For this Tuesday’s lunchtime, Norwich School Refectory have teamed up with Surplus to Purpose, an environmental enterprise which specialises in the interception of surplus food destined for waste.

The mission of Surplus to Purpose (SToP) is to stop edible produce from heading to landfill where it contributes to the 9.5 million tonnes of food waste that the UK produces every year; the highest in Europe. This produce may have suffered accidental damage or deemed to be surplus to requirements.

SToP have been working with Thomas Franks, our fantastic catering supplier, to ensure that approximately 16 tonnes of food will be prevented from becoming waste across the academic year – the equivalent of 38 thousand meals.

Thomas Franks General Manager, Darren Fitzpatrick, revealed tomorrow’s menu: “We will have street food style Singapore chicken noodles side made entirely from salvaged food, focaccia bread made from salvaged pizza flour and chocolate chip apple crumble made using salvaged cookie dough mix.”

You can find out more about the work of Surplus to Purpose, plus how to volunteer and donate, here