Sonia is a member of staff at Sutton Community Farm, London's only community-owned fruit and veg farm. The farm grows over 40 types of fruit and veg in harmony with nature, building healthy soils, welcoming wildlife and never using chemicals to grow food. Over 70 weekly volunteers come to the farm to get involved in all areas of farm activities. The farm runs an online farm shop and delivers fresh seasonal food to people's homes and pick-up points across south London and Surrey. Sonia has been working at the farm since 2017 and has a background in food growing, education, and working for organisations that transform food waste into a community resource. Before working for Sutton Community Farm, Sonia was involved with FoodCycle, People's Kitchen, and a House of Hospitality for Refugees and Asylum Seekers, where she and others would whizz up tasty community meals from food diverted from landfill. Website: www.suttoncommunityfarm.org.uk Facebook: https://en-gb.facebook.com/suttonfarm/ Instagram: https://www.instagram.com/SuttonCommunityFarm/

Stacey Williams is Head of Business Development at world first anti-food waste app, Gander. A seasoned retailer who previously worked for Marks & Spencer and Morrisons developing, leading and supporting diverse teams at divisional, regional and store level, Stacey is experienced in planning and executing change programmes and has implemented multiple innovative solutions to optimise performance and drive-up business efficiency. He has been with Gander since February 2022. The world first anti food waste mobile app allows retailers to display reduced to clear (often yellow-stickered) food and drink, to consumers in real time. The tech, which integrates seamlessly with retailers’ point of sale systems, displays reduced products on the app in front of a huge audience, essentially allowing retailers to increase revenue and footfall whilst helping to reduce food waste.

Aria Beheshtaein is founder of B’liev, a new plant-based, protein shake available in three unusual, but utterly delicious flavours: Blueberry Muffin, Cookies & Cream and Chocolate Brownie. Packed with protein and fibre, and fortified with vitamins and minerals, B’liev delivers much more than hydration and great taste, and encourages us all to believe that anything is possible, we just have to believe in ourselves. Web: https://bliev.com/ Facebook: https://www.facebook.com/BlievOfficial/ Instagram: https://www.instagram.com/blievofficial/ TikTok: https://www.tiktok.com/@blievofficial LinkedIn: https://www.linkedin.com/company/bliev/about/ Twitter: https://twitter.com/blievofficial

Hey my name is Robert Straw and in March this year I founded Action Against Food Poverty, which is a Saturday morning walk in London supporting not only our homeless friends with food and supplies but others such as students, single parents, unemployed and many other social groups that finding it hard to access decent food and other necessities of life. We use food as a catalyst for conversation as emotional contact and support is just as important as the food we serve to our friends. After spending time talking to them we want to come away with our friends feeling in a much better place mentally before Action Against Food Poverty arrived. Thank you so much for checking out the podcast, if you would like more information, join a walk or make a donation to Action Against Food Poverty here are the details email aafp19@aol.com www.crowdfunder.co.uk/action-against-food-poverty mobile 07961 027852.

Suzy Holding & Lisa Harmer of Best Before Cafe and Food Rescue Hub in North Hertfordshire. Both our nonprofit organisations rescue surplus food to ensure no good food goes to waste. Best Before Cafe, run entirely by volunteers, works out of one shop and serves the community in Letchworth Garden City. Food Rescue Hub is an eco-community that has 3 market style pop up outlets at sites in Hitchin, Welwyn Garden City and Stevenage. Though the Cafe and the Hub work in different ways, both teams are passionate about environment and people. This brings us together.

Toni Vernelli, International Head of Communications and Marketing, Veganuary The daughter of a butcher from a small town in Northern Canada, Toni gave up meat in her teens when she learned that we can live and be healthy without it. Now vegan for more than 30 years, she believes passionately that we need a mass shift towards plant-based eating and is proud to be part of an organisation fuelling this change. She also holds a PhD in Animal Behaviour. www.veganuary.com @weareveganuary

Fatima “Fatti” Tarkleman is a zero-waste, British migrant chef of mixed African-Asian descent. She has special interests in cross-cultural cooking that prioritises sustainability, inclusivity, and local produce, while representing her London upbringing and the flavours of her heritage. Fatima works as a private chef, workshop facilitator, recipe writer, and content creator. She embraces innovative ways of using age-old techniques to make delicious food, putting care for people, their stories, and nature at the heart of her practice. @foodventures_with_fatti

Ellen Tout is a sustainability writer passionate about helping us reduce food waste. After writing about sustainability for many years, she became fascinated by compleating – eating all edible parts of fruits, vegetables and herbs. Ellen's debut book, The Complete Book of Vegan Compleating, is out now and shows us how to make the most of our ingredients, save money, have fun with food and reduce food waste by compleating. For more, see ellentout.com @ellen_tout @compleatly_vegan

Food Circle Supermarket is an online surplus food retailer, specialising in healthy and high protein snacks for people who like to live healthy for less while helping to reduce food waste. The co-founders, Paul Simpson and James Barthorpe, started the company in 2018 and have sold hundreds of thousands of items that may have otherwise gone to waste, to customers across the UK. Based in South Yorkshire, Paul and James have a professional background in the surplus food industry spanning over seven years, and use this experience to work with brands and manufacturers to provide a home for their surplus food, and give consumers a way to normalise shopping for surplus and short-dated products. www.foodcirclesupermarket.co.uk @foodcirlesupermarket

The People’s Pantry is a refill delivery service and mobile shop operating through an e-commerce site and a repurposed vintage milk float called Ernie. They supply packaging-free pantry, eco-cleaner and bathroom essentials, all vetted for their sustainability credentials, to eight postcodes in North London. Lisa Jones set up The People’s Pantry in August 2021 with her husband, Stephen. It brings together their respective backgrounds as a Food & Drink PR and journalist and he an IT consultant; and was launched to make reducing plastic use convenient, simple and fun. The People’s Pantry is founded on a strong sense of community, a love of good food and a determination to be part of the change. www.thepeoplespantry.biz @thepeoplespantryldn

The Little Coffee Company is an ethical, social enterprise company. The Little Coffee Company is on a mission to nurture and empower women in rural farming creating happier lives through coffee. Working with SolarAid, 20p per tin of the profit that they make goes back to the farmers and also goes towards building solar lamps for the community. @littlecoffeecompany www.littlecoffeecompany.com

The arty vegan are, father and daughter culinary duo who have been vegan for over thirty years, bringing fresh, handmade, eco-conscious, low impact goods to food-lovers across London. They specialise in the sustainable uses of the soya bean, and focus on producing high quality, vegan, deli-style foods, using an artisanal craft approach and strive to be completely zero waste. In essence, the arty vegan is a vegan local London business, but at its' heart there food is made for everyone www.theartyvegan.com @theartyvegan

Hjalmar is a serial entrepreneur, Medical Doctor and Forbes 30 under 30 winner with a passion for leadership and programming. He co-founded Karma in 2015 and has since served as its CEO with extra focus on the commercial side of the business. Fun fact: Hjalmar built the first iOS version of Karma which has since been overwritten by much more talented engineers. www.karma.life @karma_uk

DabbaDrop is the brainchild of Anshu Ahuja and Renee Williams, two Hackney neighbourhood friends who bonded over their love of cooking and a desire to make a small difference to the planet and for their children. Anshu is a Mumbai-born, Hackney-living passionate home cook who in 2014, following a successful career in TV production, was selected as one of the finalists on the food incubator scheme, Kitchenette. The scheme allowed Anshu to launch her pop-up Indian tapas concept, Pao Wow, to critical acclaim at Stevie Parle’s Dock Kitchen. New Zealand native Renee has 12 years’ experience with a background in restaurant operations and design, as well as events production at Soho House, Caprice Holdings and Caravan restaurants. Anshu and Renee brought together their complementary skills to develop DabbaDrop; a food delivery concept, launching the takeaway curry service in Hackney in November 2018. In Summer 2021 Marie Claire magazine awarded DabbaDrop winner of the ‘Best Sustainable Food Delivery Initiative’. @dabbadrop www.dabbadrop.co.uk

Leon Aarts joined The Felix Project in May 2021 as the Head of Felix’s Kitchen, our new Social Kitchen for London at the same Tower Hamlets site as our new East London depot. Leon joins us with a huge amount of experience and success founding and then running one of our closest partner charities - With Compassion (formerly Compassion London). Here Leon and his incredible team achieved outstanding success turning donated and surplus food (mostly from Felix) into over 500,000 meals since the first lockdown began, utilising donated kitchens at places like Wembley Stadium and most recently London Scottish House in Victoria. Leon joins us with huge credibility, professionalism, passion and expertise. He has previous experience as a chef, entrepreneur and seasoned professional in the restaurant and hospitality sector. He is an inspirational leader who bravely addressed the hunger and food poverty crisis amongst the 10,000 strong refugee and migrant population in the camp known as The Jungle in Calais until its closure in 2016. www.thefelixproject.org @thefelixproject

Kate Hall is the Founder of The Full Freezer™ and author of the e-book ‘The Full Freezer (Save Food, Save Time, Save Money)’. Kate helps busy parents reduce their food waste and cook from scratch more often by using their home freezers more effectively. Unlike batch cooking, The Full Freezer Method is completely flexible and allows families to easily enjoy a wide variety of meals. www.thefullfreezer.com @thefulfreezer

Maya is a core member of the @greennwhite.uk team, who sell sustainable home and personal care essentials, at cost, to members. Their aim is to make sustainable living easy and affordable. Part of the job includes sharing tips about sustainable living with members to help reduce their carbon footprint in all areas of life. Inevitably this has worn off on Maya who, after a year of researching, decided to try a plant-based diet (along with many other food related changes). www.greennwhite.com

Bubble & Squeak is a social enterprise in East Acton with kids at the heart of what they do. They collect surplus food and distribute it to those in need in their local community. They also run after school clubs and community initiatives hosted by an incredible bunch of children passionate about saving food waste and taking direct action against climate change. They believe in the power of communities built by kids, powered by food. www.bubblesqueakeat.com @bubblesqueakeat

Sarah and Rich at Flat Earth Pizzas make creative, meat-free pizzas that are kind to the planet. Serving out of The Railway Tavern in Dalston, they use the best ingredients available locally from small producers. Their dough is made from English organic heritage grain flour from Gilchester's in Northumberland and they get chemical-free veg from small, independent growers. Pickling and fermentation is prevalent throughout their regularly changing menu, using ancient preservation techniques to get the most out of the veg. There is minimal food waste in their kitchen and any small amount of unavoidable food waste is turned into fertiliser for local farms. Flat Earth Pizzas proudly send nothing to landfill. Instagram: @flatearthpizzas Website: www.flatearthpizzas.com

Fiona is a content consultant for vegan businesses and B Corps. She's been vegan for 18 years and is a work-in-progress for becoming less wasteful. Fiona wants to spread the message that you can change the world for the better through stories. www.indieessentials.co.uk