Holme Grange school, in collaboration with Thomas Franks Foundation and City Harvest, turned 12 tonnes of surplus food into 10,000 meals in a collective effort to combat food waste.
Surplus food, including Quorn, desiccated coconut, and spice sachets, was processed, and transformed into delicious meals.
The team, led by Holme Grange’s own Azdin, Sue and Dean Collins and Jake Herreros from Thomas Franks coordinated the kitchen with precision and passion.
The team of more than 100 dedicated volunteers, including children, parents, and staff, worked in shifts throughout the day, with some staying all day, to label, portion, and pack 10,000 meals.
The meals will be distributed to 200 charities in London and the surrounding areas, thanks to the logistical support from Savona Foodservice .
This community event, coordinated by Raj Singh director of charity at Thomas Franks Ltd, sets a new standard.
According to the organisation, no other school in the country has ever orchestrated such a collective community effort on this scale to combat food waste and support those in need.
“It is unheard of,” he said.
The impact of the collaboration will be felt by more than 5,000 deprived families who are grappling with the challenges of rising food and living costs.
Claire Robinson, headteacher, said: “As we cleaned the kitchen and dining room at the end of the day, the realisation of what we had achieved together truly sank in.
“Preparing 10,000 meals in a single day is a record-breaking feat, and it was only possible because of our wonderful community.
“This event has shown that charity truly does start at Holme!”
In the unprecedented effort, more than 12 tonnes of surplus food that would have otherwise gone to landfill is now being distributed and will be enjoyed by those in need, and that’s 10,000 meals that would have otherwise been tomorrow’s waste.
