This month, Suzanne Zudiker, FEBA’s Head of Fundraising & Strategic Partnerships, travelled to England to connect with key partners and explore innovative approaches to tackling food insecurity and food waste.
A Morning at The Abbey Centre
Suzanne began her visit with Tom Beardmore, Senior Trusts and Grants Manager at FareShare UK. Together, they visited The Abbey Centre, a vibrant community hub in London that offers a variety of social services, including after-school clubs, fitness programmes, support groups, arts and therapy sessions, and employability workshops.
A key initiative at The Abbey Centre is the Community Pantry, which provides local residents with access to affordable food and essential items. For just £5 per week, members can select a variety of food items, including fresh produce and household necessities, ensuring a sustainable solution to help families in need. FareShare plays a crucial role in supplying food to support these initiatives.
The Centre also operates The Wash House Café, a welcoming space where community members can gather for breakfast, hot meals, and beverages on weekdays. The café generates additional revenue for the Centre while serving nutritious food, including traditional English breakfasts and takeaway meals. Additionally, the Centre runs a Hot Meals Service for homeless individuals, providing essential support in a warm and friendly environment.
An Evening at Tesco’s Uniting Against Food Waste Dinner
Later in the evening, Suzanne attended Tesco’s Uniting Against Food Waste Dinner at Tesco House, Heart Building in Welwyn Garden City. She was joined by several FEBA members, including Iseult Ward (Co-Founder & CEO of FoodCloud), Chris Hill (Director of Operations at FoodCloud), and Kris Gibbon-Walsh (CEO of FareShare).
The event brought together Tesco representatives and other key stakeholders dedicated to food waste prevention. Discussions focused on overcoming challenges and sharing innovative solutions to reduce food waste. Tesco reaffirmed its ambitious goal of halving food waste by 2025, aligning with FEBA’s mission. To reinforce this commitment, Tesco’s in-house chefs prepared a meal using commonly wasted foods, such as lamb and bananas, transforming them into a delicious and sustainable dining experience.
Suzanne also had the opportunity to connect with Wojciech Sokol, who oversees food loss and waste initiatives in the Czech Republic, Hungary, Slovakia, and Poland, further strengthening international collaboration on this critical issue.
