by Jay Godden

Last week we started getting back out into the fields after winter to do some gleaning of surplus crops at local farms. We returned to Molyneux Kale Farm who we have worked with before, but this time we took along some staff and catering students from @Lancaster&MorecambeCollege.

The volunteers were very hardworking, and we managed to save a record (for us!) amount of kale from going to waste. 235kg! They were spurred on by Chris Molyneux, the farmer, who kindly gave the students and other volunteers a chat about his work and tour of some of his farm.

As well as distributing the veg across the food club network and to our members, we also had some vegetable soup made by a chef, Michelle, from the #ClosingLoops Chef Network. This was used to help cater an event going on with @FoodFutures for the Fashion Revolution week, connecting all different threads of the local closed waste system projects!


Thanks to Lancaster and Morecambe College, Chris at Molyneux Kale, and Michelle our chef.

#ClosingLoops