Lidl Edinburgh Leith

The Food Rescue Group, Edinburgh was established by Suyash Mishra, a student at the University of Edinburgh, to address the growing challenges of food waste, climate change, and local food insecurity. In an era defined by environmental strain, resource scarcity, and ecological imbalance, this initiative is both timely and essential. A core focus of our work is tackling food waste, a significant issue that results in the loss of valuable resources and contributes substantially to methane emissions from landfill. Addressing this problem is both an environmental necessity and a moral responsibility, as redistributing surplus food can provide meaningful support to local families and individuals in need. We work closely with local producers and retailers to ensure surplus food is rescued rather than discarded. These partnerships allow businesses to reduce disposal costs while delivering measurable environmental and social benefits to the community. The day-to-day operation of the Food Rescue Group is led and managed by Suyash and Marina, who oversee all aspects of the initiative. This includes coordinating volunteers, organising surplus food collections, communicating with retailers and partner organisations, managing collection schedules, arranging distribution, responding to last-minute changes, and ensuring food reaches recipient locations safely and on time. Their hands-on management helps maintain an efficient, reliable, and community-centred operation across Edinburgh. Our mission is powered by dedicated local volunteers who collect and distribute surplus food shortly after it becomes available. This rapid turnaround ensures freshness, removes the need for storage, and helps maintain high standards of food safety and quality. Every item is carefully inspected, and any food deemed unsuitable is disposed of responsibly to minimise environmental impact. Volunteer coordination is managed through a dedicated WhatsApp group, providing real-time updates on collection times, locations, and available quantities. Suyash and Marina use this system to coordinate volunteers, respond quickly to changing collection requirements, and ensure the smooth running of rescue and redistribution activities. Through this initiative, we are reducing methane emissions and resource waste by diverting surplus food from landfill. Our work supports those in immediate need while remaining open to anyone who values food, sustainability, and responsible consumption. By engaging a broad cross-section of the community, we aim to foster shared ownership of the solution to food waste. As we continue to develop and refine our approach, we are making meaningful progress towards a more sustainable and inclusive future. Join us in Edinburgh and help make a difference, one meal, one volunteer, and one community at a time.

SHRUB Cooperative is an organisation based in Edinburgh. The Food Sharing Hub initiative collects surplus food and redistributes it free of charge to the local community, food provision partners and a network of Edinburgh hostels. The Food Sharing Hub is Scotland’s first rescued food shop. Now located at the Pavilion Cafe and Community Hub, it saves surplus food from supermarkets and small businesses around Edinburgh from an unnecessary fate in the bin. It’s open for everyone. Simply come along to the Food Sharing Hub, fill a basket with food and take it for free or give a donation. How does it happen? To get all of this delicious food on our shelves, it takes a lot of work and a dedicated team of volunteers! ​ Step 1 In the evenings, our collection team travel round all our partner stores on cargo bikes collecting food that the stores haven't managed to sell. Step 2 These collectors then bring the food to a team of volunteers waiting at the Pavilion who sort through it and store it appropriately. This team take some of the food to local hostels on their way home. Step 3 The next morning, a team of volunteers from the Pavilion come in early to arrange the food on the shelves and put aside some food for other partner organisations. Step 4 Our doors open at 10:30am and our shelves are looking full and tidy - all thanks to all these people! We're open 7 days a week from 10:30am til at least 15:30pm -- sometimes longer!

Our main game is to reduce Food Waste in the local area. This comes from a desire to respond to the Climate Emergency in a practical, urgent way. We want to increase awareness in the community about the environmental impact of food waste and inspire positive changes to behaviour. We hope to address issues of food poverty as part of this project and reach those in our community who are most in need of food. Everyone is welcome at our project, there is no stigma to collecting food and we make it fully accessible. We aim to become a linked in part of the community project ecosystem in Portobello, receiving active support from local organisations like Action Porty, the Town Hall, the Wash House, the Timebank and PEDAL. Our ultimate vision is to prevent food waste whilst creating a sociable space for the community to cook, eat and share food. We are mindful of our carbon use and the impact of our activities. We intend to increase our use of cargo bikes in collecting and delivering food. Food collected is offered to all on Saturday morning from 10.30am. We ask for donation [suggested donation £3 per basket of food]. Part 1: Scarcity within Abundance: Community Fridges and the Contradictions of Food Redistribution (Part 1) | Living Good Food Nation Lab Part 2: Scarcity within Abundance: Community Fridges and the Contradictions of Food Redistribution (Part 2) | Living Good Food Nation Lab