FOOD & DRINK
BITING BACK BETTER Bristol chef SHANE JORDAN is passionate about creating brilliant meals from surplus food – and yes, that includes fruit and vegetable peelings...
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hane first made his name on the Bristol food scene with his veggie cooking at Harbourside Market. Increasingly passionate about using surplus food, he’s since written a book, Food Waste Philosophy, which aims to transform the way we think about food, encouraging us to be more conscious of waste, sustainability, the environment, and the role of education. Shane has also joined forces with the Bristol Bites Back Better campaign, which aims to help build a better, more sustainable food system for the city.
What inspired you to be become a foodwaste chef?
Volunteering for Bristol charity FoodCycle, was a key moment for me. Without that experience I would have continued cooking in the same way, which I can now see was wasteful. FoodCycle uses volunteers to create a ordable community meals from surplus food and ingredients at aston Community Centre. I was invited by a friend to have a community meal there. All the cooks were volunteers and students and chose to use their free time to create delicious meals from surplus food.