The Kitchen
The SCOOP Kitchen plays a vital role in our holistic approach to creating a sustainable supply of food in Jersey. It helps us manage waste streams and surplus produce, bring the community together, meet the needs of our customers and present opportunities to reach a wider audience through catering events and educational workshops.
The Production Kitchen
The Production Kitchen provides us with an opportunity to support local growers and reduce our food waste, by finding creative and delicious uses for surplus or abundant produce. Products include pestos, preserves, ferments, dips, snacks, cakes, bakes, spreads and ready meals. A special emphasis is placed on waste innovation, seasonality and conservation cooking.
Find out more!The Community Kitchen
The Community Kitchen brings SCOOP members together to share knowledge, learn new skills and get to know one another. We host the Jersey Bread Baking Enthusiasts and hope to form a group interested in fermentation, pickling and preserves over the coming year. Members collaborate to process surplus or abundant ingredients and exchange ‘community cultures’, including sourdough starters, kefir grains, ginger bugs, vinegar mothers and kombucha scobies.
SCOOP Catering
The Sustainable Cooperative has catered for a range of clients and organisations, working with local chefs to provide delicious food that supports local conservation efforts and organic farming practices. We also act as consultants and suppliers to restaurants and cafes that share our values.
SCOOP School
The Sustainable Cooperative dedicate a day each week to SCOOP School. SCOOP School provides opportunities for children in Jersey to engage with some of the islands most exciting and forward thinking growers, farmers, chefs and environmentalists, to explore the notion of conservation cooking and the impact our food has on both our health and that of the environment around us.
In-House Micro-Bakery
The Sustainable Cooperative supports local artisan producers that share our passion for sustainable supply lines and beautiful food. Our kitchen accommodates some of the island's most exciting bakers, with Lucie Munns of Rise Bakehouse supplying us with fresh sourdough loaves on Saturdays and Pawel Zygiewicz of Dough-Rye-Me supplying a range of sour dough loaves during the week. Liz Walsh makes guest appearances to provide us with sourdough crackers. We hope to run bread making workshops in the coming year and work to connect bread bakers with local regenerative grain farmers and flour producers.
The SCOOP Loop
The SCOOP LOOP embraces the Circular Economy to manage operational waste streams created at our community shop. The SCOOP LOOP includes a recycling drop-off point, commercial washing facilities, production kitchen and wormery.
