THE premise of BS3 Jammin’ is straightforward: gather surplus food and jars from the local community to create preserves, juices, and meals. The project was hosted by St Paul’s, Southville, in Bristol, and led by a member of the community, Cags Diep, who was inspired to create the project after witnessing the panic, greed, and food shortages during the Covid-19 pandemic. It became clear to her that many communities were overlooking the potential of untapped local food resources.
In the UK, an astonishing 9.5 million tonnes of food are discarded each year, even as 8.4 million people face food poverty. Globally, more than one third of all food produced goes to waste, resulting in environmental harm through greenhouse-gas emissions, and exposing inefficiencies in how we use resources.
The goals of the project were simple:
- reduce food waste;
- celebrate the abundance of local produce;
- teach practical cooking skills;
- support the local foodbank outlet; and
- engage the community through cooking, art, and crafts.
Ms Diep and the Vicar of St Paul’s, the Revd Jacqui Kean, researched who, they thought, would be a good fit for the event, and then contacted relevant businesses and individuals by email and Instagram. They brought together an impressive range of collaborators, including South and East Bristol Foodbank (seeded by Trussell), and In Hope Bristol (a charity helping people overcome the insecurities of homelessness, hunger, and poor mental health).
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Sirona Healthcare provided kits for making bird-feeders and decorating plant pots; Creative Waves introduced participants to the art of turning old T-shirts into reusable carrier bags — a fun and practical way to reduce plastic waste; Eden Project led workshops and discussions on sustainability; and Long Ashton Growers showcased the power of community-driven organic farming, offering inspiration to those eager to grow their own produce.
Chefs were recruited through the Square Food Foundation: the chefs were an integral part of the day as they cooked the food and provided their expertise to those wanting to learn. More than 30 delicious meals, preserves, and juices were created.
To inspire foraging in the local area, Ms Diep highlighted on a map spots where people could freely forage: hidden gems were uncovered, such as herb planters at the train station, and fruit trees in overlooked corners of car parks.
THE two-day event drew in between 200 and 250 people each day, demonstrating the community’s appetite for meaningful engagement. More than £500 was raised, although fund-raising was not the event’s primary objective, and it was completely free, with pay-as-you-feel-inclined donations. The important aspect of this project was getting people involved, educating them about different ways to reduce food waste, and making the event fun and engaging — and it culminated in a vibrant, creative, and community-building experience.
More than half a tonne of locally grown food was collected, and the food scraps were composted locally, feeding back into the soil. One participant remarked: “I loved how the event covered everything from growing to picking, processing, cooking, eating, and composting. The full circle was inspiring.” As Ms Kean observed, “BS3 Jammin’ beautifully reflects principles of creation, abundance, and stewardship. It’s about using what we have wisely and ensuring no one is left out.”
The team of chefs and volunteers ensured that BS3 Jammin’ not only met its goals but surpassed them. What began as an effort to reduce food waste evolved into a cross-generational celebration of sustainability, creativity, and community spirit. The initiative attracted a larger audience than expected, and sparked invaluable conversations about environmental stewardship in the community.
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Its emphasis on the entire food cycle — from growing and harvesting to composting— resonated with participants. By integrating education, collaboration, and hands-on activities, BS3 Jammin’ could become a model for how local action can address food insecurity and environmental challenges.
One unexpected discovery was how many people were fascinated by composting. Alex, from Generation Soil, hosted a composting stall and conducted workshops to teach people how to manage food waste effectively. His enthusiasm for composting was contagious.
ORGANISING an event of this scale requires time and energy. Ms Diep and her team worked tirelessly to manage logistics, promote the event on social media, and ensure its success. There is still room for growth, and future iterations of BS3 Jammin’ could:
- expand partnerships to include even more local growers and sustainability advocates;
- increase outreach to engage a broader audience, particularly those unfamiliar with sustainability practices; and
- get more people involved with the apple-picking.
But BS3 Jammin’ is not just an event: it is proof of what a united community can achieve with a shared purpose. By addressing food waste and food poverty head-on, it has delivered real, measurable impact, while sparking hope and action. With its innovative, holistic approach, it is a model that can be replicated elsewhere. It stands as a blueprint for other communities to follow.
Kit Connell is Environment Manager for the diocese of Bristol.
What is needed
- donations: surplus food, jars, and core ingredients
- volunteers: enthusiastic helpers to assist with preparation and activities
- chefs: skilled individuals to lead cooking and teach participants
- equipment: apple press, and other tools for food-processing
- marketing materials: posters, flyers, and banners to promote the event
- stationery: supplies for organising and running workshops
Do:
- plan ahead: organise thoroughly from the beginning.
- follow the two-day format: use day one for prep, especially with large quantities of produce.
- make it fun: ensure the event is enjoyable for all involved.
- supervise children: provide proper oversight when they are handling produce.
Don’t:
- make vague donation requests: provide a clear shopping list for businesses and donors rather than ask for money.
- overlook prep time: don’t underestimate the time needed to process large quantities of produce.