How It Started
Wasted Kitchen is a small team of four on a mission to show that real change in food businesses and at home is possible through connection, good food, and smart use of surplus and waste food.
How It Started
Wasted Kitchen is led by Katy Newton, a food entrepreneur with a passion for creating a more sustainable and healthy food system. Growing up in London, Katy was immersed in diverse culinary traditions and learned the value of resourcefulness from her grandparents, who taught her how to make the most of what they had. After studying Business at University, Katy carved out a successful career in marketing and communications, all while nurturing her deep interest in food and wellbeing.
All At Sea
Katy's journey took a transformative turn when she spent two years crewing on a tall ship in the Pacific Ocean. Living off the grid and witnessing firsthand the impact of waste and climate change deeply affected her. Being in the middle of the ocean, where there’s no "away" to throw things to, made her acutely aware of the immediate consequences of our actions. This experience ignited her commitment not only to sustainability but also to taking personal responsibility for our own waste.
In The Garden Of England
Upon returning to the UK, Katy settled in Kent and started keeping bees. Inspired by her newfound dedication to resourcefulness, she began using surplus fruit and honey from her hives to craft fruit and honey vinegars, sauces, and liqueurs. What started as a small side project quickly grew into a business, driven by her passion for reducing waste and promoting sustainable practices - and winning 15 Great Taste stars on the way.
Both Feet In
In 2015, Katy decided to focus on her food business full-time. Her venture, Wasted Kitchen, launched in 2019, concentrating on repurposing surplus and damaged produce into delicious fresh food. In 2020, Wasted Kitchen pivoted to its current range of fresh meals to go, salads, ferments, and pickles, emphasising circularity and local partnerships. Katy and her amazing team are based at Macknade Food Village in Faversham and work in partnership with Macknade Fine Food and other local retailers and producers to promote circularity and create a more holistic approach to food production.
Way Forward
Fast forward to now, and Katy is on a mission to drive even greater change. She is dedicated to empowering kids, parents, and businesses to become more intuitive in their food preparation, choices, and cooking. Turning surplus into special - using seasonal and "wasted" produce to create delicious meals quickly and easily. Collaborating with nutritionist Virginia Hills, Katy also helps individuals and organisations make informed and healthy food choices. By sharing the Wasted Kitchen approach, she hopes to inspire others to embrace reducing waste and bringing surplus, seasonal food and real ingredients back into the cycle and onto everyone’s plates. Katy's dream is that every supermarket has their own 'Wasted Kitchen' re-purposing and finding new value in surplus and seasonal food and helping customers find their kitchen confidence.
It's Not Always Straightforward
In 2023, Katy was diagnosed with ADHD, a revelation she says sheds light on both the strengths and challenges she has faced. Her relentless passion, creativity, and ability to think outside the box are, in part, fuelled by her ADHD, though it also contributes to some of the hurdles she encounters in running a business. For those who have wondered why information like this doesn’t always make it to the website, this is part of the reason — Katy’s brain is wired differently, and that’s a big part of what makes Wasted Kitchen unique.