Foodcycle is a non-profit organization operated by volunteers that collects surplus locally produced food and cooks nutritious meals in unused professional kitchens for those in need. It was started in the UK after the founder learned about the US student program Campus Kitchen, which uses leftover cafeteria food and safe kitchens to provide meals. Foodcycle aims to create healthy meals and positive social change using volunteers, surplus food, and free kitchen space. They have impacted lives by providing delicious and nutritious food for those in need.

1. Social
Entrepreneurship
FOOD
ORGANIZATION

2. INTRODUCTION CONTINUE
Food cycle is a non – profit organization
which is operated by groups of volunteers
that help by collecting surplus produced
locally and help the needy by cooking
nutritious meals in unused professional
kitchen spaces.
Logo of Foodcycle

3. INTRODUCTION CONTINUE
Its mission is to create healthy meals and a
positive social change in the communityby
using volunteers. Surplus food and a free
kitchen space.
Volunteers at
Foodcycle

4. HISTORY AND IMPACT OF THEIR
VENTURE
History
After hearing about the US on-campus student
service program, Campus Kitchen, which is
about students using leftover foods from their
cafeterias and a safe kitchen spaces for
cooking food to provide a meal for the needy in
the community, he decided to follow them and
thus opened food cycle.
From slide 2-4
http://en.wikipedia.org/wiki/FoodCycle

5. HISTORY AND IMPACT OF THEIR
VENTURE
Impact
They impacted the lives of the needy by
providing them delicious and nutritious food
for them.
http://foodcycle.org.uk/what-wedo/impact/

6. MEMBER NAMES| CREDITS
 Tan
Wen Han[group leader]
 Cheah Sziyang
 Stuart Loh
 http://en.wikipedia.org/wiki/FoodCycle
 http://foodcycle.org.uk/what-we-
do/impact/
 http://foodcycle.org.uk/