We had a sneak peek inside @forage_fern on Lammas Road and caught up with founder Pete on all things zero waste.
Forage & Fern take in produce that would otherwise go to waste and through dehydrating and sometimes grinding into powders an endless list of things like beetroots, blueberries and onions are all saved from landfill and given a tasty new lease of life.
From mangoes and limes to herbs, fruits, vegetables and spices - if you have surplus/waste produce that you want saved or wish to be one of their stockists of tasty, saved surplus, then the crew at Forage + Fern can help!
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#lamnasroad #argallavenue #leabridgeroad #orientway #leyton #eastlondon #zerowaste #wastewarrior #walthamforest #smallbizowner #foodwaste #foodrepurposing #foodrecycling #sustainable #fairwaysbusinesspark #e10
Our cover story from Issue 02 was shot by Vivek Vadoliya (@vivekvad ) with set design by Gemma Tickle (@gemmatickle ). Vivek had come across the work of Forage & Fern (@forage_fern ), a commercial food upcycler who rescue food waste and turn it into beautiful products with longevity. Naturally fitting with our theme ‘From Minimal to Maximal’ with the maximisation of flavour from minimal resources.
Food waste is such a pertinent issue for everyone. It’s easy to get overwhelmed by the doom and gloom around how much food gets wasted each year. We spoke to Peter Ferns of Forage & Fern, to hear a refreshing tale of someone doing something meaningful around the topic.
Regardless of subtext the images that Vivek and Gemma created find a beauty in food that doesn’t fit conventional standards.
Find the full photo essay in our second print issue. Our conversation with Forage & Fern is on our Substack (link in bio).
Introducing Ground Samphire: a bold, briny seasoning that brings coastal flavor to your kitchen.
Use it to enhance sauces, dressings, and pastas. It’s quick, clean, and full of character.
Sustainable. Flavorful. Versatile.
Message us for custom orders or wholesale inquiries.
At Forage & Fern, we rescue wasted produce and give it a second life. We dry it, and sometimes grind or blend it, to create bold, shelf-stable ingredients that reduce food waste and boost flavour in conscious kitchens. The products in this video were used as garnishes and infusions for drinks, showing just how versatile upcycled ingredients can be. Got something specific in mind? Just drop us a message!
Did you guess it? - Soy Moroni Powder
Part of a closed food system, we make this punchy powder from Soy Moromi Mash, the byproduct of Koji Soy Moromi sauce production at FLUX.
A salty, umami-packed flavour enhancer that’s super versatile in uses
DM or drop us an email if you’re interested
Crispy, aromatic, and full of flavor
Our dried sage takes this brown butter gnocchi to the next level.
Perfect for chefs, home cooks, and anyone who loves bold herbs.
Can you guess what these spices started as?
We turned surplus ingredients into tasty, shelf-stable spices.
Swipe to find out what it used to be. How many did you guess correctly?
Correct answers are: Blueberries, Yellow Limes, and Chives!
Peter our Founder is running the Hackney Half of behalf of @thefelixproject . We here at Forage & Fern are a huge fan of theirs and love what they do.
If you know Pete at all you will know running is not this thing to say the least. All donations and support are greatly appreciated. Wish him luck!
Link in Bio
Or Support me at: /fundraising/br-3V8KULT8Y3G6-charitypartner-entry-wizz-air-hackney-half-2025?utm_source=IG&utm_campaign=015
Now that we have talked about the impact of food waste on the environment, let's talk about why food upcycling is an important solution.
Upcycling food waste is not only sustainable for the environment, but it is also economically sustainable. As we know, 2.5 billion tonnes of food are wasted globally each year with 9.5 million tonnes in the UK, of which 2 million tonnes is in London alone. Instead of throwing this nearly out of date food in the bin, it can be sent to Forage & Fern to be made into a new product! Keeping nutrients within our food system.
Over the last 12 months we upcycled 2,000 kilos of Beetroot, 1,000 kilos of Carrots, over 2.4 tonnes of Apple Juicing byproduct (pulp), over 3 tonnes of surplus Blueberries, close to 3,000 kilos of Cherry Tomatoes and Tomatoes, 500 kilos of Mushrooms, 3,600 kilos of Limes. This is excluding Herbs, Chilis, and other miscellaneous fruits and vegetables that come our way.
#ReduceFoodWaste #Sustainability #FoodWaste #UpcycledFood #SustainableLiving #FoodInnovation #ZeroWasteLiving #ForageAndFern
