https://www.wasteknot.org.uk/news daily 0.75 2024-02-05 https://www.wasteknot.org.uk/news/new-desserts-3fw5y monthly 0.5 2021-03-08 https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1615215180023-UC2Q1Z2OIGABDEKTJIO5/dave-hoefler-Envk7kTMWTQ-unsplash.jpg News - When the mind slows down, something else comes through https://www.wasteknot.org.uk/news/dish-of-the-month-hcp47 monthly 0.5 2020-07-23 https://www.wasteknot.org.uk/news/when-life-gives-you-apples monthly 0.5 2021-03-08 https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1615215003478-DHS2C1VZJ5W4ZYDIR3GB/fullcrumb.jpg News - When life gives you apples… https://www.wasteknot.org.uk/news/waste-knot-people-seasonal-full-flavoured-day-courses monthly 0.5 2024-02-05 https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/bfc4f2f2-a039-4a08-a3fa-fff3f826f444/Waste+Knot+People+Day+Menu+flyer+rgb+AW_menu.jpg News - Waste Knot People: seasonal, full-flavoured day courses - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/40487560-9edb-4c24-8f4e-7a8a2d676c82/Waste+Knot+stat+4+out+of+5+reported+increased+stress.jpg News - Waste Knot People: seasonal, full-flavoured day courses - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/b418b984-5bb9-4ec2-a937-8e52778a8ca6/Waste+Knot+People+-+beetable.jpg News - Waste Knot People: seasonal, full-flavoured day courses https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/5789043e-1000-47b9-a08e-b8bf168ae360/Waste+Knot+people+activity+icons+RGB+set.png News - Waste Knot People: seasonal, full-flavoured day courses - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.wasteknot.org.uk/mission daily 1.0 2024-04-02 https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591872219164-Y3708WIQNMTDFP1OZ59H/EW4A9241.jpg https://www.wasteknot.org.uk/contact daily 0.75 2020-10-13 https://www.wasteknot.org.uk/blog daily 0.75 2021-03-08 https://www.wasteknot.org.uk/work-with-us daily 0.75 2021-01-06 https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591105456799-NNXN5RGTAPPSPAO2J55A/IMG_8940.jpg Work with Us - Farmers We believe farmers are the unsung heroes of the food world, albeit without capes (in public) and the produce they grow keeps us and the world ticking-over. Surplus produce is no less valuable or worthwhile than its Class 1 counterpart, which is why we work closely with farmers and growers to work out a fair price for their fruit and veg. We work with those who love our land as much as we do and who put the ultimate amount of effort into restoring their soil and encouraging biodiversity on their green and pleasant land. If you’re a farmer who’d like to work with us, please get in touch. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1588258118096-HV16X1E0FPH3SH5VQC15/EW4A0433.jpg Work with Us - Caterers & Restaurants Whether it be a restaurant, a community cafe, a school, an office or a pub, all the chefs we work with have the same ethos at heart; to source the produce that they cook with sustainably. An inherent drive to work with nature, to close the gap between grower and consumer and to ultimately do the right thing by the environment and the planet all lead our chefs to engage with us and the wider agricultural industry. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591106120302-FUXG0LVOZ88OY6FJ5759/Leigh%2BFarmer%2BPhotography-46.jpg Work with Us - Charities Around half of our rescued fruit and veg goes to charities that are working to alleviate food poverty. Over 8 million people in the UK struggle to afford to eat* That’s shocking in its own right, but even more damning when so much healthy, tasty food fails to make it anywhere near a kitchen. So we help FareShare to supply more than 10,000 charities and community groups across the UK. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591106266064-4HFTVLQKJ5QUFESEE8II/blueberry%2Bkid%2Bpic.jpg Work with Us - Education We also believe in getting young people engaged with nature, making sustainability part of the curriculum and teaching them how good food means good health, alongside making them aware what a precious commodity our food is and how we need to give the utmost respect to those who grow it. https://www.wasteknot.org.uk/about daily 0.75 2020-07-24 https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591106446852-0MFZJVE7HBQU49DTQ5RP/Jess+Latchford+Waste+Knot.jpg About - This little veggie went to market At Waste Knot we looked at the traditional way fo getting fresh food from farm to kitchen - and gave it a little tweak. Our method works alongside the conventional way of doing things, but gives growers a new market for their surplus while giving chefs the challenge and reward of making great food from seasonal ingredients. This way everybody wins from farmers to caterers - as well as our precious and fragile environment. Waste Knot creates a market for farmers to supply all misshapen and surplus vegetables to wholesalers, caterers including Sodexo and Compass as well as restaurants such as Church Road and Parlour and members’ clubs such as Allbright. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1588254540032-TVMULZAM00M6IFZXT9QO/Jess+%26+Pete+Jan+2020+%2312.jpg About - Beauty is not just skin deep So it makes no sense to bin tonnes of tasty, healthy food just for being a funny shape. This squandering of nature’s bounty was driving us loopy. So Waste Knot came about as a way of getting surplus veg out of farmers’ fields and into chefs’ kitchen. We aim to turn perceptions on their head and challenge the archaic processes that have been the norm for years and years. Working initially with farmers and caterers we’d known for years, we found the passion for doing something about the colossal problem was widely shared. Anyone who works in food knows that sustainability is no longer simply a buzzword. The stakes are high and everyone from individuals to corporations needs to take responsibility for looking after our planet, our bodies and our minds. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591106552071-DUH5I0SWN2SHPKOOG5H7/FerryFast+Farmers+Waste+Knot.JPG About - “Waste Knot is a straightforward, yet extraordinary idea that is pioneering in the fight against food waste. Working with Jess has given us more confidence in growing produce, enhanced our land management, helped to secure jobs and by using second-hand packaging helped to reduce our carbon footprint.” Peter Osborne, Managing Director, Ferry Fast https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591106704542-JGN0H6SR6H53CA6BEMWS/Jess%2BLatchford.jpg About - Jess Latchford, Founder Jess has been involved in the fresh produce industry for over 12 years with roles at farm wholesalers Secretts Direct and as founder fresh produce marketing company Fresh Engage. She certainly knows her onions when it comes to the joys and challenges of farming, having been the matchmaker between those growing glorious produce and those working their magic on it in the hospitality industry.
 Jess is an experienced speaker at industry events including Food & Drink Expo, London Produce Day and Women in the Food Industry. She has contributed to a DEFRA panel and written for Fresh Produce Journal. Jess isn’t happier than when knee-deep in mud in a cauliflower field or scaling the dizzy heights of plum trees! https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1588253666384-L9IVZNNL778Y0EZISSM8/Waste+Knot+potatoes+%2323.jpg About - Around 7% of what’s grown in the UK never makes it to the plate A WRAP report released in July 2019 states that ‘the total amount of food surplus and waste is 3.6 million tonnes per annum, or 7.2% of all food harvested. If this wasted and surplus food had been sold at market values, it would have had a value of £1.2 billion.’ Heartbreakingly, it is common practice for this produce to have various fates: ploughed back into the ground, sent to landfill, burnt, sent to anaerobic-digestion or used for animal feed. Nobody wins in these circumstances. Most of it is down to a mismatch between the precise quantities that the market demands and the variable amounts that nature supplies. A buyer may want precisely 500 kilos of carrots every week but the weather can have different ideas. To allow for this, farmers have to grow way more than they’ll actually need. About 3 million tonnes more. If that’s not crazy enough, our fetish for aesthetically ‘perfect’ veg adds to the problem. https://www.wasteknot.org.uk/services-1 daily 0.75 2020-06-09 https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591015784482-QKFSS23V2B7V0QP9YV99/Waste%2BKnot-%2Billustrations09.jpg How it Works - Deliver Waste Knot’s rescued surplus is delivered by the wholesaler along with the regular order. No extra food miles. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591014748928-OOYYCESGUJGOUEIJ1LUG/Waste%2BKnot-%2Billustrations06.jpg How it Works - Grow Farmer grows to fulfil contracts, building in a surplus to ensure order volumes can be met. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591014956571-OVGOSWPR1SXMS4ENBGNG/Waste%2BKnot-%2Billustrations02.jpg How it Works - Order Chef orders fruit and veg for next day delivery. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591015332035-V2V4N4PZIEZUNWC0BQYI/Waste%2BKnot%2BOrder.jpg How it Works - Order Waste Knot tells chef what’s going to be harvest next week; chef orders as a supplement to their regular delivery. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591015881099-AST4S2I7TZPVDGYWF21I/Waste%2BKnot-%2Billustrations08.jpg How it Works - Cook Chef adapts menus to incorporate rescued surplus, reconnecting with nature’s seasonal cycles and discovering new ingredients. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591015489009-WT7EY3WWB6K8AE19L3XN/Waste%2BKnot%2BHarvest.jpg How it Works - Harvest Farmer harvests in response to condition and yield of crops, weather conditions and to fulfil Waste Knot orders. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591015393951-5I58ZSW5K7O3WU1F54ZF/Waste%2BKnot-%2Billustrations11.jpg How it Works - Cook Chef cooks pre-planned meals. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591014773782-PE50DRMZ2D628L7XSYTY/Waste%2BKnot-%2Billustrations04.jpg How it Works - Harvest Farmer harvests crop and discards surplus and imperfect produce, or harvests only what’s needed and ploughs the rest back in. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591015200134-JB6PLQUA5WC7EYJ0HA9F/Waste%2BKnot-%2Billustrations05.jpg How it Works - Grow Farmer tries new crops and techniques to develop additional revenue streams adapting to nature’s variability and boosting biodiversity. https://images.squarespace-cdn.com/content/v1/5e3c3544b3babc1ea6f32bc8/1591016045169-QL4LNOPKIILNZCVA9G4T/Waste%2BKnot-%2Billustrations14.jpg How it Works - Everybody wins - from farmers to caterers - as well as our precious and fragile environment. https://www.wasteknot.org.uk/fare-share-full-year-impact-report-2020 daily 0.75 2021-02-05 https://www.wasteknot.org.uk/404 daily 0.75 2024-04-03