A monumental effort during the Taunton ‘Big Cook Challenge’ has resulted in a new Guinness World Record for the most ready-made meals prepared in 24 hours. Over 400 volunteers, including students from the South West, the ethical catering company Thomas Franks, food redistribution charity City Harvest, and Somerset County Cricket Club (SCCC), collaborated to achieve this remarkable feat, cooking more than 60,000 meals for local charities.
Utilizing culinary expertise from Thomas Franks and quality surplus food from City Harvest, the dedicated team produced a staggering 79,500 meals over a 24-hour period. The event benefited sixteen local charities and community organizations, including Taunton Food Bank, Love Somerset, and the United Reformed Church in Glastonbury.
Throughout the challenge, volunteers prepared a variety of nutritious dishes such as vegetable casserole, vegetable curry, three-bean chili, and lentil dhal. A fleet of vehicles was on standby to deliver the freshly prepared meals to the respective charity groups, all driven by volunteers.
The Big Cook Challenge was designed to assist those in need and raise awareness about food waste. It exclusively used edible surplus food sourced from supermarkets and restaurants that might have otherwise been discarded due to overproduction, cosmetic imperfections, or accidental damage. During the challenge, participants saved 30 tonnes of food, which included ten tonnes of tomatoes, three tonnes of cabbage, and two tonnes of peppers. The use of SCCC’s four commercial kitchens was instrumental in facilitating this effort.
An official adjudicator from Guinness World Records was present to verify the record, which has now been confirmed as the official title for the most ready-made meals prepared in 24 hours.
Raj Singh, Director of Charity at Thomas Franks, expressed his pride in the achievement, stating, “This incredible record-breaking title proves the power of collective action to reduce food waste and assist those experiencing food poverty. This was truly a team effort, and together we served up 79,500 meals to dozens of local charities, demonstrating how organizations can collaborate for a more sustainable and compassionate future.”
Mary Parsons, Head of Food at City Harvest, commended the team’s dedication: “We’re passionate about rescuing food that would otherwise go to waste and are delighted that, through our partnership, we’ve created wholesome meals for those facing food poverty this winter. We’re immensely grateful to our donors who support us by donating their surplus food.”
Alex Kemp, Deputy Head at Wellington School, highlighted the educational aspect of the project: “We embraced the record-breaking aspirations of this project, providing our students with insights into reducing food waste and supporting communities. The challenge underscores the positive impact young people can have on society, thanks to our amazing Student Leaders who promoted this volunteering opportunity.”
Caroline Herbert, Commercial Director at SCCC, shared her enthusiasm for the initiative: “We are delighted to support our Official Catering Partner, Thomas Franks, in this outstanding project. Our club is committed to supporting the local community, and this initiative provides genuine benefits across several fronts. Along with offering the use of our commercial kitchens, many of our staff assisted with the challenge throughout the day, reinforcing our partnership with an organization that shares our community-driven values.”
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