19th October 2022
Exciting News from Curd and Cure
As of this week, The Real Eating Company Coffee Shops will be supplying their customers with Kent-based Cheese specialist wholesaler Curd and Cure’s delicious Rescue Range, a series of three soups made from rescued surplus ingredients.
Initially launching at the beginning of Food Waste Action week 2021, the first flavour, Broccoli and Stilton, was the by-product of one their best-selling stilton cheeses. With the help of The Speedy Kitchen, the first soup was born. Made in small batches with the leftover cheese, utilised broccoli stems, leaves, and rescued wonky potatoes from Kentish business Provenance Potatoes; each pot contains 38% upcycled ingredients that have been redirected back into the food chain to create a delicious tasting and nourishing product.
The partnership with The Real Eating Company will see Curd and Cure’s efforts to highlight the importance of reducing food waste recognised, but this time on a much larger scale. Customers will be able to purchase the soup in all 10 of their stores, learn about the soups' production and purpose, and benefit from their tasty and quality ingredients.
Mentioned in this post
