“Hungry for a Kinder World” – Interview with FoodCloud
FoodCloud’s Marketing and Brand Executive, Jessica Greene, discusses the Irish social enterprise that uses innovation to protect the planet and feed the hungry
Did you know that food waste is one of the largest contributors to global climate change?A recent Report by the Food Waste Index identified that approximately 931 million tonnes of food waste was generated globally in 2019 – 61% of which came from households, 26% from food service and 13% from retail. The ugly truth is that our habits as consumers are contributing to a heavy carbon foot print that is detrimental to the environment around us. When food starts to rot in landfills, it releases methane into the atmosphere – a greenhouse gas that is approximately 28 more times powerful than carbon dioxide at warming the earth. This is where the social enterprise ‘FoodCloud’ provides two innovative solutions to redistribute surplus food and reduce the environmental, social and economic impact of food waste. Firstly, FoodCloud’s technology driven solution connects retailers directly with local charities to donate food on a daily basis. Secondly, their warehouse hub solution rescues large volumes of surplus food from manufacturers producers, growers and redistributes it to community groups across Ireland.
FoodCloud was co-founded by Trinity College Dublin alumni Iseult Ward and Aoibheann O’Brien in 2012 as a solution to reduce food waste and increase social inclusion. With over “700 partner charities in Ireland,” FoodCloud provides their service to their network of community group partners ranging from “creches to cancer care facilities to after school youth programmes and addiction centres”. The nature of surplus food is that “the team does not know what products are coming in”. This required the business to be adaptable and agile from its early roots.
Driving social entrepreneurship requires innovation, collaboration and ambition – tactics FoodCloud operationalises regularly to tackle food waste on a global level. FoodCloud’s unique technology platform can complement and enhance the operation of food banks internationally and is used by nearly 3,000 donating supermarkets across Ireland, the UK, Australia and Central Europe. It is clear that FoodCloud’s drive to eradicate food waste is truly global from their commitment to supporting the global achievement of Sustainable Development Goal 12.3 which relates to measuring global food loss and waste and Sustainable Development Goal 2 , the “Zero Hunger” ambition.
Locally, FoodCloud are finding innovative ways to tackle the issue of food waste. For instance, FoodCloud’s gleaning initiative has re-invigorated the “ancient practice of collecting food left over from farmers’ fields and orchards to re-distribute to their network of charity and community group partners”. This practice led to FoodCloud’s first surplus product, FoodCloud Cloudy Apple Juice. Jessica points out that the team is constantly “motivated and excited about exploring possibilities to reduce the environmental impact of food waste”. This initiative demonstrates how social entrepreneurs can use creativity to create a sustainable commercial product.
Throughout the COVID-19 pandemic, “the demand for FoodCloud’s services has more than doubled compared to last year”. For Jessica’s team, the crisis “highlighted that food insecurity can happen to anyone”. To support the challenges faced by vulnerable households during the pandemic, FoodCloud increased their food redistribution from an average of 30 tonnes per week to 60 tonnes per week. Food Cloud continues to work closely with the Irish food industry and retailers to ensure surplus food gets to those who need it, working towards their vision of a world where no food goes to waste.
Interested in contributing to a world where no food goes to waste? FoodCloud offers volunteering opportunities across its three hubs as well as gleaning programmes. You can check them out here. Food for thought .