Food in Community was established in 2012 near Totnes, Devon. Our mission is to rescue food from farms and local producers that would otherwise go to waste, and get it to where it’s needed most, making sustainably produced food accessible to communities across the South West.

WHAT WE’VE ACHIEVED TOGETHER

• 12.5 million+ portions of surplus food is rescued
• 182 charity and community groups supported
• £22 of social and economic value generated for every £1 invested
• One of the UK’s first food hubs
• Food education and contributions to developing food policy
• Specialists in surplus fruit and vegetable redistribution
• First Pay What You Can community dining events in the UK
• Food production facility opening in 2026

We are fortunate to be one of the longest running food hubs in the UK.   Together with farming and other partners we have become specialists in rescuing and using surplus fruit and vegetables for community benefit. Much of the food rescued is fresh, organic and locally grown, creating environmental benefits while improving access to healthy food for thousands of people.

This food reaches children, families, older adults and people facing difficult circumstances. Together, we help people eat well, stay connected to others and enjoy healthier lives with improved wellbeing.

We know that good food alone is not enough to create lasting change. We and our partners use surplus food as part of a wider package of support, helping people access social connections, activities, skills development, wellbeing services and opportunities to build confidence and resilience. In this way, food becomes a gateway to the wrap-around support that helps individuals, families and communities thrive.

The impact of this work extends far beyond the food itself. By supporting frontline organisations and community partners, together we contribute to improved nutrition, better physical and mental health, reduced financial pressure, stronger social connections and a lighter environmental footprint. For every £1 invested in Food in Community, £22 of social and economic value is created. This value is generated through reduced pressure on public services, lower household food costs, improved wellbeing, stronger communities and greater environmental sustainability.

As we look to the future, we are continuing to innovate. In 2025, we began developing a food production facility designed to ensure that even more surplus fruit and vegetables can be put to good use. Scheduled to open in 2026, the facility will transform surplus produce that cannot be redistributed fresh into nutritious food products, helping to reduce waste further, improve food security and value every part of the harvest, including farmers’ effort, and the resources used to grow the food; water, seeds, soil nutrients and land. This exciting development represents the next stage in the journey, aiming to contribute further to a more resilient and circular food system.

Our Pay What You Can community dining events, created using rescued produce, are joyful celebrations of food and community. They offer nutritious meals and a warm welcome to everyone, regardless of income, bringing people together around the simple act of sharing good food.

We run a vibrant community garden with partners Daynes Farm, a working organic farm, where volunteers grow food, learn new skills and build meaningful connections. This hands-on collaboration between farm and community helps strengthen rural resilience, supports wellbeing and deepens public understanding of where our food comes from.

We believe lasting change happens through collaboration. Food in Community is proud to be a member of both the Independent Food Aid Network (IFAN) and the Xcess Network, working alongside organisations across the UK to share learning, influence positive change and build fairer, more sustainable food systems.

Looking ahead, our vision reaches far beyond our own region. We continue to learn from communities around the world while sharing our own experience with others seeking to build stronger local food systems.