When we think of ‘upcycling’, we normally think of objects. But the principle of upcycling – that is, to reduce waste and make full use of things around us – also applies to food and perishables.

It is common practice (yet widely unknown amongst consumers) for fresh produce sellers to dispose of fruit and vegetables that have become too old to sell, or which have reached a point where they no longer look ‘appetizing’.

Therefore, at the end of most market days, hundreds of kilos of food are thrown away instead of being used: a serious waste of resources, and an opportunity for us to show that, with a little persistence, we really can reduce all types of waste… something that allows us to apply the concept of re-use and wastage reduction between event dates, as well as making the upmost of our resources.

For the first part of the tour, the team, consisting of around 30 volunteers, is staying at the artists’ residency of La Feé Nadou in L’Affenadou. On most days of the week, a fresh produce market takes place in one of the surrounding villages, visited by a small group to ask sellers for their waste goods.

Of course, much of the produce collected is true waste, and is too old to consume, so separating the good from the bad is essential, and takes time. With a little patience, however, the end result has proven delicious, resourceful and free. And perfect sustenance for preparations of our next event in Alès.

Guacamole from rescued avocados