In recent years, rising costs have hit the British food industry significantly and cost pressures are often cited as a barrier to donating surplus. Disposing of food through anaerobic digestion, animal feed, or landfill is cheaper than donating it to us or other organisations. To tackle this issue, we introduced the Surplus with Purpose Cymru fund; the fund allows Welsh food businesses to donate their surplus food completely free of charge, covering all costs associated with staffing, packaging, and transport.  

Since April 2024, the Surplus with Purpose Cymru fund has seen an impressive 342 tonnes of fresh produce including cucumbers, potatoes, cauliflower and milk through the doors of the FareShare Cymru warehouse, at no cost to the contributing businesses. This has prevented 1,058 tonnes of CO2 emissions being released had the food ended up in landfill. As FareShare distributes this surplus food to charities and organisations, it has helped contribute to an estimated 814,285 meals for people who need it most.  

One food partner who accessed the Surplus with Purpose Cymru fund last year is Bremenda Isaf Farm in Carmarthenshire. Bremenda Isaf Farm is a forward-thinking farm, currently trialling an initiative to grow high-quality produce locally, for locals; reducing reliance on sourcing food from further afield and subsequently, reducing the carbon emissions that come with the transport. Piers, from Bremenda Isaf Farm, commented on his experience of accessing the fund:  

‘At Bremenda Isaf Farm we have a mission to grow great quality, nutritious food for the public plate. But as with any food producer, there is always surplus that needs to find a home. It’s brilliant that we can provide some of our surplus to FareShare Cymru, in the knowledge that it will reach people across Wales who need it most.’  

Piers explains how access to the fund meant they could prevent an over-production of cucumbers from going to waste:   

‘This fund has been absolutely instrumental in diverting surplus from waste. We had a situation in which cucumbers destined for school meals were producing significant quantities during the summer holidays. Our other markets were unable to take those quantities, so it was a lifeline for us to have a third sector route that had no limit on the number of cucumbers it could handle. In today’s economic climate, in which people struggle to afford the high cost of living, it was so good to know that our produce was going where it was really needed.’  

Thanks to support from the Welsh Government, we’re re-launching the Surplus with Purpose fund for 2025/26, helping us continue tackling food waste and supporting communities throughout Wales. If you’re a food business interested in learning more about the Surplus with Purpose fund, get in touch at swp@fareshare.cymru. 

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Since the dawn of time, fruits and vegetables have been imperfect. As is with all natural things, they come in all shapes and sizes and sometimes they don’t grow as expected. In fact, the image we have created of the ‘prototype’ for fruits and vegetables is likely more unnatural than the variety of shapes, sizes, colours and blemishes we actually see in nature.

As Tom Bradshaw, the Vice President of the National Farmers Union for England and Wales told the BBC, “Consumers have been conditioned to believe that a potato looks a certain way, [but] we need to be more relaxed about appearance,”.

It’s true: in today’s world, our obsession with outward appearances influences all our decisions, right down to the food that we buy. If we can look past the imperfections of wonky produce, we could reduce food waste in all parts of the food chain, postively impact both people and the planet.  

At the farm

In the UK, 25% of food is wasted before it’s even left the farm. This happens due to various factors such as pests, diseases, weather conditions, technological limitations, supermarket’s strict aesthetic requirements. While many of these factors are unavoidable, the high standards of supermarkets for the appearance of produce unnecessarily contribute to a significant amount of waste. If food has imperfections or is oddly shaped, does it make it less nutritious? In short, the answer is no. 

With the climate changing, and the weather becoming more extreme and unpredictable, it’s no question that crops are going to change – be that in yield, shape and size. In 2023 in the UK, vegetable yields dropped by 5%, while fruit production volumes dropped by 12%. Evidently, the standards of ‘perfect’-looking produce are becoming harder to obtain, especially in large quantities. To combat this, we as consumers must change our standards. That is, we shouldn’t lower our standards but instead change our expectations to accommodate fruit and vegetables that are still perfectly edible, but that don’t look exactly how we want them to. There should be a place for wonky produce in this world, after all, nobody’s perfect, not even our fruit and veg!  

At the shop

By the time our food ends up in the supermarket, many choices have already been made on our behalf regarding the appearance of our food. Whilst many of us are open to the idea of wonky produce, the stringent assessment of retailers means a lot of produce is lost before we’ve had the chance to see it on the shelves. 

In attempts to prevent imperfect produce from going to waste, many supermarkets and businesses are embracing the wonkiness and encouraging customers to buy wonky produce by selling it for a lower price. At FareShare Cymru, we’re playing our part in the wonky produce mission by helping food suppliers and retailers to redistribute their rejected produce to community food groups and charities all over Wales. Whilst produce being misshapen is not the only reason that food ends up with us, it is a factor that contributes to the large quantities of fruit and vegetables we receive weekly. By providing somewhere for imperfect produce to end up that isn’t landfill, and where it can help to feed people across the country, FareShare Cymru is turning an environmental problem into a force for social good. 

At home

As for at home, we can make small, easy changes to prevent wonky produce from ending up in the bin. For example, in a bag of produce there’s often a few misshapen or blemished pieces. By cutting around the imperfections, instead of throwing a whole item away, you can easily reduce your food waste – it’s really as simple as that. Another way you can use up wonky produce is by using it for soups or smoothies; it all looks the same once blended! 

By recognising that wonky produce is here to stay we can make use of more produce, meaning less of it will go to waste. With food insecurity on the rise in Wales, it’s absurd that perfectly good produce is rejected simply because of its appearance. Additionally, with our planet facing climate change, and increasingly unpredictable weather, we must do what we can to reduce carbon emissions and ensure that there’s enough food for everyone. Embracing wonky produce is a simple but effective step towards minimising food waste and should be implemented in all parts of the food chain. 

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At Bryn Power, they receive a mix of residential and commercial food waste from Caerphilly council’s doorstep collections, food factories and food catering facilities all over South Wales. They also use agricultural waste from their dairy farm, including crops not eaten by cattle and cattle slurry.  

The 3000-ton anaerobic digester at Bryn Power is ‘fed’ the food and agricultural waste to produce around 1 megawatt of renewable electricity each day. Half of the electricity powers the whole site, including the dairy farm, whilst the other half is put into the national grid. Jennifer, from Bryn Power, explained that their digester performs at 200% of what it’s supposed to, meaning it is one hard-working digester! They’re also planning to expand with a second anaerobic digester so that they can give more to the national grid. The process is extremely efficient and is a great ‘baseline electricity’ for the grid, meaning it stays at the same level 24/7. For this reason, anaerobic digestion trumps other renewable energy sources like wind and solar power which are constantly changing.  

How does it work?

Initially, they mix the food waste and cattle slurry and blend them into a liquid and filter out any contaminants. They pump the liquid into holding tanks and feed it to the anaerobic digester every hour. Microbes in the digester feed on the liquid which allows them to grow and reproduce. As they do so, they produce methane biogas which is then used to turn the generators to produce electricity. The leftover product from the process, called digestate, is a natural fertiliser that Bryn Power uses on their own farmland and gives to neighbouring farms. Once the cattle have fed on the land and produced more slurry, the cyclical process starts again. 

Using food waste to produce renewable energy is a real no-brainer. Not only does it help reduce waste, but it also provides a reliable source of green energy that contributes to a more sustainable future. By tapping into a renewable resource that will continually be available, we can reduce our reliance on non-renewable energy sources, lower carbon emissions and ultimately put food waste to good use.  

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The Community House, Nant Lais in Bridgend, is designed to be supportive and communal. Each companion has their own private room with an ensuite, whilst the kitchen and social areas are shared. As well as this, companions work full-time in one of Emmaus’s social enterprises including their charity shops, electrical appliance testing, and house clearances, all of which help them to build their confidence, develop new skills, and generate funds for the charity. 

Emmaus South Wales’ newest social enterprise is their superstore, Trysor Cudd in Bridgend, set to bring numerous benefits to the community. The hub will offer meeting spaces for local organisations, support for people who have experienced homelessness, and will help raise awareness about homelessness and generate essential funds needed to support their mission. When speaking to Claire, the Accommodation and Support Manager at Emmaus South Wales, she explained that the hub will serve as a “vibrant and inclusive space that benefits both Emmaus South Wales and the wider community, helping to create a positive impact and support those in need.”

When asked why Emmaus South Wales is so important in the local community, Claire stated “Emmaus South Wales plays a vital role in supporting the Bridgend community by providing stability, meaningful work, community support, access to affordable essentials, and promoting overall well-being. Our services are indispensable, especially during the current cost of living crisis.”

The role of food in Nant Lais

At Nant Lais, companions get involved in the kitchen to prepare meals for each other so that every day they can come home to a hot meal. Within the house, this helps to foster a sense of community and mutual support amongst the companions. Claire explained, “This daily tradition ensures that everyone has a nutritious meal and an opportunity to connect with each other.”

As is the nature of food redistribution, Nant Lais receive a variety of foods week by week in their FareShare Cymru delivery. The companions use this variety as a challenge to come up with different dishes and try new foods. During our visit to Nant Lais, one person had used beef from that week’s FareShare Cymru delivery to make a beef goulash that would serve 16 people later that day.

In collaborating with FareShare Cymru, Claire highlighted that it “aligns with Emmaus South Wales’ commitment to sustainability and reducing waste. By utilising surplus food, we can provide for our companions while also supporting environmental goals”. Not only this but receiving surplus food from FareShare Cymru significantly reduces their food expenses at Nant Lais. This means that they can allocate more resources towards other essential services and support for companions. It’s places like Nant Lais that really showcase how surplus food can be turned into a meaningful social solution. 

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In 2015, the Welsh government passed the Well-being of Future Generations Act, a groundbreaking piece of legislation to improve ‘the social, economic, environmental and cultural wellbeing of Wales’ now and in the future. The Act unites the government and public bodies around specific well-being goals, ensuring that improving Wales’ future remains a priority in policy decisions. 

When considering FareShare Cymru’s mission in the context of the Well-being of Future Generations Act, it’s clear that addressing the immediate challenges faced by people in Wales is essential to achieving long-term wellbeing goals. One of the most significant barriers to wellbeing is the high number of people living in poverty and experiencing food insecurity. In 2022, 20% of adults in Wales experienced food insecurity, equating to an estimated 753,000 people. FareShare Cymru supports the most vulnerable by improving access to good, nutritious food — a vital first step toward enhancing overall wellbeing and building a better future for all. 

A Healthier Wales 

Providing access to healthy food is central to FareShare Cymru’s mission, and we supply charities each week with a variety of fresh produce. Since fruits and vegetables are often more expensive and time-consuming to prepare, people in food-insecure households are less likely to buy them — making it harder for them to create nutritious meals. We believe that eating healthily should never be a luxury; by redistributing different types of fresh produce, people are able to broaden the variety in their diets and balance out their meals, contributing to better overall health. 

Additionally, some of the charities supported by FareShare Cymru offer opportunities for their service users to build confidence in the kitchen and develop practical cooking skills. Access to fresh ingredients is only part of the solution — knowing how to prepare nutritious meals can help people make the most of what’s available. By gaining these skills, individuals are better equipped to incorporate healthy, fresh food into their everyday lives 

At Hope House in Llanelli, one of the charities who receive food from FareShare Cymru, both staff and residents come together at mealtimes to cook, allowing the residents to work together and develop new skills. Vicky, a team member at Hope House, explains “We can build people up in the kitchen, we stand back and talk them through it. It’s really cool.”. She also notes how the variety of food provided by FareShare Cymru allows them to be more creative with their dishes: “[FareShare Cymru] have opened my eyes to different vegetables and new products. It’s made me look into new ways to cook things. It has broadened what we can offer the women here.”    

For charities and community initiatives without kitchen facilities, FareShare Cymru has introduced ‘pop-up’ kitchens to support cooking and meal-based services. These kitchens not only ensure more people can enjoy homemade, nutritious meals but also create opportunities for communities to come together, share skills, and learn to cook with a variety of ingredients. By bringing people together around food, these pop-up kitchens help foster healthier eating habits and strengthen connections between individuals in the community. 

A More Equal Wales 

FareShare Cymru is helping build a fairer, more equal Wales through a range of impactful initiatives. One standout project is our employability programme, FareBoost, funded by Yorkshire Building Society. FareBoost goes beyond job searches and applications — it empowers individuals to boost their employability by gaining valuable, industry-recognised qualifications. Through hands-on experience in our fully operational warehouse, participants can achieve certifications such as Level 2 Food Hygiene and Forklift Driver training, making them more competitive in the job market and opening doors to new opportunities. 

In addition, our Employability Lead runs wellbeing-related workshops and delivers practical skills sessions to help participants build their confidence and feel more prepared for the world of work. By taking a more holistic approach to employability, the programme aims to empower people from disadvantaged backgrounds to improve their chances of finding and sustaining meaningful employment. 

At FareShare Cymru, we believe it’s essential to use our resources and connections to help create opportunities for those facing barriers to employment. By making the most of what we have on site and what we can offer, we can play a part in levelling the playing field for individuals who may otherwise be overlooked. While FareBoost is one piece of a much larger puzzle in the drive for a more equal Wales, it represents a practical, innovative step toward supporting people to build a better future. 

A Globally Responsible Wales 

To become a globally responsible Wales, as the Act sets out, we must work to reduce our carbon emissions. FareShare Cymru plays an important role in reducing the amount of food that ends up in landfill which, subsequently, means we’re reducing Wales’ carbon emissions. Last year alone, we saved 2186.59 tonnes of carbon emissions that would’ve otherwise occurred, had the food we saved gone to landfill.  

With this in mind, it can be said that FareShare Cymru is actively supporting the goals of the Well-being of Future Generations Act in various ways. We continuously explore new opportunities to improve the lives of those in need, while also playing a key role in protecting the environment, ensuring that Wales becomes a better place not just today, but for future generations as well. 

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The squash that FareShare Cymru receives from Tovali, however, is not surplus; it’s a generous donation from the team at Tovali. Karen, the third generation of the Tovali family, spoke passionately about the importance of giving to and supporting Welsh charities. For Tovali, she felt their donation was more meaningful in the form of their product, rather than funds. She explains:  

“The reality for the world is that there is poverty out there, and I suppose one of the key things that we thought about as a business was how we gifted something, but gifted something that actually made a difference”. 

Karen explains why this is important for them as a business: “giving to FareShare is important, because albeit it’s a bottle of squash, but it’s a bottle of squash that might be something that everybody thinks that they can afford one day but for another set of consumers it’s something that’s probably a luxury”.

Karen chose to donate the squash to FareShare Cymru because our mission to support those in need across Wales aligns with her personal values and Tovali’s commitment to providing people with more than just the basics—giving them the opportunity to enjoy nicer items that people in more fortunate positions take for granted. 

“It was a no brainer to link in with yourselves, because at the end of the day, it was something that we could easily gift over. And yes, the stock that we had, it wasn’t out of date, it was perfectly fine, but it was something that we really wanted to give to yourselves”.

Interestingly, we also spoke to Karen about the importance of their factory being in the centre of Carmarthen. Not only is the quality of the water second to none in Carmarthenshire, but she also explained: “We’re the only business that manufactures now in Carmarthen so it’s important for us to stay here”. She feels it’s important for people to be aware that products are still produced locally and says it “ties into our responsibility from a climate perspective in trying to encourage more people to buy Welsh”. 

When asked about the logistics of getting their donation to FareShare Cymru Karen responded:  “Carmai made it super easy in terms of how we went about gifting over to yourselves (FareShare Cymru), and I think it was, in fairness, made easier by yourselves in terms of having the facility to come and collect”

She went on to say: “For me as a manufacturer, it didn’t cost me anything to gift it to you (FareShare Cymru), because you made it so easy”. 

Karen feels the partnership between Tovali and FareShare Cymru is worthwhile and rewarding. For other businesses thinking of working with FareShare Cymru, she says: 

“I would honestly think about what you’re giving back to your local community. I think we can all see what’s happening around us. So, for me now, (donating) has become part of one of those things that I do every quarter. It’s something that we’re proud to do”. 

The generosity of Tovali is testament to the people behind the business, and their donations are greatly appreciated by both FareShare Cymru and the charities that receive their squash. If you would like to give your surplus food or drink items or donate products to FareShare Cymru please contact our Food Sourcing Lead: carmai@fareshare.cymru. 

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FareShare Cymru was established in 2010 and delivers surplus, good to eat food that might otherwise go to waste to charities and community groups in every corner of Wales. Today FareShare Cymru has distributed tonnes of surplus food to a network of groups and organisations across Wales that provide food and other essential services to people in need. From cookery classes and lunch clubs in community centres, to school breakfast clubs, stocking the shelves of community pantries and providing hearty meals in homelessness shelters, food redistributed by FareShare Cymru is used by charities in a variety of ways.  

The charities and organisations we work with provide a wealth of support to those who depend on them; without their services, many people would face far more challenging circumstances. One standout example is Teen Challenge Hope House, located on the outskirts of Llanelli. This charity focuses on helping individuals overcome drug and alcohol addictions by providing a space for rehabilitation and reconnection with themselves and others.  

While Teen Challenge operates centres for both men and women across the UK, Hope House is specifically dedicated to supporting women. Located in South Wales, it offers a safe and welcoming environment for women from all over the country to heal and recover. Crucially, they can provide all the services that the women may need during their recovery; “All the support is in house, it’s absolutely brilliant.” 

The work Hope House does is vital as the demand for their services, and similar drug and alcohol services, continues to rise nationally. One staff member at Hope House stated, “We need another centre”.  

The role of food in Hope House 

Vicky, a member of the team at Hope House, emphasises the significance of food in the rehabilitation and recovery of the women staying there: “Food is like an event here, it really is. We eat really well; a lot of people (who come here) haven’t eaten properly in a long time. Some people don’t know how to cook. Some people suffer from malnutrition, and addiction has damaged their insides, so they need feeding up a little bit at a time.” 

Cooking at Hope House is a collaborative effort involving both staff and residents. For many, this experience marks their first time cooking in and cooking for a group, offering them the chance to learn new kitchen skills as part of their healing journey: “We can build people up in the kitchen, we stand back and talk them through it. It’s really cool.” 

Once prepared by the Hope House team, the meals are shared communally among all residents. Vicky explains how this practice cultivates a feeling of “fellowship,” providing opportunities for everyone to connect and converse. 

Working with FareShare Cymru has given the kitchen team an opportunity to work with and provide food that they may not have been able to access before. Vicky explains “[FareShare Cymru] have opened my eyes to different vegetables and new products. It’s made me look into new ways to cook things. It has broadened what we can offer the women here.”  

Charities like Teen Challenge Hope House are a perfect example of the power food has in bringing people together. From using food as a tool to teach and learn, to sitting around together for a meal, the benefits of community cooking and eating have vast benefits, beyond just providing food. 

If you would like to read more about Teen Challenge UK’s work, you can find out more on their website.  

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The launch of the Surplus with Purpose Cymru fund has allowed Welsh food businesses to provide their surplus food completely free of charge, as the fund covers the cost of getting this food to FareShare Cymru’s network of charities. Not only does this fund mean businesses avoid the costs associated with donating their surplus but it also reduces the environmental impact of waste disposal. 

Since April 2024, the Surplus with Purpose Cymru fund has seen an impressive 268 tonnes of fresh produce including cucumbers, potatoes, cauliflower and milk through the doors of the FareShare warehouse, at no cost to the contributing businesses. This has prevented 777 tonnes of CO2 emissions had the food ended up in landfill. As FareShare distributes this surplus food to charities and organisations, it has helped create an estimated 638,095 meals for people who need it most. 

One food partner who accessed the Surplus with Purpose Cymru fund this year is Bremenda Isaf Farm in Carmarthenshire. Bremenda Isaf Farm is a forward-thinking farm, currently trialing an initiative to grow high-quality produce locally, for locals; reducing reliance on sourcing food from further afield and subsequently, reducing the carbon emissions that come with the transport. Piers, from Bremenda Isaf Farm, commented on his experience of accessing the fund: 

‘At Bremenda Isaf Farm we have a mission to grow great quality, nutritious food for the public plate. But as with any food producer, there is always surplus that needs to find a home. It’s brilliant that we can provide some of our surplus to FareShare Cymru, in the knowledge that it will reach people across Wales who need it most.’ 

Piers explains how access to the fund meant they could prevent an over-production of cucumbers from going to waste:  

‘This fund has been absolutely instrumental in diverting surplus from waste. We had a situation in which cucumbers destined for school meals were producing significant quantities during the summer holidays. Our other markets were unable to take those quantities, so it was a lifeline for us to have a third sector route that had no limit on the number of cucumbers it could handle. In today’s economic climate, in which people struggle to afford the high cost of living, it was so good to know that our produce was going where it was really needed.’ 

Not only does the Surplus with Purpose Cymru fund take the cost of donating surplus out of the equation, it is also hassle free. Piers explained the fund was easy to use: ‘All we had to do was stay in communication with FareShare [Cymru] officers around pick up times, and ensure stock was packed and ready to go.’ 

When asked if he would recommend the Surplus with Purpose Cymru fund to others in the industry, Piers said: 

‘We would definitely recommend other growers to access this fund. As growers, we will always have surplus produce that won’t make the grade for our regular markets, but is still perfectly good to eat. It makes sense to provide that surplus to a third sector that can use it support some of the most vulnerable in our society, at minimal time and logistics input from us.’ 

The Surplus with Purpose Cymru fund has had an immeasurable impact on communities across Wales in the last few years. It has allowed FareShare Cymru to access local, high-quality surplus, like that of Bremenda Isaf Farm’s, that would’ve otherwise gone to waste. If you would like to do good with your surplus and access the fund before the end of the year, get in touch at SWP@fareshare.cymru  

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FareShare Cymru was established in 2010 and delivers surplus, good to eat food that might otherwise go to waste to charities and community groups in every corner of Wales. Today FareShare Cymru has distributed tonnes of surplus food to a network of groups and organisations across Wales that provide food and other essential services to people in need. From cookery classes and lunch clubs in community centres, to school breakfast clubs, stocking the shelves of community pantries and providing hearty meals in homelessness shelters, food redistributed by FareShare Cymru is used by charities in a variety of ways. It enables these groups to bring people together and continue offering their essential support services. 

One charity we support is the Huggard, a centre that supports those who are homeless and sleeping rough on the streets of Cardiff. Whilst their Intervention Centre provides people who are experiencing homelessness with hot meals and a place to sleep, crucially, the Huggard also allocates each service user a social worker to support them and help plan their individual journey to lifting themselves out of poverty. 

Life within the charity revolves around the Intervention Centre and it’s here the team, led by professional Chef Robert Aherne, prepare meals which are freshly made in the kitchen every day.  The Intervention Centre also has medical, showering, and laundry facilities. As well as these essential facilities and services, the Huggard offers skills activities including digital inclusion and literacy courses as well training and volunteering programmes, designed to give service users the confidence to get back on their feet and into the community in decent housing and work.  

Adam Rees is Chief Executive of the Huggard:  “Our job is to ensure someone doesn’t go hungry, are warm, dry and feel supported and, at the same time, to help them develop the skills and confidence they need to live independently now and in the future”.

“We’re a “stepping-stone”, enabling service users who have faced extreme adversity and hardships access the specialist support they wouldn’t otherwise be able to obtain. Our centre is a place to provide immediate emergency support and interventions but to also prepare people for a life away from our services.”

FareShare Cymru’s role 

The food provided by FareShare Cymru is used to make varied, healthy meals. They are free for those unable to pay, and available to others for just £2.  

Chef Robert Aherne works with other members of staff and volunteers to create dishes with the food supplied by FareShare Cymru. Rob explains: “the thing that FareShare provides me, is the variety to cook to everybody’s taste. It’s not about me, it’s about these guys and making sure they’ve got a varied, healthy and nutritional diet”. By having access to three nutritional meals a day, clients are able to look after their physical health, which is a key factor in improving their wellbeing.

Service users can also volunteer in the kitchen either on an ad hoc basis or as part of a volunteering programme that leads to qualifications and hopefully work. One of them is Lee: “I got into the kitchen, just at breakfast time and then it became a full-time thing, every day, but it just gave me a focus”.

It’s an experience that Lee intends to take further: “I’m ready to actually get out and get a paid job and move from here, I wouldn’t have done it without the kitchen at all”.

If you would like to read more about the Huggard’s work, you can find out more on their website. 

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