Donations come in many forms
Thanks to our suppliers, volunteers, and community partners, FoodCycle is a low-cost model with a big impact.
However we do have some core costs and are reliant on your generosity to help us run.
2016 was quite a year in many ways and here at FoodCycle, we opened 9 new projects, served over 37,000 community meals, saved 59 tonnes of food from going to waste and welcomed 1,800 new volunteers to the FoodCycle gang. This morning we hosted a special breakfast event at The Food Chain (home of FoodCycle LSE) and launched… Read more
Pompey Preserves is an initiative started up by FoodCycle Portsmouth as a way to make sure every last bit of donated food was put to some good use, whilst providing a new fundraising opportunity for the Hub. Read this guest post by the Portsmouth team about how this fantastic initiative came about, and the impact… Read more
As FoodCyclers, food fanatics and fans of the open air, both Sarah and Clare at FoodCycle HQ have been keen to go gleaning for a long time. Thousands of tonnes of fruit and vegetables are rejected every year because they do not meet supermarkets’ strict cosmetic criteria. Gleaning is a way of saving this food… Read more
In this guest post, Tess Timothy, one half of FoodCycle’s dynamic fundraising duo, reflects on the lessons she has learnt from masterminding the charity’s 2016 gala dinner. Tess gives some pearls of wisdom for the budding events organiser, and gives some key insights into what its like to put on a high profile event. I’m… Read more