The Real Junk Food Project Sheffield has made three new full time appointments.
The social enterprise which works with surplus food to feed bellies, not bins has expanded the team to keep up with demand for their innovative project.
The roles of Catering Manager, Operations Manager and most recently Executive Head Chef were created to meet demand at the growing business. Directors Jo Hercberg and Rene Meijer found that the project was growing faster than they we able to manage it and took a decision to create three new full time roles.
Katherine Keeler joined TRJFP Sheffield as Catering Manager earlier this year, looking after the conference, events and bespoke wedding catering service that has been built up over three years.
She said: “Since starting with TRJFP Sheffield I’ve been amazed at the amount of good food that’s thrown away. Our popular catering function offers not only food but a route to paid employment for our volunteer team and the chance to work with established chefs in exciting venues all whilst reducing food waste. New for 2018 we’re offering delivered buffets and a set Christmas menu!”
Ashley Cooke became the team’s Operation Manager in August in a newly created full time role. Just two months into the role Ash is settling in well.
‘My main focus is to intercept more food and make a difference to the local community, simple! TRJFP Sheffield now has the resources in place to improve their logistical operation and work with more organisations in Sheffield to reduce food waste further.
“It’s crazy to think that tonnes of perfectly good food is thrown away daily and even crazier knowing that everyone, no matter where you are or how much money you have, can help tackle this ongoing issue. Working with so many volunteers can be challenging but is very rewarding, from vans full of fruit and veg to 60+ happy market shoppers, I can guarantee that no day is ever the same!’”
Most recently Brez Barwise joined the team as the new Exec Head Chef in October. Having volunteered with the project since 2016, Brez is well known and loved by both the team and customers alike. Brez’s remit at TRJFP Sheffield is to work across food services, enhancing menus, upskilling our staff and volunteers and making the most of the rescued food.
Brez, Katherine and Ashley join directors Jo Hercberg and Rene Meijer as full time staff at TRJFP Sheffield. Jim Sneddon, Consultant Chef, Emily Rutter, Steeple Corner Cafe chef and Gabriela Azadi – Citrus Cafe chef make up the full staff team with the help of 180 volunteers.