A shocking third of food globally is lost or wasted...thats 1.3billion tonnes a year which equates to 216,666,666 elephants! You wouldn't want an ellie disappearing would you?! Well, scrap reckons food deserves the same preservation…

giveascrap was founded by Tasha in collaboration with Dennis Ang'ani in Nairobi, Kenya in 2019 with the vision of building a community-led movement around healthy, sustainable diets. Too often conversations about sustainability are heavy, preaching and condeming - we do not believe this is the most effective away to change behaviours and build awareness, do you? That’s why we choose to inspire people to eat differently through meaningful food experiences that are engaging, fun and out of the ordinary!

We recognise how essential food is to all of us and believe there is enormous power in a shared community meal to nourish us as well as empower us to think differently about how and what we eat. At our popups, guests indulge in multiple beautiful courses that are based on the ethos of no waste, provenance, nutrition and sustainability. Did you know that you can make bread from avocado stones?! Or ‘burgers’ from banana bud and peel?!

We salvage what we can from markets, roadside sellers, restaurants and neighbours. We are attracted to the wonky, unwanted and bruised and use parts of ingredients that others see as waste. We don’t say no to meat, but we choose carefully to ensure it has had minimal impact on the environment and utilise the parts - skin, tail, tongue, hump - if you are going to eat it, then please eat it all!

To date we’ve partnered with talented photographers, renowned musicians and engaged spaces including Ed Ram, Joseph Baraza, Mak Adem, Queen Demba, Provisions Kenya, Geco Cafe, Unseen Nairobi, Tin Roof Cafe, Our Wonderhouse and many more. With these creative partners we’ve held talks, workshops, film screenings and discussions - all with the common themes of firstly, reconnecting people with food and health, and secondly, leveraging creativity to turn the tide on the multitude of unsustainable environmental trends that are rooted in how we grow, process, move and consume food.

If you are interested in collaborating on a sustainable food experience, training your kitchen in zero-waste cooking or simply connecting with us, then please do get in touch!