Mr McCubbin said no-one visited his project, The Good Kitchen in Silicy, for six months because of the stigma of asking for help.
It has now rescued more than 19 tonnes of food, delivered over 8000 cooked meals and supplied over 750 fresh food parcels to families on the Mediterranean island.
“Italians are very proud. It took a while to get this project going. The kitchen was originally seen as a place of shame, but now it’s a place for community and joy,” he said.
The workshop that Ingrid participated in at The Good Kitchen hopes to bring more young chefs into the industry.
“We want to create a brigade of inspired young chefs who might not necessarily start their own project but who might challenge their head chef and ask ‘what are we doing with our food waste for our community?’” said Mr McCubbin.
