We are hiring! -Position closed

 Food for Soul is looking for a Communication & Networking Officer to join our fast-growing team and work hands-on with the expanding Food for Soul’s network around the world. Want to join us? 

What will I do?
Communicating our work to new and existing stakeholders is paramount to the success of our work. Food for Soul has a large map of stakeholders with whom it works in a highly collaborative way hence it is important to network and communicate efficiently with them as well as to facilitate the learning and good practices between them. The role focuses mostly on communication and networking with operational stakeholders and will work in collaboration with the media officer.

Which will be my main tasks?

  • Produce and renew FFS communication and capacity building material describing and promoting the work of Food for Soul to different stakeholders (eg. video, written material, social media etc)
  • Coordinate communication with our existing projects and be responsible for the ‘Learning Network’ of all FFS projects – administer communication platforms for the Learning network, disseminate communication material and contents, coordinate forum for exchange experience and information etc. 
  • Support the Coordination of the scoping of new project partners worldwide (particularly in the US) – organise information, disseminate TORs and reporting, organise meetings etc

Am I suitable for this position?
Yes, if you have:

  • Strong experience of communication (essential, minimum 3 years of experience) and marketing (desired)
  • Strong experience of using different communication tools online and offline, minimum 3 years
  • Strong experience of producing communication and capacity building material in written and multimedia
  • Experience of working in the community, non profit sector (associations, foundation, co-operations etc) (desired)
  • Experience on project management
  • Great knowledge and experience of working and communicating with different partners and stakeholders (community partners, associations, sponsors etc)
  • Knowledge of and interest in food waste issues and trends
  • Excellent use of english and italian (both verbal and written)
  • Excellent use of MS Office applications, social networks and Google tools

And also some..

  • Excellent communication and relationship skills with different actors and stakeholders
  • Ability to take initiative, being proactive and work independently
  • Ability to prioritise effectively and flexibility to adjust to changing priorities
  • Exhibit innovative thinking and able to overcome difficulties with little supervision
  • Great motivation to work in the nonprofit sector, in particular on issues of food waste and social inclusion
  • Strong team working aptitude

How can I apply?

Email at info@foodforsoul.it  with:

  • Your most up to date CV
  • A motivational letter explaining how you meet the criteria of the role and your motivation in applying to the role  

We look forward to hear from you!

The Food for Soul Team

 

 


Refettorio Felix at St Cuthbert’s successfully took off

 The six weeks of service during the London Food Month are just the beginning of a wider and long-lasting project that will empower the community of London in the fight against food waste 

With more than two tons of recovered food, 6500 dishes served, 300 volunteers and 30 guest chefs involved, we couldn’t be prouder of Refettorio Felix great kick off. The partnership with St Cuthbert’s and The Felix Project made this great results come true from the very first day of service, June 5th, when Massimo Bottura, founder of Food for Soul, prepared on-the-spot recipes based on what was delivered in 50 crates of surplus ingredients delivered the same morning. Starting with a comforting “soup of everything” and what can be already considered an iconic no-waste recipe, the breadcrumb pesto, Massimo Bottura ended the meal by celebrating the British food culture with an earl grey ice cream and biscuits.

After him, many other guest chefs joined the resident kitchen team: from Alain Ducasse to Enrico Cerea, from Claire Smyth to Margot Henderson, every chef generously shared their skills and knowledge to show the inner beauty of each ingredient and to transform something tasty and perfectly edible into nutritious meals.

2100 guests from vulnerable conditions have already enjoyed the new lunch service offered in the freshly renewed venue at Earl’s Court. So many other guests will: thanks to The Felix Project and St Cuthbert’s, Refettorio Felix will be open and serve lunch even after the end of the London Food Month, as a legacy of the festival to the city of London for years to come. Volunteers, sustainers, sponsors and suppliers are still welcome to join us!

The warm and modern atmosphere as well as the functionality and the versatility of the space, masterminded by architect Charles Wainright and interior designers Studioilse, will make Refettorio Felix a valuable space for the whole community. In fact, both the kitchen and the hall are now available for rent to host workshops, team-building seminars, private dinners and any other kind of event. The proceeds will significantly support the sustainability of Refettorio Felix and will make it an engaging cultural hub open to the community as a whole.

Want to volunteer? Want to rent the space? Want to be involved? Want to know more? Visit www.refettoriofelix.com

 


Historic St Cuthbert’s Centre revealed as the site for the new Refettorio Felix

We are delighted to name St Cuthbert’s Centre in Earl’s Court as the site of its new community kitchen Refettorio Felix. The historic community space will undergo an ambitious six-week makeover in order to reopen its doors on 5 June, in partnership with London Food Month festival, to serve delicious meals created from surplus ingredients provided by The Felix Project.

For 25 years, St Cuthbert’s has played a pivotal role in helping to alleviate hunger and poverty in West London. With a mission to ‘prove the community cares’, it has acted as a drop-in centre for vulnerable people including rough sleepers, homeless and those facing issues of addiction and mental health. Not only providing a subsidised lunch service, the centre also offers support such as counselling, showers and clothes donations.

Architect Charles Wainwright will be overseeing the centre’s extensive renovation which includes the installation of a brand new professional kitchen. Curating the interior design will be the award-winning Studioilse headed by Ilse Crawford. Her London-based studio is known for its human approach to design, creating environments where humans feel comfortable and at home.

This transformational project will allow Refettorio Felix at St Cuthbert’s to provide an enhanced dining service in a welcoming and inclusive environment. Creating a beautiful space infused with art and design will help bring a new sense of dignity to the table, showing how aesthetics and ethics go hand in hand.

Stephen Milton, centre manager at St Cuthbert’s, commented; “we are incredibly excited to have been chosen as Food for Soul’s first pioneering Refettorio in the UK. Witnessing the transformation of what was a rundown building in disrepair into a creative and beautifully designed kitchen space that’s modern and practical has been both stimulating and motivating. This will have a fundamental impact on all those associated with the centre, not least our guests, and leave a legacy for our future by raising our profile and visibility in the community.”

A long list of eminent guest chefs will join Massimo Bottura to cook at Refettorio Felix throughout London Food Month, in an effort to highlight the value of the space, the surplus ingredients and its daily lunchtime guests. Although the dining service is not open to the public, Refettorio Felix is calling on Londoners to help volunteer throughout June and beyond. There will also be an afternoon slot allocated to visiting the new space.

Thanks to its collaboration with London Food Month, Refettorio Felix at St Cuthbert’s will gain £1 from every ticket sold for the festival’s Night Market held from 7-18th June at Perks Field, Kensington. The outdoor market will feature 50 diverse and exciting food stalls from London’s favourite chefs, restaurants and street food stars.

After June, the combined impact of St Cuthbert’s long-standing experience, the food supply from The Felix Project and the ongoing support of Food for Soul will allow Refettorio Felix to provide a vital community service for years to come.

Please share our news! #refettoriofelix


The Rockefeller Foundation to Support Food for Soul to Grow Sustainably

Backing from the American philanthropic Foundation will enable Food for Soul to take its successful Refettorio model to some of the USA’s most vulnerable communities

We’ve got great news! In recent months Food for Soul has been in talks with The Rockefeller Foundation who has been impressed by Food for Soul’s work to combat food waste in support of social inclusion. The Foundation has now confirmed it will support Food for Soul, both financially and with expertise,  in expanding its impact sustainably. This includes taking our model of community kitchens, the Refettorios, to the United States.

By 2019, we hope to have set up Refettorios in at least two US cities. Food for Soul will be spending the coming year scoping out opportunities in US locations before finding local community partners to support each project. The first cities we are considering include New York, Miami, New Orleans and Detroit.

Like Food for Soul’s previous projects, we plan that our Refettorios in the US will act as social hubs where surplus ingredients can be transformed into nutritious meals offered to vulnerable community members. We will also invite aspiring young chefs from the community to expand their culinary talents by working in the kitchen. With help from designers, architects and artists, each Refettorio will become an inspiring space that promotes well-being.

We are extremely excited to have the support of Rockefeller – a foundation with a proud history of promoting worldwide initiatives linked to wellbeing and social resilience. In 2016, the foundation launched YieldWise, committing $130 million to tackling global food waste projects, and has also recently funded a feature-length documentary called WASTED! The Story of Food Waste.

Speaking about the new partnership, Rajiv Shah, president of The Rockefeller Foundation, said; “A Food for Soul network across the US will help us to feed more people with the food we have and offer a new model for addressing urban poverty through social inclusion. I’m thrilled the Foundation is supporting this effort.”

We are sure that with our previous experience and Rockefeller’s backing, Food for Soul will be able to set a new standard for our Refettorio projects. As our founder, chef Bottura, summarised; “We are thrilled to have The Rockefeller Foundation’s support in working towards a greater and stronger sustainable impact and to introduce Food for Soul’s successful Refettorio model to America.”

Check our website and social media for updates on Food for Soul future plans. If you are interested in supporting us, get in touch at info@foodforsoul.it


Join the first Food for Soul talk in Los Angeles

 Five internationally renowned chefs debate food sustainability during Los Angeles Times Food Bowl in May 

Non-profit organization Food for Soul and the Los Angeles Times invite the public to attend a one-off panel discussion with five world-renowned chefs, Massimo Bottura (Osteria Francescana), Mario Batali (B&B Hospitality Group), Roy Choi (Kogi), Dominique Crenn (Atelier Crenn) and Mary Sue Milliken (Border Grill), who will take to the stage to share their personal visions on shaking-up the food system.

Moderated by Pulitzer Prize-winning food critic Jonathan Gold, this exciting panel discussion taking place on the 5 May at The Ace Theatre at Ace Hotel in downtown Los Angeles and sponsored by San Pellegrino is a flagship event of the month-long food festival, L.A. Times  Food Bowl, that offers a packed schedule of highlight events throughout May.

The hot topic of food sustainability is ripe for discussion among the stellar panel of trailblazing chefs, each one passionate about using their culinary influence to engage with wider food issues and mobilize others to take action.

The lively debate will kick off at 8pm to be followed by audience questions presented to the panel. The evening finale is a screening of the brand-new documentary Theatre of Life that tells the moving story of how Chef Bottura set up community kitchen Refettorio Ambrosiano in Milan to feed refugees and the homeless.

Tickets for the evening cost $35 are available from the Food Bowl festival website. $5 will go to Food Forward, a LA non-profit that rescues fresh local produce that would otherwise go to waste.

 

Panel speakers:

Massimo Bottura: Italian chef and restaurateur Bottura is the founder of Food for Soul that sets up community kitchens decorated by artists and supplied with surplus ingredients to feed those in-need.

Mario Batali:  Outside the kitchen, eminent restaurateur Batali helps ensure children are well fed through projects including  the Mario Batali Foundation and the Lunchbox Fund.

Roy Choi: Chef and food truck pioneer Roy Choi provides access to healthy, affordable food in inner-city neighborhoods, including Watts and Oakland, with his ambitious partnership with chef Daniel Patterson, LocoL.

Dominique Crenn: French-born chef Crenn is the founder of a series of dinners honouring CUESA (Center for Urban Education about Sustainable Agriculture).

Mary Sue Milliken: This chef and cookbook author devotes herself to myriad causes including fighting childhood hunger with Share our Strength and campaigning for sustainable fish for Seafood Watch.


Food for Soul to open Refettorio Felix in time for London Food Month

The new community kitchen will open its doors this June in collaboration with The Felix Project and will remain as a legacy of the festival celebrating the diversity of British food culture 

Food for Soul, the non-profit organisation founded by chef Massimo Bottura, is partnering with The Felix Project, a London-based food waste charity, to open its third major international project. The joint venture will see the exciting opening this June of a community kitchen, called Refettorio Felix,  that replicates Food for Soul’s previous projects in Milan, during Expo2015, and in Rio’s 2016 Olympics.

The project will see a soon-to-be-disclosed London venue converted into the new Refettorio Felix with the help of eminent London interior designer Studioilse (past projects include Soho House New York and Mathias Dahlgren restaurant). The result will be an engaging dining room complete with a professional kitchen where surplus produce supplied by The Felix Project will be cooked up by guests chefs. During London Food Month, Refettorio Felix will provide lunch from Monday to Friday for the homeless and vulnerable individuals. The aim is to serve more than 2,000 meals using five tonnes of recovered food.

More than 30 leading British and international chefs have already accepted the call to action from Massimo Bottura to cook in the Refettorio. So far those confirmed include: Alain Ducasse (along with Alain Ducasse at the Dorchester executive chef Jean-Philippe Blondet), Alberto Crisci (from The Clink Charity), Angela Hartnett, Anna Hansen, Antonio Favuzzi, Ashley Palmer-Watts, Brett Graham, Bruno Loubet, Clare Smyth, Claude Bosi, Damian Clisby, Daniel Boulud, Douglas McMaster, Enrico and Roberto Cerea, Francesco Mazzei, Giorgio Locatelli, Isaac McHale, James Lowe, Jason Atherton, Jess Murphy, Jonny Lake (Executive Head Chef The Fat Duck), Leandro Carreira, Lee Tiernan, Margot Henderson, Michel Roux Jr., Monica Galetti, Nuno Mendes (chef of Chiltern Firehouse), Oliver Peyton, Sat Bains, Roberto Ortiz, (head chef of Lima) and Robbin Holmgren (head chef of Fifteen).

Their expertise will be drawn up to turn ingredients that would otherwise be wasted into a delicious three-course menu served to the guests. “Chefs have risen to celebrity heights,” Chef Bottura commented. “I believe we, chefs, can reflect these lights to illuminate the most pressing issues facing society today. Cooking is a call to act.” 

The unique aesthetics of Refettorio Felix, along with the use of quality tableware and restaurant-style service, aims to provide a holistic approach to nourishment that feeds both the body and the soul. More than only providing a warm meal, Food for Soul wants to bring back a sense of dignity to the table. This reflects Massimo Bottura’s belief that “a delicious meal shared with others is much more than the sum of the ingredients. It is a gesture of love.”

Following the month-long festival, Refettorio Felix will continue to operate with the support of Food for Soul and its partner The Felix Project to serve meals prepared by two resident cooks with monthly assistance from a guest chef. The community space will also be used to host events, workshops and social entrepreneurship programmes to engage the local community in the fight against food waste.

 

 


Less is better

 Laser labels mark the path towards a minimalist approach of food packaging 

When thinking about supermarkets, food producers and consumers, the concept of “waste” could immediately recall discarded, out of date and surplus foodstuffs. But beyond this primary source of wastage, there is a soft belly of bad practices, production and consumption patterns whose environmental impact is still significantly alarming.

In this context, boxes, wrapping materials and all sorts of packaging are indictable for more than a reason: the excess of packs and wraps (especially for fresh foodstuffs) and the use of non-recyclable materials, for example, affect the purchase choices of those consumers with an always growing environmental awareness.

In response to the demand for greener alternatives, food industries around the world are connecting the world of technology and design to propose innovative solutions that are more eco-friendly and even cheaper for consumers. Besides a wiser choice of materials and cleaner packaging designs, a common tendency of the last few years has been the bulk corner adopted by many supermarkets chains, where food can be stored, weighted and carried in bigger quantities in the same packs and with reusable bags. Virtuous examples come from both major cities and small towns, where whole stores are set on bulks -and don’t necessarily concern only food.

The next step towards this massive packaging cut comes from Sweden, Uk and the Netherlands, where supermarkets are replacing sticky labels with laser marking on selected fruit and vegetables. The employed technique, called “natural branding”, uses a strong light to remove pigment from the skin of produce. The mark is invisible once skin is removed and doesn’t affect shelf life, safety and edibility of food. The benefits of this laser technology are remarkable in terms of plastic use, energy and, above all, carbon footprint: it takes less than 1% emissions needed to produce a sticker of similar size. In terms of costs, the initial investment of a laser machine could make it less appealing, but it is almost more cost-effective than stickers -especially on a long term.

Naturally branded oranges, coconuts, sweet potatoes and avocados have been already trialed and received a positive feedback from consumers on social media. Implications on comprehensiveness, clarity of information, design  impact and attractiveness will require further studies and trials, but so far, we can tell that sustainability is always good news.

Photo credits: ICA/ Nature & more


Eat beer with Re-Grained: the new life of scraps is (still) edible

 A Los Angeles based start up makes snack bars out of leftovers from beer brewing 

That of peels, stalks and leftovers is a tough –but long life. Many contemporary consumption practices employ foodstuff only in specific moments of its life, or use just some part from each product. We could think about coffee grounds, dried herbs for infusions, but also fruit peels and cores that are dumped because they are not included in the consumption pattern we are used to.

But the potential of scraps can actually bring several benefits even once conceived as not usable anymore -literally, “scraps”. Firstly, many foodstuffs are still edible and carry a high content of energy and nutritional values. Leftovers, then, can be reintroduced in the environmental cycle as compost, so to have a minor impact on the planet and to significantly contribute to its sustainability.

Through a deep knowledge of food system and the application of innovative ideas, many young and creative businesses have seen in scraps even a profitable potential.

One of those stories is that of Re-Grained, a start-up founded in Los Angeles transforming grains employed in beer brewing into snack bars. From their home-brewery, the founders Dan and Jordan got experienced enough to go beyond the common usage of barley. Being high in fibers and proteins (besides its sugar content), it can definitely be conceived as superfood. From this intuition, the honey almond IPA and the chocolate coffee Stout came out.

The production of the “beer to eat” bars is only one piece of a wider puzzle: in their vision, Re-Grained aims to enact urban ecosystems to do more with less by constantly working on a positive impact on communities and the planet.

Raise your glasses –and bars: cheers to Dan and Jordan!

Photo credits: www.regrained.com

 

 

 


Socialtables@ Ghirlandina come to life

 After the rewarding experience in Rio de Janeiro, the non-profit Organization comes back to Italy to operate in the town where everything has started: Modena. 

December the 5th marked the start for the fourth Food for Soul project. With the support of the Major, the Diocese of Modena and many other local institutions and companies, The Socialtables@ Ghirlandina will open the doors of Ghirlandina self-service cafeteria once a week. Every Monday, 60 guests reported by Caritas and social services of the area will be welcomed at dinner.

The project comes from the desire to join forces of every stakeholder of the area through a common goal: a more inclusive community. For this reason, Food for Soul found in Fondazione Auxilium the perfect operational partner that will run the daily operations of the community kitchen. Chefs from Modena a Tavola association will cook tasty and nutritious meals for the guest, starting from food surplus and donations of several suppliers, among whose Mercato Albinelli and Menù SRL.

The first chef to take the field was Luca Marchini from the restaurant L’Erba del Re, who served a crouton with an onion mayonnaise, tomatoes and bell peppers; a spring onion, zucchini and crunchy cold cuts risotto; a vegetables pottage and a cocoa crumble with fruit cream.

Many other local chefs already answered the call and will join the project in the next weeks and months. Their participation will allow the service to be active on a long term.

The call is also open to the whole town of Modena, the citizens who want to volunteer and donate, as well as the companies who want to join as suppliers, technical or financial partners of Food for Soul.
Together we can make the difference.


Giblor's promotes a charity auction in support of Food for Soul

 The proceeds of five auctioned Food for Soul aprons will guarantee the sustainability of every 2016 project and make those planned for 2017 possible 

Giblor’s keeps supporting Food for Soul. From December 9 to 18, five Food for Soul aprons signed by Massimo Bottura will be auctioned on the charity section of E-Bay Italy. The whole proceeds collected will be donated to the non-profit Organization.

Giblor’s has been supporting Food for Soul since the early stages. The Italian manufacturer, in fact, produces and donates the aprons for chefs and volunteers of Refettorio Ambrosiano in Milan, the Socialtables@ Antoniano in Bologna, Refettorio Gastromotiva in Rio de Janeiro and the brand new Socialtables@ Ghirlandina in Modena, opening on the 5th of December with their first service in collaboration with Auxilium Foundation and the chefs of Modena a Tavola.

For the very first time, the aprons in natural cotton and linen will step out of the doors of the Food for Soul’s projects and be delivered at home of those who will sustain the Organization. This new channel for donations has been made possible also thanks to the collaboration of E-Bay Italy.

The auction not only confirms the technical partnership of Giblor’s with Food for Soul, but opens new ways to reach and include even more sustainers. An essential collaboration that will help Food for Soul in raising awareness on food recovery and social inclusion.

You can join the auction here: Giblor’s per Food for Soul