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FoodCycle Food Invention challenges at Food Exchange

FoodCycle Food Invention challenges at Food Exchange

FoodCycle is running a series of Food Invention Challenges at the Food Exchange, providing a bespoke corporate volunteering opportunity for groups of up to 12 from local businesses to come together in a fun, competitive way to give something back to the local community.  

At the fun and interactive sessions, teams are challenged to work together and use their culinary creativity to produce 30 three-course meals from surplus food that would otherwise go to waste. Replicating the model of many FoodCycle Projects up and down the country, the resulting meals are donated to members of the local community (in this case, people staying in nearby supported housing projects, including St Mungo’s Bondway in Vauxhall and Evolve Housing in Stockwell Gardens). 

Ticking the boxes for a contemporary, socially-conscious take on the classic corporate team building events and office get-togethers, FoodCycle's Food Invention Challenges are a great way for businesses to give back beyond simply donating to charity. From the finance sector to local food companies, lots of businesses have taken part since they launched last year. 

Martha from Rude Health, one of the businesses that has already taken up the challenge, said: "We can't recommend the Food Invention Challenge enough. If you're a company looking for a meaningful way to give back, and bond as a team, then look no further. You'll leave feeling accomplished and full of innovative ideas to use up fruit and veg that would have otherwise gone to waste."

The challenges take place at Mission Kitchen's Development Kitchen at The Food Exchange, making it extremely convenient for any businesses located in the building or close by. Each event takes 3.5 hours and can run on a Tuesday, Wednesday and Friday, at a cost of £1,800. As a charity, FoodCycle relies on continued funding, in order to provide its essential services across the country, so this price includes event costs and staff time, plus a donation to support FoodCycle’s work.

To get involved - contact Athene:

Tommy Leighton
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