Pay-As-You-Feel, Eat a Good Meal

Let’s begin at the beginning.  A couple of years ago, Alison and her husband were in Saltaire, looking for a late lunch.  They found it at the Saltaire Canteen, and soon realised it was no ordinary café.  Here, the ingredients used were all past their sell-by dates, and had been intercepted from landfill.  They’d been transformed into appetising meals, mainly by volunteers, and customers were encouraged to pay what they thought was fair, or what they could afford.

‘We could do that in Ripon’, thought Alison.

Actually, that’s not the beginning of the story.  We need to go back to December 2013, when The Real Junk Food Project opened its doors in Armley, Leeds,  as a café offering meals made from food destined for the tip.  People ‘paid’ for their meals with money, by offering skills or even food.

It was the brainchild of Adam Smith, who had a Road to Damascus moment on a pig farm in Australia, where the pigs were eating discarded food he’d have been happy to put on his plate.  Back in England,  The Real Junk Food Project was born, firstly as a café: then as an ever-expanding movement helping others develop their own models; as a Sharehouse sourcing and distributing waste food for those cafes; pay-as-you-feel supermarkets of discarded food; Freegan boxes of intercepted food designed for families; for distribution in a school setting (breakfast clubs, or for families in need for instance); even outside catering.  I’d like to get married all over again for the pleasure of having a Junk Food catering team deliver the party!  You can see why Alison needed to talk to Adam.

She found a co-conspirator in her friend Janet, and between them they located premises at Community House, equipment, cookware, crockery, cutlery, napkins… everything you need to feed the masses.  I’ve dismissed that task in a sentence, but I don’t underestimate the achievement.  They found volunteers too.  I wasn’t in at the beginning, but I’m part of the team now, and I wouldn’t miss my stints for anything.

A year ago, the café opened.  It’s on Thursdays, Ripon’s Market Day.  People start to drop in from 11 o’clock for a coffee, maybe a cake.  From 11.30 they’re eager for lunch.  Seating is at refectory-style tables, so whether you come with a friend, family, or on your own, you’ll be sitting with others and soon be talking to those around you.

Look!  Here are a few sample menus.

The cooks for the day will have been to Wetherby the day before to collect supplies, considered the random collection of ingredients and devised and cooked a varied and tasty menu to suit everyone: there are always vegetarian and vegan choices.  There’s nearly always a soup or two, and good old fashioned nursery puddings are hugely in demand.

Kitchen action.
Oven action.
Roasting roots.

The volunteers have been in since 10 o’clock, setting tables, chalking up the menu, getting everything ready.  At 11.30, they become waitresses and waiters: taking orders, collecting and serving the food to the diners, taking turns to wash up, and finding time to chat and be welcoming.  Newcomers become regulars: regulars become friends. We have office workers; young families; elderly people who welcome a hot meal in friendly company; visitors to the city …

A tasty bake.
A session in full swing.
It’s quiet now. At 1.30, many diners have left. Time for us to chat to the late-comers.
Modelling a pinny.
Pay-as-you-feel.

At the end, people put what they feel in a box by the door.  The point is to save food from landfill, not to make money, so those who can’t pay don’t need to feel embarrassed.  Some offer services instead – there were some electricians in one week ….  There are costs of course – notably the rent: so far donations have kept us in the clear.  Any profits are re-invested in improved services.

Then, for the volunteers, it’s time to wash up, tidy up, put things away, swab the kitchen floor, pack away the tables and chairs, vacuum … and finally go home for a rest and a nice cup of tea.

Wholemeal has become a real asset to Ripon community life. And look at the food that’s been intercepted from landfill!  Win-win.  Thank you, Alison.  Thank you, Janet, thank you Adam … and everyone else who’s made it possible.

Radio York transmitted its whole morning show from Wholemeal last Thursday.  Anyone who’s super-interested can listen here, on BBC Sounds.

Author: margaret21

I'm retired and live in North Yorkshire, where I walk , write, volunteer and travel as often as I can.

55 thoughts on “Pay-As-You-Feel, Eat a Good Meal”

    2. Susan, I was just going to say the very same thing! I’m usually already totally exhausted by just reading all the things Margaret is doing! So, thank you for pointing out the important stuff!

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  2. I echo Susan’s sentiments – where do you find the time and the energy! But what a great scheme. I’m guessing that it’s great fun too! Well done to all involved.

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    1. I’m not involved in the nitty-gritty. But I’m aware that Questions Were Asked of the original project about using products beyond their use-by, as opposed to their sell-by dates, even though they were still quite wholesome.

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  10. When I see the amount of produce in the supermarket that has a shelf life of only one more day I think how much will be wasted. Surely it is time to stop all this mass consumerism and stock less food? Better to run out than throw out and if we went back to eating what was in season then we’d stop all the unnecessary journeys and air miles too. Common sense is definitely lacking. I do like what you are doing here, a shame it’s not replicated around the country.

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  16. I’m a bit of a latecomer because I listened to well over one hour into the 3h programme you linked to your post. I’m SO impressed and now look at Ripon with an unchangeable feeling of awe and admiration. You guys are truly awesome, first the Brexit battle so well fought and then this super dooper project. Bravo my friend.

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    1. Well, well done you for tackling three hours of local radio. I fast-forwarded through music and other chat and probably heard all the important bits (including me!) in about twenty minutes. I have to say, this is more fun than battling Brexit.

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  17. Yes, well done, well done all. It’s all brilliant and offering more than food, as for many it’s offering company too. I heard Adam Smith on BBC Radio 4’s ‘Positive Thinking: Tackling Food Waste’ at the beginning of January and I thought his solution was brilliant. I was so disappointed that he didn’t win as the best solution. His project is so much more than just a handy App (the winning solution if I recall), it’s about communities too. So pleased to see your café is working out.

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  18. Hi Margaret – I have tried to post a comment twice and both times it seems to have disappeared. So just to try again and to say that this is an impressive and innovative project and it provides plenty of food for thought!

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  19. Fantastic! What a brilliant enterprise! Do you have to cook, Margaret, or are you more about setting up and making it happen? I could do that but I’d hate to have to cook for people. I’ll have to see if the idea’s caught on over here. Probably at the other end of the Algarve.

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    1. There’s a small team who cook. And having done my Health and Safety Training I’m going to join them from time to time. But this is an idea whose time has come so I’m sure you’ll find someone, somewhere doing it.

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  20. Your energy amazes me and always used to help others. You are an inspiration Margaret and that is not a phrase I use lightly.

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    1. Gosh. *blushes*. I’m only keeping myself off the streets really. I certainly haven’t got your creativity and physical endurance. You two have achieved so much.

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