THE premise of BS3 Jammin’ is simple: gather surplus food and jars from the area people 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 in the course of 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 annually, whilst 8.4 million people face food poverty. Globally, a couple of third of all food produced goes to waste, leading to environmental harm through greenhouse-gas emissions, and exposing inefficiencies in how we use resources.
The goals of the project were easy:
- reduce food waste;
- rejoice 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, can be fit for the event, after which contacted relevant businesses and individuals by email and Instagram. They brought together a powerful 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 option to reduce plastic waste; Eden Project led workshops and discussions on sustainability; and Long Ashton Growers showcased the ability of community-driven organic farming, offering inspiration to those desperate to grow their very own produce.
Chefs were recruited through the Square Food Foundation: the chefs were an integral a 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 encourage foraging within the local area, Ms Diep highlighted on a map spots where people could freely forage: hidden gems were uncovered, reminiscent of herb planters on the train station, and fruit trees in missed corners of automotive parks.
THE two-day event drew in between 200 and 250 people every 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 necessary aspect of this project was getting people involved, educating them about alternative ways to cut back food waste, and making the event fun and interesting — 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 all the things 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 now correctly and ensuring nobody is not noted.”
The team of chefs and volunteers ensured that BS3 Jammin’ not only met its goals but surpassed them. What began as an effort to cut back food waste evolved right into a cross-generational celebration of sustainability, creativity, and community spirit. The initiative attracted a bigger audience than expected, and sparked invaluable conversations about environmental stewardship in the neighborhood.
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Its emphasis on the complete food cycle — from growing and harvesting to composting— resonated with participants. By integrating education, collaboration, and hands-on activities, BS3 Jammin’ could turn into a model for a way local motion can address food insecurity and environmental challenges.
One unexpected discovery was how many individuals were fascinated by composting. Alex, from Generation Soil, hosted a composting stall and conducted workshops to show people easy methods 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 administer logistics, promote the event on social media, and ensure its success. There remains to be room for growth, and future iterations of BS3 Jammin’ could:
- expand partnerships to incorporate much more local growers and sustainability advocates;
- increase outreach to have interaction a broader audience, particularly those unfamiliar with sustainability practices; and
- get more people involved with the apple-picking.
But BS3 Jammin’ will not be just an event: it’s 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 motion. With its modern, holistic approach, it’s a model that could 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 required
- donations: surplus food, jars, and core ingredients
- volunteers: enthusiastic helpers to help with preparation and activities
- chefs: expert individuals to guide cooking and teach participants
- equipment: apple press, and other tools for food-processing
- marketing materials: posters, flyers, and banners to advertise the event
- stationery: supplies for organising and running workshops
Do:
- plan ahead: organise thoroughly from the start.
- follow the two-day format: use day one for prep, especially with large quantities of produce.
- make it fun: make sure the event is enjoyable for all involved.
- supervise children: provide proper oversight once they are handling produce.
Don’t:
- make vague donation requests: provide a transparent shopping list for businesses and donors fairly than ask for money.
- overlook prep time: don’t underestimate the time needed to process large quantities of produce.
