Cookery courses + FoodCycle = oh, c’mon, keep up…

So you’re all dying to know: what’s this great idea of Zeb’s to get food recycling, unemployed volunteers and communities to work in unison with cookery schools, right? No? Perhaps you’ve not read yesterday’s article, then…Cookery courses could incorporate FoodCycle…okay?

Good, I’m glad we’ve got that cleared up. I’ve had a good night’s sleep, feel refreshed enough to tackle two ideas in two days (yes, I’ve had another one) and moreover, scribble the thoughts down in black and white and share them with you, my avid audience.

First of all, we need to understand a little bit more about what exactly FoodCycle does that makes them the perfect candidate for this opportunity. The exposure and link with their community that a cookery school would get, in my opinion, far outstrips any aspirations of ‘brand recognition’ they could hope to achieve for offering quality cooking classes. But in that respect, not having a bridge to their market in any tangible sense, I’m not sure if they’d agree. But here goes.

Salvaging edible food

Did you know that every year, 400,000 tons of food that is fit for consumption is discarded by food retailers?

UK food deprivation

Of its sixty-million plus population, 4,000,000 – almost 7% – are affected by food poverty in this country. For a ‘civilised society’, that’s plain ridiculous.

Voluntary work for the unemployed

There are two and a half million people in this country without a job, 40% of whom are between the ages of 16-25 – that’s a million young adults out of work! It’s alright saying ‘get a job’, but where is their experience – the all important factor employers look for – going to come from?

Kelvin Cheung, who turned 29 earlier this month, was the visionary beyond bringing all three of those aspects together to help individuals suffering from food poverty, bring communities together by sourcing free kitchen space and giving young adults experience of working as a team and with a defined goal that they would otherwise not be afforded by getting them involved and turning this waste food into essential, nutritional meals for the needy.  Simple, effective but someone had to ahve the balls to actually do it.  Kelvin was the one who grew them.

Now, my secondary thought is that, announced on here earlier this week, is the upcoming cookery course of the year award. Can you see where I’m going with this secondary idea?

If not, c’mon – keep up! Okay, perhaps it’s still a bit vague. I’ll give you a clue before tomorrow’s article: FoodCycle + Cookery Courses = ???

I said a clue – I’m not going to give you the answer like that, am I? See you tomorrow.

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