How it works
Our method works alongside the traditional way of doing things, but gives growers a new market for their surplus while giving chefs the challenge and reward of making great food from seasonal ingredients.
The Conventional Way
Grow
Farmer grows to fulfil contracts, building in a surplus to ensure order volumes can be met.
Harvest
Farmer harvests crop and discards surplus and imperfect produce, or harvests only what’s needed and ploughs the rest back in.
Order
Chef orders fruit and veg for next day delivery.
Cook
Chef cooks pre-planned meals.
The Waste Knot Way
Grow
Farmer tries new crops and techniques to develop additional revenue streams adapting to nature’s variability and boosting biodiversity.
Order
Waste Knot tells chef what’s going to be harvest next week; chef orders as a supplement to their regular delivery.
Harvest
Farmer harvests in response to condition and yield of crops, weather conditions and to fulfil Waste Knot orders.
Deliver
Waste Knot’s rescued surplus is delivered by the wholesaler along with the regular order. No extra food miles.
Cook
Chef adapts menus to incorporate rescued surplus, reconnecting with nature’s seasonal cycles and discovering new ingredients.
Everybody wins
- from farmers to caterers - as well as our precious and fragile environment.
“Being a strong advocate for minimal waste anyway, it is great to work with Waste Knot. Using weird and wonderful, misshapen vegetables is never a problem with us and we can make all sorts of delicious things out of it. We need to be more responsible towards waste and natural products. It’s always a surprise when the rescue veg arrives! And we love it!"
— Jesse Dunford-Wood, Parlour