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.
0:00:24 > 0:00:28But have these two men found a 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 > 0:00:42And do it by focusing on the fresh food
0:00:42 > 0:00:45that supermarkets and wholesalers are throwing away?
0:00:52 > 0:00:57David Cairns and Robert Aitken are bringing a radical scheme to London
0:00:57 > 0:00:59to crack down on the scandal of food waste,
0:00:59 > 0:01:02whilst also helping those people most in need.
0:01:02 > 0:01:04It is very exciting
0:01:04 > 0:01:07because it's the first time we've ever actually been able to prove
0:01:07 > 0:01:08that we can replicate this thing.
0:01:08 > 0:01:11We've been following them as they've signed up volunteers...
0:01:11 > 0:01:14- Hi, there. I'm Nick. - Nice to meet you, Nick. I'm Anne.
0:01:14 > 0:01:16..picked up mountains of food...
0:01:16 > 0:01:18There's a lot of stuff here.
0:01:18 > 0:01:20..and delivered it to charities
0:01:20 > 0:01:22who would otherwise struggle to feed people.
0:01:22 > 0:01:26This place - there's something so...magical about it.
0:01:26 > 0:01:29Every time we get to that place, there we get a donation.
0:01:30 > 0:01:33Now they have 17 food businesses on board
0:01:33 > 0:01:36and dozens of London charities signed up.
0:01:36 > 0:01:38We've got quite a lot to do. Take this one.
0:01:38 > 0:01:39This is what we've got to do.
0:01:39 > 0:01:42I've deliberately put in lots of cakes.
0:01:42 > 0:01:46Really, we couldn't do the work we now do without Felix.
0:01:46 > 0:01:50I'm always amazed when I fill this car up
0:01:50 > 0:01:54to think that all of this would just be put in a landfill.
0:01:54 > 0:01:56With projects like The Felix Project,
0:01:56 > 0:01:58it literally gets to the people that need it.
0:01:58 > 0:02:00Have they got carrots and stuff?
0:02:00 > 0:02:04But with mountains of fresh food still waiting to be delivered...
0:02:04 > 0:02:05There's not enough storage.
0:02:05 > 0:02:07It's just not manageable for us to have this much.
0:02:07 > 0:02:11..and dozens of charities across London desperate to receive it...
0:02:11 > 0:02:13There's 52 families in this hostel,
0:02:13 > 0:02:15so this is just a total of the amount of food
0:02:15 > 0:02:17they probably need, you know?
0:02:17 > 0:02:21The team's challenge now is to expand with a new depot.
0:02:23 > 0:02:27It's 9.00am at The Felix Project HQ in West London.
0:02:27 > 0:02:30David and Robert are off to investigate possible locations.
0:02:30 > 0:02:32- See you later.- See you later. - All right, see you shortly.
0:02:32 > 0:02:35It's very important that we find a new depot quickly
0:02:35 > 0:02:39because we've set ourselves an ambitious expansion target.
0:02:39 > 0:02:42Having proved that we can actually do this in London,
0:02:42 > 0:02:44it's the logical next step that we will move on
0:02:44 > 0:02:46and try and do it somewhere else in London,
0:02:46 > 0:02:49because if it works here, it should work there.
0:02:49 > 0:02:53They're starting their search in Tottenham, to the north of the city.
0:02:53 > 0:02:57There's a sort of consensus around Tottenham, isn't there, really?
0:02:57 > 0:03:02Yeah, my gut feel told me, having travelled around this area quite a lot,
0:03:02 > 0:03:04this is an area in need.
0:03:07 > 0:03:09Tottenham is in the borough of Haringey.
0:03:09 > 0:03:10David and Robert anticipate
0:03:10 > 0:03:14there'll be a need for the food bank's services.
0:03:14 > 0:03:18My guess is there will be a lot of charities in and around.
0:03:18 > 0:03:21But the new depot also needs to be well-placed logistically
0:03:21 > 0:03:24and rich in potential food suppliers.
0:03:24 > 0:03:29The key criterion are deprivation, is it an area of deprivation?
0:03:29 > 0:03:32Two, what is the availability of supply?
0:03:32 > 0:03:35Three, what are the logistics like,
0:03:35 > 0:03:38in terms of access to major arterial routes.
0:03:38 > 0:03:42From here onwards is sort of the area that we're talking about.
0:03:42 > 0:03:45Their first stop is an industrial estate
0:03:45 > 0:03:47just a stone's throw from the North Circular -
0:03:47 > 0:03:49one of the capital's major ring roads.
0:03:51 > 0:03:52Cyprofood.
0:03:52 > 0:03:54Best Way Wholesale.
0:03:54 > 0:03:58- See, this is...- This is... - This is the kind of place.
0:03:58 > 0:04:01So far, the signs are looking good.
0:04:01 > 0:04:04This is a real target area, this place.
0:04:04 > 0:04:07Look, you can have all of your requirements in one place.
0:04:07 > 0:04:10This is a find in itself.
0:04:10 > 0:04:12One of the things about developing this
0:04:12 > 0:04:15is you've got to find a whole load of different suppliers and stuff.
0:04:15 > 0:04:18But this particular area seems to have the mixture that you require
0:04:18 > 0:04:19all in one place.
0:04:20 > 0:04:24The plan is to open five depots by the end of 2017.
0:04:24 > 0:04:28It's a statement of the blindingly obvious, but London's a big city.
0:04:28 > 0:04:31So you can't satisfy the demand from one depot.
0:04:31 > 0:04:36So we're going to have to have depots north, south, east and west.
0:04:36 > 0:04:39They may well have found the location for their second depot.
0:04:39 > 0:04:42It's the area, we think, because it hits the three criterion.
0:04:42 > 0:04:46Obviously, you know, we know that it's a very deprived area.
0:04:46 > 0:04:50We've just found out that there's a huge supply
0:04:50 > 0:04:52within a five-mile radius.
0:04:52 > 0:04:55And on top of that, by looking around,
0:04:55 > 0:04:57we've been able to see that there's so many industrial estates,
0:04:57 > 0:04:59we must be able to find a unit here.
0:04:59 > 0:05:03Their challenge now is to find a vacant lot.
0:05:06 > 0:05:10The key to this approach of tackling food waste is redistributing
0:05:10 > 0:05:13fresh food the supermarkets would otherwise throw away.
0:05:13 > 0:05:17But the problem of food waste often begins before the food
0:05:17 > 0:05:19even reaches the supermarket shelves.
0:05:19 > 0:05:24It's not good enough to say that people have spent X months
0:05:24 > 0:05:28producing vegetables and whatever else, for us to say,
0:05:28 > 0:05:32"Well, that's fine. We'll throw them in the bin."
0:05:32 > 0:05:35It's basically saying that we don't appreciate the effort
0:05:35 > 0:05:37that people have made into producing this in the first place.
0:05:37 > 0:05:39And that's wrong.
0:05:39 > 0:05:42Charlie Dunn's family has been running this apple farm
0:05:42 > 0:05:45in Kent for the last 200 years.
0:05:45 > 0:05:48Our main customer is the supermarket.
0:05:48 > 0:05:52So, the majority of our fruit will inevitably end up there.
0:05:52 > 0:05:54A large proportion of the fruit they grow
0:05:54 > 0:05:56is rejected by the supermarkets.
0:05:56 > 0:05:59There could be a variety of reasons the supermarkets wouldn't
0:05:59 > 0:06:02have the fruit, or it wouldn't make the supermarkets, let's say.
0:06:02 > 0:06:06We could have, for example, a bit of this,
0:06:06 > 0:06:09which could be some hail damage.
0:06:09 > 0:06:12Also, this is a little bit sun scorched, just here.
0:06:12 > 0:06:16Here, could be downgraded due to shape.
0:06:16 > 0:06:18But despite the imperfections,
0:06:18 > 0:06:20the fruit is still perfectly good to eat.
0:06:20 > 0:06:25The irony is, it's a culinary apple, so, we peel the skin.
0:06:25 > 0:06:30So, yes, they're perfectly fine. Or, in this instance, you cut this out.
0:06:30 > 0:06:34In an effort to tackle this waste of perfectly good, edible fruit,
0:06:34 > 0:06:36a group of volunteers has come together
0:06:36 > 0:06:39to collect the surplus apples.
0:06:39 > 0:06:41We have a project called the Gleaning Network,
0:06:41 > 0:06:44which is what we are doing right now.
0:06:44 > 0:06:48Basically, a huge amount of beautiful produce,
0:06:48 > 0:06:53like this apple here, gets wasted on British farms every year.
0:06:53 > 0:06:56And it's often for silly reasons, really,
0:06:56 > 0:06:59like it's slightly too small, slightly too big,
0:06:59 > 0:07:00wrong size or colour.
0:07:00 > 0:07:05So, what we do is take volunteers out to farms and we say,
0:07:05 > 0:07:11you know, this food, perfectly delicious, really lovely.
0:07:11 > 0:07:15You know, absolutely nothing wrong with that.
0:07:15 > 0:07:16And we get that to a good home.
0:07:18 > 0:07:22An estimated 20-40% of UK fruit and vegetables are rejected
0:07:22 > 0:07:25before they even reach the shops because they don't match
0:07:25 > 0:07:28the supermarket's strict cosmetic standards.
0:07:28 > 0:07:32Just think of them almost like eggs and then they won't bruise.
0:07:35 > 0:07:38Projects like this allow them to be redistributed to charities
0:07:38 > 0:07:41that feed the poor and needy.
0:07:41 > 0:07:44Today, we're going to be giving a lot to FairShare.
0:07:44 > 0:07:48They're one of the largest food redistribution charities in the UK.
0:07:48 > 0:07:53They parcel those out to hundreds of homeless hostels,
0:07:53 > 0:07:57women's refuges, drug rehabilitation and other projects
0:07:57 > 0:07:59dealing with food poverty and isolation.
0:07:59 > 0:08:01They pick very easily right now.
0:08:01 > 0:08:04They, literally, are just in the palm of your hand.
0:08:04 > 0:08:06Click and lift.
0:08:06 > 0:08:08With 8.4 million people in the UK
0:08:08 > 0:08:10struggling to put food on the table,
0:08:10 > 0:08:14community projects like this can be extremely powerful.
0:08:14 > 0:08:17This could never make it into a supermarket.
0:08:17 > 0:08:21It's objectionable, apparently, on the aesthetic grounds.
0:08:21 > 0:08:22It's ugly.
0:08:22 > 0:08:24It's not the kind of thing that consumers want to buy,
0:08:24 > 0:08:29except that, actually, it's a completely, perfectly fine apple.
0:08:29 > 0:08:30Yeah. Beautiful.
0:08:30 > 0:08:33I think, we've almost been groomed into the idea
0:08:33 > 0:08:37that if it looks shiny and beautiful, it must be better.
0:08:37 > 0:08:43Whereas, with naturally growing things, that's not necessarily true.
0:08:43 > 0:08:46- Can you see, they've got marks. - Yeah, but they are good to eat.
0:08:46 > 0:08:49It's really, really heart-breaking that
0:08:49 > 0:08:51so much good food is going to waste
0:08:51 > 0:08:54and there are plenty of people who've got nothing to eat
0:08:54 > 0:08:55and I felt that, as a citizen,
0:08:55 > 0:08:59it's my responsibility, you know, to do something for the society
0:08:59 > 0:09:01and, yeah, that's why we are here today.
0:09:01 > 0:09:06That's it! Aha! Fruit chain. How about the apple-gangers,
0:09:06 > 0:09:09instead of the doppelgangers?
0:09:09 > 0:09:13Once people understand that, in their community, there is
0:09:13 > 0:09:16this level of food waste, I think, it does start to pull
0:09:16 > 0:09:17disparate groups together
0:09:17 > 0:09:20to actually try and do something about it.
0:09:20 > 0:09:24Working, as a community, it gives you a presence.
0:09:24 > 0:09:28One or two individuals actually talking about something
0:09:28 > 0:09:31is nowhere near as powerful as a group of 200 or 300 people
0:09:31 > 0:09:34talking about the same thing.
0:09:34 > 0:09:35Raising awareness of food waste
0:09:35 > 0:09:38and encouraging people to do something about it
0:09:38 > 0:09:43are two of David and Robin's main priorities.
0:09:43 > 0:09:47They're hoping their model will find some followers elsewhere in the UK.
0:09:47 > 0:09:49Everywhere in the country wastes food.
0:09:49 > 0:09:51There's always surplus food at supermarkets.
0:09:51 > 0:09:53There are always charities in need.
0:09:53 > 0:09:56There are always people looking for volunteering opportunities.
0:09:56 > 0:09:59I see no reason at all why every town, city,
0:09:59 > 0:10:02community in the country shouldn't have one of these.
0:10:02 > 0:10:05One man who's been particularly inspired by David and Robin's
0:10:05 > 0:10:08model, is Luton-based Mohammed Ali.
0:10:08 > 0:10:11I was just having dinner one night with my family and I was
0:10:11 > 0:10:13looking at my children and I was thinking to myself,
0:10:13 > 0:10:16you boys are so lucky that every night you are getting
0:10:16 > 0:10:20a hot meal, whereas, in Luton and nationwide, there's families,
0:10:20 > 0:10:23people who aren't as fortunate.
0:10:23 > 0:10:27Ali now wants to set up his very own food waste charity
0:10:27 > 0:10:29in his hometown of Luton.
0:10:29 > 0:10:31So far, Ali's got a garage.
0:10:31 > 0:10:33At the moment, it looks pretty messy but it's going to be
0:10:33 > 0:10:36completely empty, completely tidy.
0:10:36 > 0:10:39A fridge for storing food, a car, and himself.
0:10:39 > 0:10:43It's a one-man band at the moment but that doesn't put me off at all.
0:10:43 > 0:10:47You usually find it's one person on his or her own at the beginning.
0:10:47 > 0:10:52Hi, it's Ali calling, regarding your food project, based in Luton.
0:10:52 > 0:10:54I just wanted to confirm whether it's OK to pick up the food
0:10:54 > 0:10:56from yourselves.
0:10:56 > 0:10:59With no prior experience of a project like this,
0:10:59 > 0:11:02Ali is having to learn everything as he goes along.
0:11:02 > 0:11:06Feeling a bit nervous and a bit anxious. I don't know why.
0:11:06 > 0:11:08Maybe it's because I'm just, sort of, starting up and, you know,
0:11:08 > 0:11:13I'm coming into contact with some of my suppliers for the first time.
0:11:13 > 0:11:16With no volunteers on board yet, or vans to deliver the food,
0:11:16 > 0:11:20he's decided to start small by targeting local high street shops.
0:11:22 > 0:11:23Hiya. I'm Ali.
0:11:23 > 0:11:27- We spoke before, regarding the food to be donated to my project.- Sure.
0:11:27 > 0:11:28Thank you.
0:11:31 > 0:11:33- There you go. - OK. Thank you very much.
0:11:33 > 0:11:37So that's bread, fruit, and some packaged stuff there. OK. OK.
0:11:37 > 0:11:39Thank you very much. Thank you.
0:11:39 > 0:11:41Yeah, it's quite exciting to be picking it up for the first time
0:11:41 > 0:11:44and, you know, there's such a variety there.
0:11:44 > 0:11:46But picking up the food is one thing,
0:11:46 > 0:11:49finding charities to deliver it to is quite another.
0:11:50 > 0:11:53I don't have any concrete recipients in place at the moment.
0:11:53 > 0:11:57I'm looking at, potentially, just walking into a church
0:11:57 > 0:12:01and asking them, see if they're willing to take the food.
0:12:01 > 0:12:05As the food is perishable, Ali needs to deliver it,
0:12:05 > 0:12:09either today or tomorrow to make sure it's still fit for consumption.
0:12:09 > 0:12:13But, without forward planning, this isn't as easy as it seems.
0:12:13 > 0:12:16Looks like it's shut.
0:12:16 > 0:12:19No, it's shut. So, maybe we can try a few.
0:12:19 > 0:12:22There's another one down the road, on this same road.
0:12:22 > 0:12:25Just a bit further along. There's a church here.
0:12:25 > 0:12:27If it's open, I'll, obviously,
0:12:27 > 0:12:29discuss what the project is about.
0:12:29 > 0:12:31I think it's closed, to be honest with you.
0:12:32 > 0:12:36It's not going well so far but Ali's not giving up.
0:12:36 > 0:12:39Hi. Good afternoon. My name's Ali. I'm just phoning,
0:12:39 > 0:12:43just wanted to find out if you accept food donations.
0:12:43 > 0:12:45You do.
0:12:45 > 0:12:47I just spoke to a really nice lady on the phone.
0:12:47 > 0:12:51Explained what I'm doing, what my project is all about.
0:12:51 > 0:12:54She said she's more than happy to accept food.
0:12:54 > 0:12:57Eureka! Now, all that remains is to find the charity.
0:12:58 > 0:13:02I've no idea where this place is. Hopefully, it's down here somewhere.
0:13:02 > 0:13:04There's Keech Hospice over here.
0:13:04 > 0:13:07Now, I feel a bit bad asking one charity organisation
0:13:07 > 0:13:10about where another one is.
0:13:10 > 0:13:12So, what I'll do is, if I can just leave the food here,
0:13:12 > 0:13:14I'll just quickly pop in there.
0:13:17 > 0:13:19OK. So, it's right down the other end.
0:13:19 > 0:13:21Go out of the door, turn right, keep walking right,
0:13:21 > 0:13:22right down under the flyover.
0:13:22 > 0:13:24This just gets better and better.
0:13:24 > 0:13:26It's actually back in that direction.
0:13:27 > 0:13:30Eventually, after another five minutes of walking,
0:13:30 > 0:13:33Ali finally finds the charity.
0:13:33 > 0:13:37Ah. Here we go. Yeah. Glad I'm here.
0:13:37 > 0:13:40This charity provides food, clothing,
0:13:40 > 0:13:42and medical care to homeless people
0:13:42 > 0:13:45and, although its staff don't want to appear on camera,
0:13:45 > 0:13:47they do initially accept Ali's food.
0:13:48 > 0:13:50I explained what I'm doing,
0:13:50 > 0:13:53what project I'm looking to set up in Luton.
0:13:53 > 0:13:54They saw the food that I was donating
0:13:54 > 0:13:56and they were more than happy.
0:13:56 > 0:13:59But they don't agree to receive food on a regular basis,
0:13:59 > 0:14:02so Ali's challenge now is to find some charities who are willing
0:14:02 > 0:14:04to sign up for the long haul.
0:14:04 > 0:14:05The barrier that I'm facing,
0:14:05 > 0:14:08a lot of organisations can't believe that it's actually a service
0:14:08 > 0:14:10which I'm willing to provide free of charge,
0:14:10 > 0:14:13because I'm picking up food, which is saving costs for the
0:14:13 > 0:14:16supplier and then I'm donating it to the charity or the
0:14:16 > 0:14:19organisation who, they don't have to pick it up from anywhere.
0:14:19 > 0:14:22So, it's a win-win situation for all,
0:14:22 > 0:14:25but I suppose that's the challenge that I'm facing at the moment.
0:14:25 > 0:14:28Building up a reputation amongst charities and suppliers
0:14:28 > 0:14:32has taken our food waste pioneers time and effort.
0:14:32 > 0:14:34Now that reputation is established,
0:14:34 > 0:14:37the requests from charities are flooding in.
0:14:37 > 0:14:41This is why the plan to expand is becoming ever more urgent.
0:14:41 > 0:14:43We have a business plan that says that we are going to open
0:14:43 > 0:14:48five depots by the end of 2017.
0:14:48 > 0:14:53So, obviously, the sooner we can get on to this, the better.
0:14:53 > 0:14:56Getting fresh produce to charities that feed people obviously helps
0:14:56 > 0:15:00prevent malnutrition, but it also has an important social function.
0:15:01 > 0:15:05I think one of the saddest things about poverty is the way that
0:15:05 > 0:15:06it marginalises people.
0:15:06 > 0:15:10So, people feel that they are not wanted by society,
0:15:10 > 0:15:13they're not really part of society.
0:15:13 > 0:15:16And the organisations which provide meals for them,
0:15:16 > 0:15:19these are organisations which stretched out a hand and say,
0:15:19 > 0:15:21"Actually, we haven't forgotten about you.
0:15:21 > 0:15:24"You're very welcome to come here and we will give you something to
0:15:24 > 0:15:26"eat and we will have a bit of fun together and
0:15:26 > 0:15:28"a bit of society together," you know.
0:15:28 > 0:15:32One of the nearest additions to the London charities fold is the
0:15:32 > 0:15:34Community Of Sant'Egido in High Street Kensington.
0:15:34 > 0:15:37They're an Italian charity,
0:15:37 > 0:15:39who have a group here in London and
0:15:39 > 0:15:41they organise meals for
0:15:41 > 0:15:43the elderly once a month.
0:15:43 > 0:15:47In the beginning, it was just like a tea and biscuit, but then later,
0:15:47 > 0:15:51many people started to come in, so then we started to do a dinner.
0:15:51 > 0:15:54It's like a dinner in the afternoon.
0:15:54 > 0:15:57The role of an organisation like the Felix Project or
0:15:57 > 0:16:02the Oxford Food Bank is to actually say to those organisations,
0:16:02 > 0:16:05"Yes, you're not forgotten either.
0:16:05 > 0:16:09"The good work that you do is recognised by us."
0:16:09 > 0:16:12- Shall we see what we've got? - Yes, let's do it.
0:16:12 > 0:16:15"What's more, we will give you free food, so you can do it better."
0:16:15 > 0:16:17- Do you need any of the pumpkins? - We absolutely need pumpkins.
0:16:17 > 0:16:21Lovely! Excellent. Do you need bananas?
0:16:21 > 0:16:23We've got about three different...
0:16:23 > 0:16:26Yeah, we always do a bit of a desert, so bananas would be perfect.
0:16:26 > 0:16:29- Would you use potatoes? - Maybe one, yes.
0:16:29 > 0:16:33- OK, are you sure you can't use two? - Thank you.
0:16:33 > 0:16:36There's not very many mushrooms, but are very welcome to have them.
0:16:36 > 0:16:37I brought some different types of tea.
0:16:37 > 0:16:40And this is all tomatoes and passata.
0:16:40 > 0:16:42Thank you very, very much.
0:16:42 > 0:16:44The food that the London charity
0:16:44 > 0:16:46has saved from going into landfill will be used by the
0:16:46 > 0:16:50volunteers here to make a meal for up to 70 people.
0:16:50 > 0:16:54The Felix Project, it's helped a lot.
0:16:54 > 0:16:56They get the most of the food.
0:16:56 > 0:17:00If they don't give this food for us, we have to buy it.
0:17:00 > 0:17:04The money we save from here, we get sandwiches and crisps that we make
0:17:04 > 0:17:08bags every Saturday and go into the street to see people.
0:17:08 > 0:17:12Once the food comes in, it's down to the team to use their Italian
0:17:12 > 0:17:14flair to create a meal from it.
0:17:14 > 0:17:17Today, we have a vegetable soup.
0:17:17 > 0:17:21And then the second course, we have a pasta that's called amatriciana.
0:17:21 > 0:17:24The sauce is here. It's amatriciana, so basically,
0:17:24 > 0:17:26with pancetta and tomato sauce.
0:17:26 > 0:17:29HE SPEAKS ITALIAN
0:17:29 > 0:17:33And then we have pancakes we're filling with chicken.
0:17:33 > 0:17:35Imagine if you have to buy this.
0:17:35 > 0:17:39It would be very difficult for us to afford all the courses of the food.
0:17:39 > 0:17:42But then if they give to us, it's going to be fine,
0:17:42 > 0:17:45because we don't need to spend money on this thing,
0:17:45 > 0:17:47we can spend money for the other things.
0:17:47 > 0:17:50Then pasta sauce. The soup should be...
0:17:50 > 0:17:52Down to serve. So we have like...
0:17:52 > 0:17:55- 35 minutes.- Just need to taste it.
0:17:57 > 0:17:59Si, si.
0:17:59 > 0:18:02At 4.15pm, the guests start to arrive and the team
0:18:02 > 0:18:06put the finishing touches to their dishes.
0:18:06 > 0:18:10Here we need to use the creativity, yes.
0:18:10 > 0:18:14Because the mushrooms, it's not enough, but we get a box from
0:18:14 > 0:18:18the Felix Project so then we decided to put on the top to be nice.
0:18:18 > 0:18:22The guests who come include a mixture of young homeless people and
0:18:22 > 0:18:25elderly people suffering from isolation and loneliness.
0:18:25 > 0:18:29My favourite preoccupation, eating food.
0:18:29 > 0:18:32One of my favourite hobbies.
0:18:32 > 0:18:34We do get a variety of guests.
0:18:34 > 0:18:39Both young and older generations and it's really great to be able
0:18:39 > 0:18:42to see everyone together, you know, at the same table.
0:18:42 > 0:18:46It's the best, like mother used to do.
0:18:46 > 0:18:49What we tend to do as well is sit with our friends and ask them some
0:18:49 > 0:18:52questions, just how is their day - "How are you?"
0:18:52 > 0:18:56Everyone is feeling welcome here and I think the atmosphere
0:18:56 > 0:18:59and the cooks and everybody makes it special.
0:18:59 > 0:19:03At the end of the day, each guest is also given a packed lunch made with
0:19:03 > 0:19:05surplus food.
0:19:05 > 0:19:09The guests take one of these doggy bags, because it's still fresh.
0:19:09 > 0:19:12So they take these home and for the other day.
0:19:12 > 0:19:14That's good.
0:19:14 > 0:19:18Coming here and seeing that food is put to good cause is just
0:19:18 > 0:19:21a wonderful thing. For a lot of people coming in here,
0:19:21 > 0:19:24this must be a lifeblood.
0:19:24 > 0:19:29You can see their whole tonic is this thing.
0:19:29 > 0:19:33I'm really, really glad that we can do what we do together with
0:19:33 > 0:19:35the Felix Project.
0:19:35 > 0:19:38The most satisfaction, it's how the people are happy.
0:19:38 > 0:19:42If you ask anything, all the time they are very happy to be here.
0:19:42 > 0:19:45Using fresh waste food from supermarkets to feed the poor and
0:19:45 > 0:19:49the marginalised in society is what the projects in London and
0:19:49 > 0:19:51Oxford are all about.
0:19:51 > 0:19:54But even David and Robin could not have foreseen the sheer scale
0:19:54 > 0:19:56of demand for their services in the capital.
0:19:56 > 0:19:59With the cutbacks in funding and stuff like that, charities have
0:19:59 > 0:20:03been forced to look outside at alternative ways of doing things.
0:20:03 > 0:20:06How many charities would we plan to deliver to in London?
0:20:06 > 0:20:10Well, you could say, "OK, we're opening five depots
0:20:10 > 0:20:14"and we aim to get to the same level as Oxford."
0:20:14 > 0:20:17So, that would be 400 charities.
0:20:17 > 0:20:20But to deliver food to 400 charities, they are not only
0:20:20 > 0:20:25going to need more depots, they're also going to need more staff.
0:20:25 > 0:20:29At the HQ in west London, a new recruit has just joined the team.
0:20:29 > 0:20:35It must be the season for avocados, tomatoes and mushrooms.
0:20:35 > 0:20:38Jan is an ex-police officer, who believes passionately in
0:20:38 > 0:20:41reducing fresh food waste.
0:20:41 > 0:20:45I saw an advert for the Felix Project in the Metro.
0:20:45 > 0:20:47And it was love at first sight.
0:20:47 > 0:20:51I honestly believe it is criminal to waste food.
0:20:51 > 0:20:54Half the world is starving. It's probably even more than that
0:20:54 > 0:20:56and I just think it's criminal to throw food away.
0:20:56 > 0:21:00Jan was the third person we hired and she was in the police for
0:21:00 > 0:21:02a long time. She was in the Met.
0:21:02 > 0:21:05The great thing about that is that someone who's worked in the
0:21:05 > 0:21:07police, you know, I think you develop life skills.
0:21:07 > 0:21:09Is there already some spaghetti there?
0:21:09 > 0:21:12But it is a people business. At every stage of the operation,
0:21:12 > 0:21:16it's people that you're dealing with and whether it's on the
0:21:16 > 0:21:20charity or the supplier ends, you've got to have good social skills.
0:21:20 > 0:21:23Jan has only been in the job for two days, but she's wasted
0:21:23 > 0:21:25no time in getting stuck in.
0:21:25 > 0:21:27- They can't go this afternoon? - It's really funny, isn't it?
0:21:27 > 0:21:29All this food is great, that's what we do,
0:21:29 > 0:21:32but it almost becomes a problem with getting rid of it.
0:21:32 > 0:21:36It's making sure that your input matches your output,
0:21:36 > 0:21:40because we've actually had a lot of stuff come in,
0:21:40 > 0:21:44but today I've sourced four new charities and organised when
0:21:44 > 0:21:47we're going to start delivering to them.
0:21:47 > 0:21:50When the London Project opens its second depot,
0:21:50 > 0:21:53the plan is for either Jan, Anne or Sophie to manage it.
0:21:53 > 0:21:58First of all, the team need to find a suitable empty warehouse.
0:21:58 > 0:22:01Unfortunately, there was nothing available in the business park
0:22:01 > 0:22:04David and Robin visited in Tottenham.
0:22:04 > 0:22:07David is off to Leyton in east London to see if he can find
0:22:07 > 0:22:08a suitable space there.
0:22:10 > 0:22:13The requirements are always demographics,
0:22:13 > 0:22:19in terms of deprivation, then road links, then suppliers and depots.
0:22:19 > 0:22:23That will decide where the depot goes.
0:22:23 > 0:22:26Leyton is in London's sixth most deprived borough
0:22:26 > 0:22:29and close to the busy North Circular road.
0:22:29 > 0:22:31This is within the target area.
0:22:31 > 0:22:36We've had a couple of details sent through to us,
0:22:36 > 0:22:38for properties in this area.
0:22:38 > 0:22:41So, I thought we may as well come along and have a look around
0:22:41 > 0:22:43to see what might be available.
0:22:43 > 0:22:46The second depot has to be large enough to house an office, at
0:22:46 > 0:22:48least two chillers and three vans.
0:22:48 > 0:22:513,000-4,000 square feet.
0:22:51 > 0:22:54That one, looking inside, that might just be just about the right idea.
0:22:54 > 0:22:58You know, imagine it just purely empty,
0:22:58 > 0:23:00because that's literally all you're going to get is an office
0:23:00 > 0:23:03space on the side and then you're going to have an open warehouse.
0:23:03 > 0:23:06And you know, by the time we put a couple of chillers into it
0:23:06 > 0:23:09and then a couple of our trucks, it fills up very quick.
0:23:09 > 0:23:12But there are also lessons to be learned from the first depot
0:23:12 > 0:23:14in Park Royal in London.
0:23:14 > 0:23:17That might be too big for us, but on the other hand,
0:23:17 > 0:23:21we now realise that Park Royal is actually too small,
0:23:21 > 0:23:24because of the volume of stuff that we're beginning to get through.
0:23:24 > 0:23:29So, if for example, this place took off just as quickly as Park Royal,
0:23:29 > 0:23:33maybe it might be better to get a bigger place.
0:23:34 > 0:23:38This area ticks all the boxes for the level of needs in the community.
0:23:38 > 0:23:42Proximity to major roads and an abundance of local suppliers.
0:23:42 > 0:23:46That's a very good afternoon's work.
0:23:46 > 0:23:49I've found several properties around here that might be available.
0:23:49 > 0:23:51I just need to get a hold of the agents
0:23:51 > 0:23:54and see if we can get a viewing for them.
0:23:54 > 0:23:57So, I think it's time for a beer. I'm off.
0:23:57 > 0:24:01Expanding the charity across London is an ambitious goal,
0:24:01 > 0:24:04but David and Robin are hoping that the model will eventually be
0:24:04 > 0:24:06replicated across the whole of the UK.
0:24:06 > 0:24:11I would like to think that if we can get enough awareness of what
0:24:11 > 0:24:17we do, that people will want to do it themselves. In many respects.
0:24:17 > 0:24:19the model that we're using is a self-help model.
0:24:19 > 0:24:22I mean, all of the things that you need to make it work are there.
0:24:22 > 0:24:25Just somebody needs to actually make it work.
0:24:25 > 0:24:29And that's just what Muhammad Ali is trying to do in Luton.
0:24:29 > 0:24:33However, he's not finding it easy to get off the ground.
0:24:33 > 0:24:38He's come to get some tips from the Oxford Food Bank.
0:24:38 > 0:24:40- Nice to meet you.- Come in. Have a look around.- Yeah, sure.
0:24:40 > 0:24:44This original enterprise began seven years ago.
0:24:44 > 0:24:46They now have 60 charities in Oxford
0:24:46 > 0:24:48they regularly deliver food to
0:24:48 > 0:24:52and another 20 who pick up food from them.
0:24:52 > 0:24:55Without the Oxford Food Bank, we couldn't afford to buy
0:24:55 > 0:25:00fresh vegetables, fruits, we couldn't afford to do it.
0:25:00 > 0:25:02The food bank gives us cheese, dairy products
0:25:02 > 0:25:05that we don't normally have the money for.
0:25:05 > 0:25:08Not having that donation once a week would be hard,
0:25:08 > 0:25:11because we do utilise the food really well.
0:25:11 > 0:25:12Thank you.
0:25:14 > 0:25:17Ali is keen for any advice the staff can give him.
0:25:17 > 0:25:20I noticed when it first started out, it was just sort of like a garage
0:25:20 > 0:25:23- with a fridge and using your own cars.- Yeah.
0:25:23 > 0:25:25I think I'm probably at that stage.
0:25:25 > 0:25:29What would be the first step that you would recommend me to take
0:25:29 > 0:25:31to try and get a project like this on its feet?
0:25:31 > 0:25:33You need to know who your suppliers are likely to be
0:25:33 > 0:25:35and the charities are likely to be,
0:25:35 > 0:25:38but until you get some sort of funding and community support,
0:25:38 > 0:25:41you're not really going to be able to take that first step of actually
0:25:41 > 0:25:42getting something moving.
0:25:42 > 0:25:45What about in terms of establishing that initial contact?
0:25:45 > 0:25:48Someone like me to go to Sainsbury's and say,
0:25:48 > 0:25:50"Oh, would you donate food to me?"
0:25:50 > 0:25:53I'm not sure how receptive they would be in the early stages.
0:25:53 > 0:25:56They're all very keen to work with charities now, because to
0:25:56 > 0:26:00them it is a problem, they had to pay to get rid of this food surplus.
0:26:00 > 0:26:02They know it's perfectly good to eat, it just can't be sold on.
0:26:02 > 0:26:05- So, you are actually doing them a favour in a way?- Yes.
0:26:05 > 0:26:06Perhaps if we want to go into the office
0:26:06 > 0:26:08- and have a chat about the procedures and things.- Yes.
0:26:08 > 0:26:10That would be useful I think.
0:26:10 > 0:26:14We'd be only too happy to let anybody copy what we do.
0:26:14 > 0:26:18But actually, you know, it's so simple in essence that all
0:26:18 > 0:26:21you need to do is to listen to the next sentence.
0:26:21 > 0:26:26Which is, we find suppliers of food who have surplus food, we take it,
0:26:26 > 0:26:29we gather it, we source it, and we give it to charity.
0:26:29 > 0:26:32That's the whole thing in a nutshell.
0:26:32 > 0:26:35It looks challenging, but you know, what isn't challenging in life?
0:26:35 > 0:26:38And seeing the work that they are doing for the local community,
0:26:38 > 0:26:40not just in terms of reducing waste,
0:26:40 > 0:26:45but also reducing poverty in effect - it's been a real eye-opener.
0:26:45 > 0:26:47Taking all that back with me to Luton,
0:26:47 > 0:26:51I'm quite eager and motivated to get up and running.
0:26:51 > 0:26:56All these projects start with one or two individuals, as ours did.
0:26:56 > 0:26:58It can be something as simple as one man and
0:26:58 > 0:27:02a van and five charities and one supplier.
0:27:02 > 0:27:04No matter what you do with that,
0:27:04 > 0:27:06it's an improvement on the current situation.
0:27:09 > 0:27:14David and Robin's eventual plan is to change the food habits of a nation.
0:27:14 > 0:27:18With supermarkets rejecting 20% to 40% of UK fruit and vegetables,
0:27:18 > 0:27:22they believe we should all be holding the supermarkets to account.
0:27:22 > 0:27:26What we can all do, aside from making sure that we don't
0:27:26 > 0:27:30waste food in our own fridge, we can all bring pressure to bear on
0:27:30 > 0:27:35politicians and on the food industry itself.
0:27:35 > 0:27:37You can make a bit of a nuisance of yourself
0:27:37 > 0:27:39at the local supermarket perhaps.
0:27:39 > 0:27:42Say to the manager, "I don't like the fact you're wasting food.
0:27:42 > 0:27:44"What are you going to do about it?"
0:27:44 > 0:27:47One supermarket that is attempting to address
0:27:47 > 0:27:48the problem of food waste is Tesco,
0:27:48 > 0:27:52which has teamed up with some of its suppliers to try
0:27:52 > 0:27:56and ensure that all the food they produce actually gets used.
0:27:56 > 0:27:58- Hi, John. How you doing? - I'm all right, George.
0:27:58 > 0:28:00- How you doing? - Yeah, good, thank you.
0:28:00 > 0:28:04Branston in Lincolnshire is the food giant's main potato supplier.
0:28:04 > 0:28:06They've been working with the supermarket to find ways of
0:28:06 > 0:28:10ensuring that as many potatoes as possible make it onto the shelves.
0:28:11 > 0:28:14Potato production can be quite variable.
0:28:14 > 0:28:17You have an element that is quite open to what the weather is,
0:28:17 > 0:28:19what the weather is doing and the types of varieties that you
0:28:19 > 0:28:21grow or any new varieties that you introduce.
0:28:21 > 0:28:24So, it's really important that we protect quality for customers
0:28:24 > 0:28:27and give customers what they want, but we also have a number of
0:28:27 > 0:28:30different things that we can do with stuff that isn't quite good enough.
0:28:30 > 0:28:32The factory has found a way of grading potatoes so that even
0:28:32 > 0:28:37the less aesthetically pleasing ones make it into the food chain.
0:28:37 > 0:28:39So, we've got Piper going through now,
0:28:39 > 0:28:42Maris Piper going through, and they'll go into the packing lines.
0:28:42 > 0:28:45They go into a variety of different packs -
0:28:45 > 0:28:48starting from our premium packs and our large baking packs,
0:28:48 > 0:28:52all the way through down to our smaller size and our wonky veg size.
0:28:52 > 0:28:56Misshapen potatoes now go into the wonky veg range.
0:28:56 > 0:28:59While any spuds with skin defects are sent the prepared factory,
0:28:59 > 0:29:03where they're pealed and turned into mashed potato, chips or wedges.
0:29:03 > 0:29:07All this basically is what they can't use at fresh.
0:29:07 > 0:29:10They've used that, they've utilised the crop as much as possible,
0:29:10 > 0:29:14they've sized it and graded it to their specifications and then
0:29:14 > 0:29:16because we peel it, we have a lot more scope.
0:29:16 > 0:29:20There's scurf, that the fresh factory can't use, because
0:29:20 > 0:29:23obviously, the visual aspect of it for their product is nothing to us.
0:29:23 > 0:29:26It takes about 30 seconds to whizz it through the line
0:29:26 > 0:29:28and make it perfect.
0:29:30 > 0:29:34Beneath the skin, these imperfect potatoes are just as good
0:29:34 > 0:29:36as the unblemished ones.
0:29:36 > 0:29:38Now instead of heading to landfill,
0:29:38 > 0:29:40they end up on the supermarket shelves.
0:29:44 > 0:29:48At least 270,000 tonnes of surplus food from the UK food and drink
0:29:48 > 0:29:52industry could be given to people who need it each year.
0:29:53 > 0:29:56In London, David and Robin are still only delivering to
0:29:56 > 0:29:59a fraction of the charities that help feed people.
0:29:59 > 0:30:02How many charities would we plan to deliver to in London?
0:30:02 > 0:30:04Well, that's a difficult one,
0:30:04 > 0:30:08because we're only just finding out the density of charities.
0:30:08 > 0:30:12They need to find another depot to expand their operation.
0:30:12 > 0:30:15So, while David continues to search in Leyton, Robin and fellow
0:30:15 > 0:30:19trustee Michael have come to take a look at nearby Walthamstow.
0:30:20 > 0:30:22It's quite an industrial area, isn't it?
0:30:22 > 0:30:26There's lots of premises up there. And what we need to look at is being
0:30:26 > 0:30:31able to supply a sufficient number of charities that can take the food.
0:30:31 > 0:30:34I don't think there'll be any problem finding charities
0:30:34 > 0:30:38in this area. The more important thing at the moment
0:30:38 > 0:30:40is to lay our hands on some warehouses.
0:30:40 > 0:30:43It's apparent that this area could benefit from the food bank services.
0:30:43 > 0:30:46But they also need to ensure that there are sufficient food
0:30:46 > 0:30:50suppliers around and good road access for the vehicles.
0:30:50 > 0:30:53It's important to know that we can keep to a minimum the distance
0:30:53 > 0:30:55that we have to move stuff.
0:30:55 > 0:30:57Ideally we should be working out routes
0:30:57 > 0:30:59so that we don't have to go back to the depot at all.
0:30:59 > 0:31:01We're going to be picking stuff up
0:31:01 > 0:31:04and dropping it off directly at the charities that it's going to.
0:31:04 > 0:31:06Yeah, yeah.
0:31:06 > 0:31:08This area looks promising from the outside.
0:31:08 > 0:31:12- Which one is it? 23? - I think it's this one over here.
0:31:12 > 0:31:13But until they actually get inside,
0:31:13 > 0:31:17they won't be able to tell whether it's suitable for their needs.
0:31:17 > 0:31:20- Hi. How are you doing? - Hi, hi.
0:31:20 > 0:31:23- I'm Nick.- Michael, hi.
0:31:23 > 0:31:25Robin. How do you do, Nick?
0:31:25 > 0:31:27- What's the square footage here? - That's the details there.
0:31:27 > 0:31:29You've got just over 1,900 square feet.
0:31:29 > 0:31:311,900, does that include the mezzanine?
0:31:31 > 0:31:34- That includes the mezzanine as well, yeah.- Right.
0:31:34 > 0:31:36With vans constantly coming in and out, the depot must have
0:31:36 > 0:31:40sufficient headroom, so the mezzanine could be a problem.
0:31:40 > 0:31:43Squeezing in a mezzanine to create extra square feet doesn't
0:31:43 > 0:31:45really work for us.
0:31:45 > 0:31:48The trouble is we use these high-roof vans.
0:31:48 > 0:31:52They also need sufficient space to store the fresh food.
0:31:52 > 0:31:55You know, we'd be struggling just to get any of the...
0:31:55 > 0:31:56one of the chillers in, for a start.
0:31:56 > 0:31:58You wouldn't get a chiller here.
0:31:58 > 0:31:59I imagine the ceiling's too low.
0:31:59 > 0:32:02There's no chance of getting two adjacent units, possibly?
0:32:02 > 0:32:03It's unlikely.
0:32:03 > 0:32:06And you don't have anything else in the area that would be bigger?
0:32:06 > 0:32:09There's a few things, options we could send across.
0:32:09 > 0:32:11Could you do that? OK.
0:32:11 > 0:32:13It's not the result they were hoping for.
0:32:13 > 0:32:15It's become increasingly clear
0:32:15 > 0:32:17that expanding the project across London
0:32:17 > 0:32:20is going to pose some huge challenges.
0:32:20 > 0:32:22What's the market like, at the moment?
0:32:22 > 0:32:24I mean, there doesn't seem to be that much around.
0:32:24 > 0:32:27No, there's a lot of units being demolished and redeveloped,
0:32:27 > 0:32:30cos it's more valuable as residential property.
0:32:30 > 0:32:32So we're finding that these units
0:32:32 > 0:32:34are very few and far between at the moment.
0:32:34 > 0:32:36That explains quite a lot, actually.
0:32:36 > 0:32:37Cos, you know,
0:32:37 > 0:32:40it's surprisingly difficult to find anything at all, really.
0:32:40 > 0:32:43With almost 40 charities now on their books,
0:32:43 > 0:32:45and more signing up every week,
0:32:45 > 0:32:47it's vital to get more space.
0:32:47 > 0:32:49OK, well...
0:32:49 > 0:32:52Probably the right area, but, you know, wrong place.
0:32:52 > 0:32:54So we just have to keep on looking.
0:32:54 > 0:32:55Yeah, I agree, actually.
0:32:55 > 0:32:59The hunt will continue for a second depot, then a third,
0:32:59 > 0:33:01and a fourth, and a fifth.
0:33:02 > 0:33:06We want to build on the momentum we have already.
0:33:06 > 0:33:09We've attracted quite a lot of public attention so far,
0:33:09 > 0:33:11but we need to keep that going.
0:33:11 > 0:33:14We need to grab people's enthusiasm and say,
0:33:14 > 0:33:17"Look, this is something which is going to happen, it's happening now,
0:33:17 > 0:33:21"and it's going to be bigger. And this is what we're about."
0:33:21 > 0:33:25At present, food waste amounting to 370 million meals a year
0:33:25 > 0:33:28is not being distributed to the people who need it.
0:33:29 > 0:33:34So replicating this simple solution to tackling food waste is important.
0:33:34 > 0:33:38What I always say to people is, "You can do this yourself."
0:33:38 > 0:33:41It's going to take a lot of hard work, that's inescapable.
0:33:41 > 0:33:42But if you put the work in, you know,
0:33:42 > 0:33:44you can build something really worthwhile.
0:33:46 > 0:33:47Back in Luton,
0:33:47 > 0:33:51one-man-band Muhammad Ali is trying the same approach.
0:33:51 > 0:33:54But he's been struggling to get charities to take him seriously.
0:33:56 > 0:33:58They keep on saying, "Oh, that's too good to be true,"
0:33:58 > 0:34:01the fact that I'm just going to be delivering the food off to them,
0:34:01 > 0:34:03free of charge.
0:34:03 > 0:34:04It's been challenging.
0:34:04 > 0:34:07He's been determined not to get downhearted.
0:34:07 > 0:34:08You know, it's like anything.
0:34:08 > 0:34:10You start up a business, you're going to get setbacks,
0:34:10 > 0:34:12and I've expected it.
0:34:12 > 0:34:14But I know I'm doing it for a good cause,
0:34:14 > 0:34:16so I've got my good reasons to do it,
0:34:16 > 0:34:19and, yeah, I'm looking forward to it.
0:34:20 > 0:34:23Today, he's visiting a new supplier that's promised
0:34:23 > 0:34:24to pass on its surplus food.
0:34:24 > 0:34:28They've kindly agreed to donate some fresh fruit and vegetables,
0:34:28 > 0:34:31and hopefully, I'll get a good quantity.
0:34:31 > 0:34:32You know, I don't know what to expect.
0:34:32 > 0:34:35I won't feel relieved until I've picked it up and then dropped it,
0:34:35 > 0:34:38and then it'll finally start to sink in that, you know,
0:34:38 > 0:34:39this is taking off.
0:34:39 > 0:34:42- OK. You all right? So, this is for me, yeah?- Yes.- OK.
0:34:42 > 0:34:45OK, thank you very much. OK, I'll speak to you soon. OK, thanks a lot.
0:34:45 > 0:34:47Take care.
0:34:48 > 0:34:49This is quite a good supply.
0:34:49 > 0:34:53We've got a mix of pears, oranges, bananas, apples...
0:34:53 > 0:34:55So it's a whole mix, there. And I'm quite pleased.
0:34:55 > 0:34:59And obviously, this can now go on to benefit people who need it most.
0:34:59 > 0:35:01The supplier has also agreed
0:35:01 > 0:35:03to make these pick-ups a regular arrangement.
0:35:03 > 0:35:05This particular supplier's like,
0:35:05 > 0:35:09"Yeah, I've got loads of fruit and vegetables which I can give you on a regular basis."
0:35:09 > 0:35:12The key is to maintaining these relationships,
0:35:12 > 0:35:14not to let them down, if I've, you know,
0:35:14 > 0:35:16agreed a pick-up date, to go and pick it up.
0:35:16 > 0:35:20This time, Ali has also done his homework with regard to charities.
0:35:20 > 0:35:23He's delivering the food to a day centre which provides
0:35:23 > 0:35:26hot cooked meals and shelter for the homeless in Bedford.
0:35:27 > 0:35:30Today, I'm going to be delivering a decent amount of fruit
0:35:30 > 0:35:32to this organisation.
0:35:32 > 0:35:33And they're going to provide that
0:35:33 > 0:35:36to the vulnerable people who use their services.
0:35:36 > 0:35:39And that's the most satisfying part, you know,
0:35:39 > 0:35:41that's what it's all about.
0:35:42 > 0:35:45- Hi.- Hi.- It's Muhammad, from the Helping Hunger Foundation.
0:35:45 > 0:35:46All right, Ali?
0:35:46 > 0:35:48So, this has been kindly donated by suppliers.
0:35:48 > 0:35:50You've got bananas, pears, apples...
0:35:50 > 0:35:53If you look at that, that is perfectly fine in many respects.
0:35:53 > 0:35:56It's just visibly blemished.
0:35:56 > 0:35:58More than happy to accept that. These look great.
0:35:58 > 0:36:00- I mean, there's absolutely nothing wrong with those.- Yeah.
0:36:00 > 0:36:03And to think that this would normally be thrown away.
0:36:03 > 0:36:07Ali's plan now is to establish an ongoing relationship with the day centre.
0:36:07 > 0:36:08Please take a seat.
0:36:08 > 0:36:11If all goes well, it could become his first regular customer.
0:36:12 > 0:36:16You know, I'm trying to establish my name, my brand, my whole project,
0:36:16 > 0:36:20and I've had rejections, I've had, you know, maybes, ifs and buts.
0:36:20 > 0:36:22I was a maybe when you phoned me up.
0:36:22 > 0:36:24I said, "Yeah, we're really interested,
0:36:24 > 0:36:26"but we need to talk about things."
0:36:26 > 0:36:28Chief Executive Ryan's main concern
0:36:28 > 0:36:31is the freshness of the food that Ali is delivering.
0:36:31 > 0:36:34I'm sure you're aware of this, but I'll just run through it.
0:36:34 > 0:36:36We are a food provider.
0:36:36 > 0:36:38We actually cook food in house here
0:36:38 > 0:36:41that we then provide to the individuals that attend our service.
0:36:41 > 0:36:45So we need to ensure we know where our food comes from,
0:36:45 > 0:36:48because once we've received food, we're accepting it as good.
0:36:48 > 0:36:51What I'm trying to do, is I'm trying to pick up the food
0:36:51 > 0:36:53and deliver it straightaway.
0:36:53 > 0:36:57You know, I'm very happy to assist you establish yourself,
0:36:57 > 0:36:59because, you know, A, it's going to benefit us...
0:36:59 > 0:37:02But also, it's going to benefit other people.
0:37:02 > 0:37:06There are three prime things you need for survival,
0:37:06 > 0:37:07above all else.
0:37:07 > 0:37:09And that is food, water, and shelter.
0:37:09 > 0:37:11- Very nice to meet you. - Pleasure to meet you.
0:37:11 > 0:37:13- I look forward to working with you. - See you later.- Take care.
0:37:13 > 0:37:15What Ali is doing for us
0:37:15 > 0:37:18is going to enable us to help provide that food
0:37:18 > 0:37:20to people that otherwise probably wouldn't eat.
0:37:20 > 0:37:25I feel really excited, cos it's sort of my first organisation,
0:37:25 > 0:37:29if you like, that has put in...you know concrete plans to work with me.
0:37:29 > 0:37:32And, you know, all the hard work, all the background work,
0:37:32 > 0:37:34has paid off.
0:37:34 > 0:37:37The food that I've dropped off today is going to be literally served up
0:37:37 > 0:37:39to vulnerable people tomorrow morning.
0:37:39 > 0:37:42And it's nice to know that it's going to make a difference.
0:37:42 > 0:37:44It's inspiring.
0:37:44 > 0:37:45But that's what it takes.
0:37:45 > 0:37:49It takes individuals with guts to try and make a difference.
0:37:49 > 0:37:52And people like Ali are the start of, hopefully,
0:37:52 > 0:37:53something bigger and better.
0:37:53 > 0:37:56Ali is only at the start of his waste food adventure,
0:37:56 > 0:37:58but if he follows David and Robin's example,
0:37:58 > 0:37:59the sky's the limit.
0:38:01 > 0:38:04It's been six months now since the London charity
0:38:04 > 0:38:08first opened its doors, and the rate of expansion has been phenomenal.
0:38:08 > 0:38:10Hi, the Felix Project.
0:38:10 > 0:38:13Our volunteer numbers have gone up by...
0:38:13 > 0:38:15like, five times what they were.
0:38:15 > 0:38:18The supply is just insane now,
0:38:18 > 0:38:19the amount of food we're getting in.
0:38:19 > 0:38:22And we've just started to be able to deliver more charities as well.
0:38:22 > 0:38:24So it's really good.
0:38:24 > 0:38:27- Did you go to Westfield?- Yes. - Yeah, all good?- Get lots of stuff?
0:38:27 > 0:38:29When you see the volume of food,
0:38:29 > 0:38:32the cold room's going to be twice the size.
0:38:32 > 0:38:35You know, so that's coming tomorrow, new cold room.
0:38:35 > 0:38:37The whole of the warehouse is going to be moved around.
0:38:37 > 0:38:40We're going to have shelves up to accommodate
0:38:40 > 0:38:41the extra food that we're going to get.
0:38:41 > 0:38:43I don't talk about anything else
0:38:43 > 0:38:48because it is so overwhelming and exciting and interesting
0:38:48 > 0:38:50and exhausting.
0:38:51 > 0:38:55And today is a very important day, as the charity's founder,
0:38:55 > 0:38:58Justin Byam Shaw, is paying the team a special visit.
0:38:58 > 0:39:00Well, I'm just having a quick sweep up
0:39:00 > 0:39:04so it looks good for when Justin and Michael come.
0:39:04 > 0:39:08Justin set up the London charity in memory of his son Felix,
0:39:08 > 0:39:11who died of meningitis at the age of 14.
0:39:11 > 0:39:14I know that, from speaking to Justin,
0:39:14 > 0:39:17Felix was a really empathetic young man,
0:39:17 > 0:39:20and had a real issue with inequality
0:39:20 > 0:39:24and people not being able to feed themselves, and...
0:39:24 > 0:39:27Justin and his wife Jane wanted to set up this up
0:39:27 > 0:39:28as sort of his legacy.
0:39:28 > 0:39:31And, yeah, it's a pretty amazing thing to do.
0:39:32 > 0:39:35Today is an opportunity for Justin to meet the full team,
0:39:35 > 0:39:38and take stock of how far the charity's come.
0:39:38 > 0:39:40You've not actually met Justin before, have you?
0:39:40 > 0:39:42No. No, no, we kind of missed each other.
0:39:42 > 0:39:47I think we just want this place to be a success, and, you know,
0:39:47 > 0:39:51it's quite difficult to measure the success. Especially when...
0:39:51 > 0:39:53you know, we are here all the time.
0:39:53 > 0:39:56I'd love to know that he's happy with what we're doing,
0:39:56 > 0:39:59cos we are all working really, really hard,
0:39:59 > 0:40:03and, you know, it's such a good project.
0:40:03 > 0:40:04- Hi.- Hello.
0:40:04 > 0:40:06Who have you collected from today?
0:40:06 > 0:40:08Been to Marks & Spencer's, Waitrose,
0:40:08 > 0:40:10Costco, which is a regular daily...
0:40:10 > 0:40:12Sainsbury's in Chiswick.
0:40:12 > 0:40:15The fridge is pretty bare today, as of this point, which is good.
0:40:15 > 0:40:17Good. We managed to get everything out.
0:40:17 > 0:40:21Justin has been monitoring the London project right from the start,
0:40:21 > 0:40:23and now wants to let the team know what they've achieved.
0:40:24 > 0:40:27Great to meet you. What a change from last week, even.
0:40:27 > 0:40:30What's been achieved in the last six months, I think, is fantastic.
0:40:30 > 0:40:32So I'm going to give you some numbers about where we are.
0:40:32 > 0:40:34In March, we had no volunteers,
0:40:34 > 0:40:37one person, Anne, one van,
0:40:37 > 0:40:41and she did 18 collections from three suppliers.
0:40:41 > 0:40:44So scroll forward six months to October,
0:40:44 > 0:40:46and we have 114 volunteers,
0:40:46 > 0:40:51there was 127 collections we did in October, from 17 stores.
0:40:51 > 0:40:55Already this week, we've got five new suppliers,
0:40:55 > 0:40:57so that 17 goes up to 22.
0:40:57 > 0:40:59We're about to hit 40 charities.
0:40:59 > 0:41:01We just had four in March.
0:41:01 > 0:41:04Anne tells me that this equates to 2,000 people
0:41:04 > 0:41:05that we're feeding every week.
0:41:05 > 0:41:07And my guess is
0:41:07 > 0:41:11that we'll be at three times that in six months' time.
0:41:11 > 0:41:15It's an extraordinary first chapter for a new charity,
0:41:15 > 0:41:18and a tribute to the sheer hard work of everyone involved.
0:41:18 > 0:41:20Sometimes I think, when you're here,
0:41:20 > 0:41:24and you're just stuck in the sort of craziness of it all,
0:41:24 > 0:41:27it's really hard to take a step back and realise what you're doing.
0:41:27 > 0:41:29And when I go home, sometimes, I think,
0:41:29 > 0:41:31"Oh, actually, what we're doing is pretty amazing."
0:41:31 > 0:41:35I'm really proud to work for such a good organisation,
0:41:35 > 0:41:38and it's every bit as good and fun
0:41:38 > 0:41:41and worthwhile as I knew it would be.
0:41:41 > 0:41:44We've now got a database of hundreds of volunteers
0:41:44 > 0:41:45that want to come in and help.
0:41:45 > 0:41:47We've got a database of charities,
0:41:47 > 0:41:50and now, it's just a case of all systems go. It is really nice,
0:41:50 > 0:41:51it's a really amazing feeling.
0:41:51 > 0:41:56In six months, this London charity has grown from a team of one...
0:41:56 > 0:41:58Good afternoon, Felix Project!
0:41:58 > 0:42:00..to a team of 117.
0:42:00 > 0:42:02So, yeah, we're absolutely at a full rota this week.
0:42:02 > 0:42:05Between them, they've picked up 50 to 60 tonnes of food...
0:42:05 > 0:42:07Oh, my goodness me.
0:42:07 > 0:42:08That's rather a lot, isn't it?
0:42:08 > 0:42:11..delivered it to almost 40 charities...
0:42:11 > 0:42:14- Fantastic work.- Thank you! - Brilliant.- See you.- Yeah.
0:42:14 > 0:42:17..and helped to feed 2,000 people every week.
0:42:17 > 0:42:18It's life-saving for me.
0:42:18 > 0:42:21If it wasn't for this place, I don't know how I could manage.
0:42:21 > 0:42:23It's amazing, what you can do with that food,
0:42:23 > 0:42:25and it's a shame to throw it away.
0:42:25 > 0:42:28David and Robin hope that the model will be copied nationwide...
0:42:30 > 0:42:33I'd love to see our model embedded
0:42:33 > 0:42:36in the whole food process across the country.
0:42:36 > 0:42:38..and change the way we produce,
0:42:38 > 0:42:43sell, buy, eat and dispose of fresh food.
0:42:43 > 0:42:48It's a sin to waste food when people are in need.
0:42:48 > 0:42:51When the penny drops and people see that something can be done
0:42:51 > 0:42:52by bringing those two things together,
0:42:52 > 0:42:55by collecting the food, giving it to people in need,
0:42:55 > 0:42:59those are two things which any decent society,
0:42:59 > 0:43:01any decent community, will want to do.