FoodCloud is a not-for-profit organisation, which aims to reduce food waste and restore community spirit based on the principle of shared food. Established in 2012, FoodCloud offers retailers the chance to reduce the cost of food waste in their stores, while supplying charities with unwanted food for consumption. Following the success of FoodCloud’s introduction to eliminating food waste in Ireland and the UK, Food Safety and Charity Engagement Officer Karen McGrane-Capcarrere explains why education on food safety in the charity sector is vital.
On a global scale, it is estimated that approximately 30% of food produced for human consumption is wasted across the food supply chain. Closer to home, households in the Republic of Ireland (ROI) are believed to spend around €700 on wasted food every year, while households in the UK are estimated to spend around £720 on food that is wasted each year. One organisation hoping to address the issues of food wastage across the island of Ireland is FoodCloud. The organisation utilises a smartphone app and a website that allows businesses to put up details of leftover food produce at the end of each day. The app generates a text message which is sent to local charities, allowing the FoodCloud team to collect the food and bring it straight to the charity to be used immediately. FoodCloud has joined forces with another organisation, Bia Food Initiative, who work on redistributing surplus food on a wholesale level. The nationwide partnership works under an umbrella organisation, FoodCloud Hubs - where the team accept surplus food from wholesalers such as farms, manufacturers and distributers, which is stored in a warehouse at one of their designated depots in Cork, Galway and Dublin. The team then contact their registered list of charities to offer food supplies for delivery or collection to local charities in those regions.
Having worked as a chef for more than 20 years, Karen joined the FoodCloud team excited by it's commitment to local communities and engagement within the charity sector as well as its mission to promote food safety.
Karen's daily duties include ensuring the food safety of not only the food stored at the FoodCloud Hub warehouses, but she also provides training to the charities engaged with the programme on food safety practices and how to best utilise the food that they receive.
Another interesting area of Karen’s job relies on her culinary skills, as she works closely with charities to develop menu plans. “The foods we can get in can be quite diverse, so sometimes the foods distributed to charities mean they might need a little bit of guidance in how to use the donation. The fact that I’m a chef helps, so when I see what comes in I draw up some recipes and ideas and work with the charity so that they can hopefully use the food a bit more effectively.” While there is a very robust system of food safety, food surplus redistribution is new in the ROI.
“In other countries they may have legislation to allow for food banks and redistributing foods, but in the Republic of Ireland, we don’t have those guidelines to work with,” Karen explains. Karen is referring to the Good Samaritan Law – US legislation that means that once a company or group donate to a charity, the charity themselves are described as the ‘end user’ of those goods. This means US foodbanks are offered indemnity, reducing the risks of liability. No such legislation is in effect in Europe.
Having worked with both the Environmental Health Association of Ireland and the National Hygiene Partnership, Karen also conducts food safety training at a largely reduced price to the organisation’s charity partners. The Food Safety Authority of Ireland has also agreed to offer the ‘Safe Food’ pack outlining guidelines and practices to any charity that registers with the FoodCloud initiative.
“It’s effectively a food safety management system in one folder. One of the biggest challenges I have is to help the charities manage their food safety,” reveals Karen. “Some charities are excellent at that, but some are smaller and need our support in helping set up a proactive and effective system.”
The challenge in redistributing food safely is the decision of whether to use food immediately, or to store correctly to maximise the shelf–life of products. Despite the delicate balancing act, Karen says, “FoodCloud has managed to redistribute the equivalent of 3.5 million meals in Ireland and the UK to date.” Providing safe nutritional food may be the main aim of their business, but Karen feels the support FoodCloud offers will have the lasting effect of promoting food safety in redistribution banks.
“If you can go out to a charity, see what they’re doing and how they’re doing it, and offer real support, it makes the difference. Food management and food safety systems can sound intimidating, but there are so many organisations out there helping with informing the public such as safefood or contacting the Environmental Health Officer.
“Just reaching out and making the information accessible is the hurdle we’re working to overcome.”
About Karen
Hobbies/ Interests: Well I’ve three young children, so when I’m not working they keep me occupied. I also love travelling and eating out.
Favourite Food: Anything homemade, from scratch. I love eating a good homemade meal with my family.
Comments
Well done Karen. Capcarrere is an interesting name. Dave (HSE).