About Wasted Kitchen & Katy

Wasted Kitchen: Leading Change through Connection, Real Food, and Smart Use of Surplus

Wasted Kitchen is a small but passionate team on a mission to show that real change in food businesses and at home is possible. By focusing on connection, good food, and smart use of surplus and waste, we’ve spent the past five years proving that sustainability and a real food approach can work commercially.

How It Started 

Wasted Kitchen is led by Katy Newton, a food entrepreneur committed to being part of a healthier, more sustainable food system. Growing up in London, Katy learned resourcefulness from her grandparents, who taught her how to make the most of what was available. Her original 'career' was marketing and communications and she has a passion for connecting people and finding synergies. Katy’s interest in food and wellbeing and desire for something different led her on a new path - and she now get's to combine the two!

All At Sea 

Katy’s life changed with a two-year adventure crewing on a wooden tall ship across the Pacific. Always aware of sustainability but perhaps not as committed as she is now, living off the grid opened her eyes to the direct impact of waste and throw away society and the need to create things, including meals, with what you've got. This unique experience sparked a drive to take responsibility for the food we produce and consume and share her food knowledge and passion with others.

In the Garden of England 

Back in the UK, Katy settled in Kent and began creating vinegars, sauces, and liqueurs with surplus fruit and honey from her hives. This passion project became a successful business, winning 15 Great Taste stars for her creations, and making her more committed to reducing waste and using what you've got.

Both Feet In 

In 2019, Wasted Kitchen was officially launched, focused on repurposing surplus and damaged produce into fresh meals, salads, and pickles. Working with independent food business Macknade Fine Foods to embody the principles of circularity, partnership and local sourcing - and showing that, by working together, it can be done in a commercial environment.

The Way Forward 

Katy and her team are dedicated to sharing their experience to make bigger change. Empowering businesses, communities, and individuals to make intuitive, seasonal and real food choices and reduce waste. By sharing knowledge and collaborating with experts like nutritionist Virginia Hills, she wants to equip people with the skills to scratch cook, make positive food choices and turn surplus and seasonal produce into delicious meals.

Wasted Kitchen’s vision extends beyond their own kitchen—Katy’s goal is to see everyone, no matter where they shop or eat, having the knowledge to make informed, sustainable food choices. Ultimately, her aim is to inspire widespread change, including seeing bigger producers adopt the Wasted Kitchen approach—using whole and seasonal ingredients and repurposing surplus to create delicious meals—so that more people can make better food choices, eat to support their wellbeing and reduce waste.

It's Not Always Straightforward 

In 2023, Katy was diagnosed with ADHD, which helped explain both the strengths and challenges she has faced. Her creativity, passion, and drive to think outside the box have shaped Wasted Kitchen’s success, and the diagnosis has also helped her better understand the obstacles she's encountered in business.

This journey, driven by passion, resourcefulness, and a commitment to sustainability, is what makes Wasted Kitchen truly unique.