According to the UN World Food Programme, one-third of all food grown and produced is never eaten, which, according to Our World in Data, generates 6% of human-generated, global greenhouse gas emissions.
The tourism industry has a poor track record when it comes to food waste so we felt compelled to support The Long Table, a dynamic community initiative on our doorstep.
Why The Long Table?
As a tour operator offering holidays all over the world, it would be easy to ignore the importance of how our business should be benefiting the community on our doorstep. In Cirencester and Stroud, The Long Table is redefining what a community food space can be. Founded on the principle that everyone deserves access to good, nutritious food and meaningful connection, it operates as a pay-as-you-can cafe where people from all walks of life can share a meal at the same table.
At a time when an estimated one-third of all food produced globally is wasted each year, The Long Table provides a thoughtful and effective response. By sourcing ingredients from local farms and surplus food networks, it transforms potential waste into wholesome, freshly prepared meals that celebrate seasonality and quality.
“Amazing things happen when we eat together – and thanks to the Steppes Fund for Change, more young people will learn, cook and share those moments that build community.” William North, Director of The Long Table
Beyond serving food, The Long Table promotes community collaboration. It supports local farmers, producers and neighbouring businesses, offers training and apprenticeships, and creates a welcoming space where community can thrive. Since opening, The Long Table has grown into a vital social hub for Gloucestershire. By combining hospitality with social purpose, it exemplifies how a restaurant can foster inclusion, combat isolation and strengthen the food system – one meal at a time.
The Teenage Kitchen
We’re delighted to continue supporting The Long Table’s Teenage Kitchen initiative – a six-week programme to help disadvantaged young people gain practical cooking skills and confidence, giving them opportunities to work within the hospitality industry. Working with supportive chefs, participants learn to cook from scratch, understand kitchen safety and work as part of a team. The course ends with the teenagers preparing and serving a full meal during a service, giving them real experience in a professional kitchen.
The Long Table’s Impact
- 40,702 pay-as-you-can meals served
- 21,398 meals paid forward by customers
- 2,236 people claimed a paid-forward meal
- 5.9 tonnes of food repurposed into meals instead of going to waste
- 2,040 Freezer of Love meals distributed to community freezers
- 18,000 hours of paid employment created at The Long Table
- 42,000 visitors over the past year
Learn more about The Long Table
