I’m studying a packet of spinach. Close inspection reveals that it goes off in a few days time, but other than that it looks fine to me. I’m also desperately trying to find fault with a crate of apples and half a dozen bunches of bananas, something to justify why they have ended up here at the Pie in the Sky café at the Bromley by Bow Centre. At a push, I’d say some of the bananas have gone a bit brown. Like 20 to 40 per cent of all fruit and veg in Britain, they were rejected long before they got anywhere near a supermarket shelf, contributing to the 400,000 tonnes of fresh produce that food retailers throw away each year.
At this FoodCycle-run café, they will form the basis of the lunchtime service. I’ll be cooking a colossal pot of roast pepper and tomato soup, but there is also a cauliflower curry, baked potatoes with a light, yoghurt-based coleslaw, dense banana cake and healthy wraps. Made from donations by supermarkets, farmers’ markets and wholesalers, the menu consists predominantly of food that was deemed unsellable—either because retailers overbought or because, as discerning customers, we don’t like our carrots wonky or our pumpkins patchy.
The ingredients for my soup have come from a local supermarket. We also have a delivery from a supplier fondly known by staff and volunteers as “the cheeseman.” He contributes anything from wheels of brie to gloopy nougat spread, which is folded into batter to make sticky, nutty…