Some of the most influential people in food are backing the Pig Idea

Behind the idea

Tristram Stuart &Feeding the 5000

Tristram Stuart &
Feeding the 5000

Tristram Stuart  is the winner of the international environmental award, The Sophie Prize 2011, for his fight against food waste.   After the publication of his international prize-winning book, Waste: Uncovering the Global Food Scandal (Penguin, 2009) Tristram founded ‘Feeding the 5000’, the flagship event of a global food waste campaign where 5000 members of the public are given a free lunch using only ingredients that otherwise would have been wasted. Held twice in Trafalgar Square (2009 and 2011), the Feeding the 5000 team are now working in partnership with the EC and the UN Environment Program with replica campaigns being launched around the world from New York to Sydney.

Thomasina Miers


Thomasina Miers was winner of BBC 2’s MasterChef in 2005. Tommi has written food articles for Waitrose Food Illustrated, the Financial Times, the Guardian and had a regular column in the Saturday Times from 2006-2009. She currently writes for Country Life. She has written and co-edited 5 cookery books (Soup Kitchen; Cook; Wild Gourmets; Mexican Food Made Simple; Wahaca, Mexican Food at Home) and has presented various cookery shows on television, including A Cook’s Tour of Spain and Mexican Food Made Simple (2011). In August 2007 she jointly opened Wahaca, an award-winning restaurant cooking fresh food inspired by the food markets of Mexico, using free-range meat, sustainable fish and recycling everything down to its food waste.



Set up in 2007 by Thomasina Miers and Mark Selby, Wahaca brings the vibrancy of the markets of Mexico to the UK. Voted sustainable restaurant group of the year in both 2012 and 2013, Wahaca has always been run with a sustainable vision to ensure that its environmental impact is as small as the market stalls that inspired it. A key proponent in establishing MSC fish as a standard on restaurant menus and a founding member of the Sustainable Restaurant Association, Wahaca’s involvement in The Pig Idea offers the next challenge to improving the critical food waste situation. The goal of creating Wahaca’s signature pork pibil tacos using pigs raised on a diet of responsibly sourced and processed food waste represents the ideal completion of the food waste cycle.

Stepney City Farm

City Farm

The pigs will be cared for by the farm who pride themselves on their high-welfare and husbandry standards and will be fed on a healthy diet based primarily on food waste that can be legally fed to pigs. Check out the Pig’s Menu below to see what exactly they’ll be eating!

Stepney City Farm are also dedicated to producing high quality, locally produced food and are excited at the opportunity of producing pork reared on truly local feed, rather than cereal crops from across the globe.

At the end of this trial period we will use this pork at the feast in Trafalgar Square where we will provide a free meal to thousands of people as a way to raise awareness of the campaign and the issues.



Yotam Ottolenghi


We waste so much food! Isn’t it mad that we can’t feed this to farm animals, which, in turn, end up feeding us? It’s about time we regain basic commonsense: eat more vegetables, discard less, look after our animals and feed them wisely and sustainably.

Michel Roux Jr

Roux Jr

Like all chefs I deplore waste and would rather it goes to good use filling the belly of a pig rather than a landfill site.

Fergus Henderson


Feed the pig well and in time it will feed you well.

Giles Coren


Oh, the irony. We humans have made a mess that now only pigs can clean up. At the very least, we must overturn this nonsensical ban and help our pigs help us.

Hugh Fearnley-Whittingstall


Pigs can be a highly effective recycling system, with the potential to turn a massive problem of food waste into a delicious solution. It’s mad not to.

Tom Parker Bowles

Parker Bowles

The Pig Idea is plain common sense. It seems ridiculous that food waste is binned, instead of being fed to the pigs. Everyone’s a loser, from the Amazon to the pigs to us, the punters. We have to allow pigs to feed on food waste, as it gives them a far more exciting diet. And ensures that waste food is transformed into magnificent porkers.

Sara Cox


What’s not to like about this campaign? It reduces waste, helps the environment by reducing damage to the rainforest and in my opinion makes for tastier pork from happier pigs on a more varied diet - munching through our leftovers. As a farmer’s daughter a crucial part of the campaign for me is how it will make pig feed cheaper; farmers need as much help as possible in these tough times.

Giorgio Locatelli

Giorgio Locatelli

It seems like a strange thing to say but taking care of what goes in the bin is a big part of the work of a chef. If people are trained to take interest in how waste is disposed of then I am sure that what pigs eat will be of the highest standard. I think the Pig Idea is a great initiative – I grew up in a restaurant where scraps of food were not only disposed of in the appropriate containers, destined for pig feed, but there was also thought put into discarding elements that could have harmed them, such as fish bones.

Janet Street-Porter


I am extremely happy to be supporting the Pig Idea and their campaign to lift the ban on feeding food waste to pigs. The benefits are clear.

Bill Knott


I fully support The Pig Idea’s efforts to get the ban on feeding leftover food to pigs lifted: it makes complete sense on many levels. What’s better than a bacon sandwich? An eco-friendly bacon sandwich.

Emma Freud


Here’s a NON virtuous circle... Humans grow food. That food gets fed to pigs. Pigs turn that food into pork. Humans eat the pork. Here’s a VIRTUOUS circle.... Humans eat food. Pigs eat the food WASTE. Pigs turn the food WASTE into pork. Humans eat the pork. It’s a no brainer.

Ronni Ancona


Given that most good food / catering waste is better than a lot of my cooking, I’m sure piggies will love it. This campaign makes perfect sense as opposed to the current state of affairs which makes no sense & is highly environmentally harmful.

Jimmy Doherty


As both a restaurateur and pig farmer I see both sides of this and it seems nuts that we don’t address the issue of feeding catering waste to pigs. With the cutting edge technology that’s available in the modern world, surely there must be a solution to this.

Phillip Schofield


Food waste, swill, pigs and pork – it’s a perfect circle and has been happening for thousands of years. I think The Pig Idea campaign is a brilliant initiative. It is mad that we are throwing food waste and meanwhile chopping down rainforests to grow soy for feed. Sign up today!

Ben Fogle


The Amazon is being cut down and in its place we are growing soy to feed our pigs. Meanwhile our food waste is going into the bin. This is madness. Let’s feed them waste like we used to and save the trees. Let them eat waste!

Gizzi Erskine


Pigs used to eat waste but now they can’t. All that delicious waste goes in the bin and meanwhile we chop down the Amazon to clear space for planting soy to feed those piggies instead. Its topsy-turvy. Reverse the ban and let them eat waste again, I say. We’d be helping pig farmers, bringing down the price of pork and saving the rainforest all at the same time. That’s the pig idea!

Sasha Wilkins ofLibertyLondonGirl

Sasha Wilkins of

It’s plain common sense: we waste so much food and have a huge problem with landfill. Why not complete the natural circle and feed our leftover food to pigs? I grew up in the English countryside and know first hand how important this campaign is, not just to stop the Amazon being destroyed to grow soya to feed livestock, but because it will help reduce costs for our hard pressed farmers.

Valentine Warner


Banning pig swill was barmy. What we need is a properly regulated, safe swill industry that recycles food waste and protects precious resources like the Amazon. I say let them eat waste!

John Torode


The PIG IDEA is just common sense, with modern methods and a little forethought a whole world of difference can be made. Many bang on about food waste and recycling and we chuck away a huge amount of stuff, but few are willing to stick their necks out and do something. Do something real and positive - get stuck in and support the PIG IDEA ... I bloody well do!

Stevie Parle


Sometimes you come across a problem so clear and a solution so obvious that you cannot help but get behind it. Tommi and Tristram are doing an extremely important job, the promotion of a common sense solution to a devastatingly stupid man made problem. Somehow they’ve even managed to make pig food a sexy cause, and I’m proud to see the industry supporting the campaign in full strength.

Darina Allen Ballymaloe Cookery School

Darina Allen
Ballymaloe Cookery School

I’m totally behind you Tommi - the best and juiciest good pork comes from free-range Heritage pigs fed on a varied diet of food scraps and organic grains.

Andrew Sharp


Since we started to domesticate the wild pig we have cohabited with it and shared the fruits of our labour with it, and it has in turn given us back some great produce. Not wasting food is more important now than ever. Food waste should once again be fed to pigs - with, of course, the appropriate safeguards in place.


D & D London   Wahaca   Soho House

London Food   Cabana   River Cafe

Cabana   River Cafe

Grain Store   Ballymaloe   Loubet  

Recent Supporters

Supporting Organisations

More and more pioneering organisations, from charities to farms and food businesses, show their support for The Pig Idea every day. Do you support The Pig Idea? Let us know, and send your logo if you have one to:

Compassion in World Farming
Soil Association
Friends of the Earth
Sustainable Restaurant Association
Forum for the future
Sustainable Food Trust
Clean Bean
London Fields Brewery
Gringa Dairy
Artisan Food Law
Real Food Festivals
Health Education Trust
Slow Food London
School of Artisan Food
Slow Food Youth Network UK

The Campaign for Real Farming
A good life
Chewton Glen
Galloway Lodge Preserves
London Community Resource Network
The Butchery Ltd
Little Red Coffee Pot
Pig & Co
Squid & Pear
Chag Farm
Natural Vitality
The Bull's Head
The Land Magazine
100 Mile Food Company
Future Farms
Land End Farm Trust
Whitstable Produce