Food connects us: to each other, to the land, and to the choices we make every day. The Food & Drink category of the Mole Valley Sustainability Awards celebrates the incredible efforts of local organisations and initiatives that are growing, sourcing, and sharing food in ways that are kind to the planet and generous to the community.
Whether it’s reducing food waste, supporting local producers, or encouraging people to grow their own, these changemakers are proving that sustainable food is about more than what’s on your plate—it’s about how it got there, and who it helps along the way.
In a brilliant effort to reduce waste, Mole Valley residents were invited to bring surplus apples from their gardens to be pressed into fresh, unpasteurised apple juice. It’s a simple yet powerful way to make use of what we already have, turning excess into something delicious and shared.
This fridge is more than cold storage—it’s a lifeline for surplus food. Stocked with donations from supermarkets, it offers everything from bread and pastries to ripe fruit and vegetables. Anyone can take what they need, helping to prevent good food from going to landfill while supporting those who need it most.
With an estimated 800,000 tonnes of fruit from personal trees going unharvested each year, the Leigh Food Festival is tackling food waste head-on. By encouraging residents to harvest and share their surplus produce, the festival turns overlooked abundance into a celebration of community and sustainability.
Holmestores prioritises sustainability by using reclaimed wood and energy-efficient LED lighting in their furnishings, and sustainable, locally sourced wood for their pizza oven fuel. They support local partners like Surrey Hills Coffee for their exclusive blend and focus on artisanal British products, including those from B Corp and women-owned businesses. Their menu emphasizes high-quality, unprocessed whole foods, while eliminating single-use plastics from their drinks. Their terrace planting promotes pollinator-friendly habitats, supporting local biodiversity.
Coughlans Bakery operates with an impressive 99% zero waste goal, recycling all waste in partnership with Bio Collectors who convert it into biofuel and electricity fed back to the grid. They use biodegradable cups, lids, and fully recyclable packaging, alongside a wide vegan range made from locally sourced ingredients. Their flour is sourced from mills within 30 miles to minimize carbon footprint. Additionally, they collaborate daily with local homeless charities to ensure no food is wasted.
These initiatives are showing that food can be a force for good feeding people, reducing waste, and strengthening local connections. Mole Valley is full of flavour, and these organisations are making sure none of it goes to waste.
Reserve your tickets for the Mole Valley Sustainability Awards Event though the ticket tailor website HERE.
