At Curd & Cure we have been increasingly aware of the problem of food waste and have seen the impact within our industry, particularly in the last year. As part of our fight, we have rescued ingredients that would otherwise be wasted, to create a new product. We are launching our Broccoli & Stilton Soup made with Kentish potatoes as part of our new own-brand range, called The Rescue Range.
The issue:
The impact of food waste is huge. Globally, one third of all food produced for human consumption is wasted from farm to fork. It has been found that fighting food waste is the number one solution to fighting the climate crisis not only fighting environmental impacts, but also social impacts improving access to healthy food to reduce food insecurity.
At Curd & Cure we work closely with local producers of artisan products, sharing their passion for ingredients and often time-consuming methods to produce products of the finest quality. When food is thrown away, all the resources that went into the making are also wasted.
Over this last year we have witnessed first-hand the impact of the pandemic on the food industry. At all points of the supply chain, food is being wasted due to the uncertainty and ever-changing circumstances of the pandemic. Wholesale and foodservice are at a critical tipping point. We have seen the loss of business within the hospitality sector with curfews, closures and lockdowns. After wholesalers and the foodservice sector bought in thousands of Christmas puddings before the closure of pubs over the Christmas period. More recently, the closure of schools in January was also announced with little warning, and amid chaos in Kent with the closure of the French border and uncertainty of the new Brexit rules. Not all wholesalers will survive this without sector-specific support.
The Rescue Range:
At Curd & Cure, we wanted to join in the fight against food waste and see what we could do to rescue food products which would otherwise be wasted. After learning about 240kg of Long Clawson Stilton which was destined to go to waste due to being at the end of its shelf life, we thought up The Rescue Range – it was #TooGoodToWaste!
We have collaborated with The Speedy Kitchen to rescue the stilton into a Broccoli & Stilton soup, also utilising the broccoli stem and leaves to ensure reduced waste even further. We have also worked with Provenance Potatoes to rescue Kentish potatoes from a surplus which has arisen due to the rejections in appearance including size and imperfections. These potatoes are usually sent for animal feed, however rescuing them for human consumption not only reduces the carbon footprint but also increases access to healthy food.
Our soup is also in support of the Sustainable Development Goal 12.3: Inspiring ambition and mobilising action to reduce food loss and waste globally and we are delighted that the launch of our new range coincides with Food Waste Action Week.
The Rescue Range is available to order now, for delivery from Tuesday 2nd March 2021. For further information or to place your order, please call us on 01580 212949 or email orders@curdandcure.co.uk
