Community dining charity FoodCycle has scooped two national UK charity sector awards, while marking its 15th year turning surplus food into free meals for those in need.

Among the first cohort of tenants to move into the Food Exchange in April 2019, FoodCycle occupies unit 2.16. From here its head office team co-ordinates projects helping tackle food waste, food poverty and loneliness, through food and conversation.

Currently on track to have launched 100 community meal projects across England and Wales - including 30 in London - by the end of 2024, the charity has also surpassed the landmark of serving 3.5 million meals since launching in 2009. So far this year FoodCycle volunteers have served more than 130,000 free meals and saved almost 240 tonnes of food from going to landfill.

The work of staff and thousands of volunteers was recognised with two UK charity sector trophies in September, their official 15th anniversary month. FoodCycle was named both 'Medium Size Charity of the Year' at the Third Sector awards, and ‘Charity of the Year - with an income of £1 million – £10 million’ by the Charity Times.

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FoodCycle CEO Sophie Tebbets said: “These awards are testament to the incredible dedication and hard work of our team, our volunteers, and the support from our amazing partners and donors. We saw a 57% increase in guests using our services last year and meeting those increasing demands has only been possible with the amazing people and organisations who support us. A huge thank you to everyone who has played a part.”

Among those partners, Mission Kitchen hosts FoodCycle’s corporate Food Invention Challenges at the Food Exchange’s professional kitchens. This initiative gives businesses the chance to create delicious meals using surplus food, in a Ready, Steady Cook style activity promoting teamwork, creativity and sustainability. The Food Exchange was also the venue for FoodCycle’s 15th anniversary celebrations – among them a celebration day for staff and volunteers from across London & the South East and a ‘FoodCycle 15’ cupcake fundraiser (pictured above), giving fellow tenants an opportunity to donate. Mission Kitchen also contributed a prize to support FoodCycle’s World Food Day raffle in October – with winners drawn on November 4th.

Sophie, who herself hosted a ‘FoodCycle 15’ live cook-along fundraiser on Instagram, said: “FoodCycle is all about food and connection, and our success thrives in a building that fosters a vibrant community within our sector. Being surrounded by likeminded professionals in the Food Exchange encourages collaboration, sparks creativity, and allows us to tap into a rich network of expertise.” Sophie added: “Congratulations to all at New Covent Garden Market on your 50th anniversary milestone and your much deserved recognition at the FPC Fresh Awards.”

Also among those helping celebrate was Great British Bake Off star Steven Carter-Bailey, who created a 15th birthday ‘showstopper’ style cake in the shape of a box of surplus vegetables. He even visited a FoodCycle project in Luton for a volunteering shift, and to deliver the cake (pictured), as part of his role as Food Expert one of the charity’s corporate partners, kitchenware brand ProCook. Steven also shared a cake recipe, below, which can be made using surplus vegetables.

Steven Carter-Bailey’s vegetable cake recipe

FOR THE CAKE

250g self-raising flour

1 tsp baking powder

½ tsp salt 2 tsp ground cinnamon

½ tsp mixed spice Grating of fresh nutmeg

200g light brown sugar

200g dark brown sugar

300g grated vegetables – try carrot, sweet potato, beets or courgette (If using beetroot swap the spices for 2 tbsp cocoa, 1/2 tsp apple cider vinegar and 1/2 tsp bicarbonate of soda)

300ml vegetable oil 1tsp vanilla extract 4 large eggs

FOR THE FROSTING

250g unsalted butter (room temp)

250g icing sugar 200g full fat cream cheese

1 tsp vanilla extract

1) Preheat your oven to 175°c fan then grease and line two 8” cake tins.

2) In two separate bowls combine the dry and wet ingredients. If you are using courgettes, you may need to wrap them in a clean towel and squeeze out any excess moisture.

3) Combine the wet and dry ingredients together and stir thoroughly. Divide the mix evenly between the two tins and bake for 30-35 minutes until golden brown. Remove from the oven once baked and cool in their tins for 10 minutes before transferring to a wire rack.

4) For the frosting, cream the butter and icing sugar together, until pale and fluffy. Gently whip in the cream cheese and vanilla. Refrigerate until needed.

5) Stack your cooled caked with half of the frosting, and spread the rest on the top. Serve and enjoy.

TOP TIP - This recipe makes an 8-inch, two layered cake (20 slices) but you could also turn it in to a tray bake (20 squares) or cupcakes (20) and of course, just scale up for more people! If you’re short of time, you can skip the frosting!