Surplus to Purpose food initiative pioneered at King's

Today we have been tackling the issue of food waste head on, with all meals (including those offered in the tuck shop and in the Dulverton cafe) being cooked from food which is surplus to purpose.

The community enterprise Surplus To Purpose aims to intercept surplus food which is destined for waste.  So today we enjoyed the same high quality meals as usual, with the only difference being that the ingredients were surplus produce, saved from being sent to landfill.

We also welcomed the England World Cup, Commonwealth and Olympic Women's Rugby Champion, Heather Fisher, into the kitchens to help with the food preparation.  She is an Ambassador for Surplus to Purpose and was keen to learn some new cooking skills from our Chef.

King's are proud to be the first school to pioneer this new initiative and we all enjoyed a healthy, delicious lunch with a conscience - saving 335kg of food from going to landfill.  However, the partnership between Surplus to Purpose and the School is intended not only to reduce the levels of food waste going to landfill, but also to educate our students and staff as to exactly what can be done to eliminate it.

Headmaster David Morton, commented 

'King’s has an impressive reputation for one of the country’s oldest and most prestigious schools, however we also work very hard to prepare today’s pupils for the fast-changing world outside the school gates. 

We are always looking for opportunities within the School to improve our environmental footprint, be innovative and brave  From eliminating single use plastic, to planting more trees, to using electricity from sustainable sources and now to pioneering the Surplus to Purpose initiative to reduce food waste - all these small actions can add up to make a big impact.’

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