you very much.
0:43:01 > 0:43:04..and its waste food overload.
0:43:04 > 0:43:07There's onions and a cake on her front seat,
0:43:07 > 0:43:09there was pastries behind the seats,
0:43:09 > 0:43:12there was fruit juices down the bottom.
0:43:12 > 0:43:14It's very low!
0:43:14 > 0:43:17Car's nearly scraping the ground.