In a kitchen next to Edinburgh’s Granton Harbour, a group of chefs are hard at work, turning surplus food into healthy meals for those who need them in the community.
Empty Kitchens Full Hearts, set up by chefs and hospitality workers in the pandemic, sends its meals to people’s homes, collection points and after-school clubs.
Its mission to fight food waste could be supercharged by a £55,000 Community Fridge Fund being launched in Scotland by Zero Waste Scotland, which is aiming to find new ways to stop food being thrown away and reduce carbon emissions.
“Our goal is to make use of food that would otherwise go to waste to help people who are hungry,” said Emily Gifford, fundraising manager at Empty Kitchens Full Hearts.
“We use food as a starting point to provide more all-encompassing support. We make initial contact by providing healthy and delicious meals, then our team works to understand more about the other challenges people might be facing and either support them directly or help them access other services.”
Food waste makes up a disproportionate amount of Scotland’s household waste carbon footprint, accounting for 30% despite making up only 18% of household waste by weight.