Children have been taught by Borough Market traders to make soup
BY NEWS REPORTER
shuz@slpmedia.co.uk
A great way to use leftovers of which there are 1.9 million tonnes of vegetables wasted every year in the UK.
On Tuesday, February 6, children from London primary and secondary schools set out their stalls and sold their home-made soup along with hand-made bread baked in Bread Ahead’s ovens that morning.
It was part of Borough Market’s Winter Sale. Every £1 raised by the children will provide four meals for vulnerable families across the capital. The children raised £453, enough to provide 1,812 meals for families in need across the capital.
Pupils were taught how to create seasonal soups using surplus vegetables at a workshop with Michaela Bowles, as well as learning to bake ciabatta at Bread Ahead’s bakery school in the market.
The students then headed back to school to create their own recipes. The budding chefs will be setting up their stalls in Green Market, selling their soups to the public.
The Winter Sale, run with food education charity School Food Matters, is in its third year at Borough Market. So far more than 100 students have learned soup and breadmaking skills.
The soup sale is part of Young Marketeers; Borough Market and School Food Matters’ programme to reconnect children with food. All proceeds from the programme go to FareShare, a charity, which diverts food destined for the bin to make meals for Londoners in need.
Darren Henaghan, managing director of Borough Market said: “Teaching children to make soup from leftover vegetables is an part of our overall commitment to reducing waste in all areas of food.
“The market’s approach to waste goes much further than the usual environmental platitudes. Our mission is to put every leftover piece of food or packaging to the best possible use.”
Frank Ottaway Charles Dickens School, Sid McDowell Boutcher School with Mayor of Southwark Councillor Charlie Smith, Tasting Soup made by the pupils at Borough Market.
None of Borough Market’s rubbish goes to landfill. All cardboard, paper, plastic, glass or wood is recycled. Surplus produce from stalls ends up being distributed to local charities, rather than being thrown in the bin. All remaining food waste, around 8,640 litres per week, is sent to an anaerobic digestion plant – a facility that uses microorganisms to break down organic material and turn it into power, fertiliser and water.
Stephanie Wood, founder of School Food Matters said: “We’ve focused on soup for our Young Marketeers’ Winter Sale as it allows students to get creative with a whole array of seasonal veg.”
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