Bassingbourn Village College is one of six schools donating leftover food from school lunches to people in need in the community.
The school is part of the multi-academy trust Anglian Learning, which - working with school catering company Innovate Food Services Ltd - is partnering with community sharing app Olio to help reduce food waste.
A pilot was held across the trust's six secondary schools, which saw just under 200 meals resdistributed among local families, as part of Anglian Learning's aim to decrease its carbon footprint.
Charity Main, chief operations officer at Anglian Learning, said: "We are passionate about the difference that high quality education can make to all young people, their families and their communities.
"We know that a part of that high-quality experience is being an active and connected member of our community.
"This partnership with Impact Food Group and Olio builds on the work we are doing even further and allows us to ensure that any of our resources do not go to waste and can be redistributed in the community for the good of our planet, while supporting local families."
Olio app users will be able to get leftover food for free, via a pick-up process made possible by a network of trained 'Food Waste Hero' volunteers.
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The Food Waste Heroes collect surplus food, take it home and upload it to the Olio app, ready to be collected by people living nearby.
Tessa Clarke, co-founder, and chief executive of Olio said: "We’re delighted to announce this new partnership with Anglian Learning, especially at a time when the severity of the cost-of-living (and climate) crisis is becoming clear to us all.
"We know our community of Olio users will be thrilled to have access to delicious food from local schools that would otherwise have gone to waste, and we look forward to building on the great work Anglian Learning is doing across East Anglia."
Anglian Learning is set to implement the programme into its nine primary schools by the end of this academic year, working closely with headteachers, staff and onsite chef teams to support the volunteers' collections.
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