We get great surplus food to good causes
Use our food donation platform to donate or access great surplus food, support your local community, reduce food waste and help the environment
Quickly and safely donate your surplus food to nearby charities using our online platform.
Charities and Community Groups
Sign up to our platform to access free donations of surplus food available near you.
Keen to help get great surplus food to good causes? There’s lots of ways you can get involved!
Total food saved
Equivalent meals provided
CO2 emissions saved
Data from 2014 – 2019. We use WRAP’s figure of the potential saving in emissions generated by using food that would otherwise go to waste versus the production of additional food. This does not take into account CO2 emissions generated if a vehicle used to deliver/collect the food donation.
You can help in many ways
If you are able to donate to our cause
If you work for/are a business that has surplus food to donate
If you are a charity that needs / redistributes food
If you can collect & deliver food or spread the word
If you have a vehicle and can help to transport food
Tom is an eco-chef, activist, food writer and co-owner of award winning restaurant Poco Tapas Bar. Tom prioritises people and the environment within his work and believes in a fair global food system where our actions benefit the environment. During his formative years Tom worked with Hugh Fearnley-Whittingstall at River Cottage and on the River Cottage TV series. He is a Guardian columnist and writes for Vegetarian Living, Foodism and Jellied Eel magazines. Tom is also an ambassador for the Fairtrade Foundation and the Soil Association.
Jeremy is founder of Asian cookery school the School of Wok. He regularly appears on Channel 4’s Sunday Brunch and other TV food programmes. He is the author of two cookbooks – Chinese Unchopped and Hong Kong Diner – and recently launched a range of make at home Chinese food kits in major UK supermarkets. His Wok for 1000 initiative, a large scale corporate cookery class that produces 1,000 meals for charity, aims to raise awareness about the issue of food poverty. All profits from the event are donated to Plan Zheroes.
Jareth is head chef at The Roebuck, an award winning pub based in south London which creates seasonally changing menus that are locally sourced and focused on sustainability. Working with the Sustainable Restaurant Association and the World Wide Fund for Nature, each month they create a One Planet Plate – a dish which highlights sustainable properties and the work of their suppliers. The Roebuck is part of Parched, an independent hospitality company focused on sustainable sourcing, community engagement and personal investment in employees.