1. EATS ROSYTH Edible and Tasty Spaces
facebook.com/rosythcommunityhub
facebook.com/eatsrosyth
@eatsrosyth
eatsrosyth.org.uk

2. Creating community spaces
Garden
Centenary Orchard
Hub

3. Our objectives
education
citizenship or community development (including rural or urban regeneration)
the relief of those in need
environmental protection or improvement

4. Introducing the Hub
Our hub started life as a converted post office. Originally we focused on Climate Change, sharing information on ways for locals to reduce their carbon footprint. This included:
Growing food at home
Growing together at community garden & orchard
Composting at home
Buying local and seasonal
Reducing food waste
Recycling

5. Food waste facts
Did you know?
⅓ of food produced in the world (approximately 1.3 billion tonnes) is wasted every year
In Scotland alone we’re wasting around 1.35 million tonnes of food and drink every year.
Avoidable food waste is equivalent to £470 per household per year, or £39 per household per month.

6. Dairy – Every year, Scotland’s households throw away
£93 million-worth of dairy waste. That's enough for everyone in Scotland to have milk on their cereal for the next six months.

7. 3rd Real Junk Food Project in Scotland

8. Real Junk Food Project We are a global, organic network of
Pay As You Feel concepts. We divert surplus edible food destined for waste and make it accessible for human consumption.

9. Suppliers: Fareshare, Tesco, Greggs, Farmfoods, Stephens, M&S, wholesalers, residents, allotments
And our own garden

10. SHARE COOK AND EAT TOGETHER Data collection..
We weigh every kilo of food we intercept.
We count the number of meals we share, both at meal time and throughout the week from our shelves.
We track numbers of people attending events.
We carefully record our donations and spending.
COOK AND EAT TOGETHER
SHARE

11. Surplus food collected and distributed to local community via food parcels and community meals since we started
6.6tonnes!
6600kg

12. In some areas of Fife 1 in 3 children live in poverty
Dline Foodbank stats from 2017/18
Over 3000 adults, nearly 2000 kids
1 in 10 in work
50% single people
Less than 3% homeless
Food poverty
Providing dignified solutions to food poverty and supplementing work of Foodbank

13. Made from 90% intercepted food
Thurs evening
3 course
Real Junk Food meal 5-7pm
Made from 90% intercepted food
Tip
How creative can we be?
How can we save our ingredients from going to waste?
How can we use leftovers?

14. Friday Frank’s Healthy Alternative Takeaway

15. Pizza night! Saturdays 5-7pm

16. Rosyth Community Garden provides
fresh veg all year round
All needs to be shared, cooked and shared or preserved and stored

17. Our beautiful orchard and outdoor classroom

18. We even have beehives!
And make our own honey & beeswax wraps.

19. Volunteers! Lots of them!
Developing skills, gaining qualifications and confidence..

21. Thank you for listening, please come and visit!

22. Group discussion
How can you engage your community by creating spaces for people to come together?
What do you think the challenges are when creating community spaces? Focus on community garden..
What outcomes could you measure to see if your project is being effective?