Kappacasein Dairy is a small artisan cheesemaker in Bermondsey, producing various types of cheese using unpasteurised cow’s milk from the Commonwork Organic Farms in Kent. The 1000 litres of whey the dairy also produces each week was previously being used for energy generation, but owner and chief cheesemaker Bill Oglethorpe was keen to send it to feed pigs instead.
Clean Bean is a manufacturer of organic tofu just off Brick Lane. Before Clean Bean became involved with FoodSave, its soy pulp or okara (a by-product of tofu production) was previously being sent to landfi ll – apart from a brief period in 2013 when it was used to feed pigs at Stepney City Farm, as part of The Pig Idea campaign.
Located within Liverpool Street Station, Moshi Moshi sushi restaurant is no stranger to sustainability. It was the first restaurant in the UK to take bluefin tuna off its menus in 1998 and was one of the first five to attain Marine Stewardship Accreditation. FoodSave was a great opportunity to boost Moshi Moshi’s already impressive sustainability credentials. They were able to save 1.2 tonnes, £14,837, in annual food waste thanks to FoodSave.