Fishguard's Transition Cafe is blazing a trail as food surplus pioneers, as groups wanting to set up a similar venture visit them for advice and inspiration.

The cafe was set up nearly two years ago to cut carbon by reducing surplus food waste. On average it saves 100 kilos of food a week, a carbon saving of 400kg per week; turning surplus food that is still within its best before date into healthy affordable meals.

Predominantly run by volunteers, and open from Tuesday to Friday, the cafe serves delicious and inventive meals made of surplus food collected from local shops.

Last Wednesday it played host to a group from the Cardiff area wanting to set up a similar venture.

The group from Action in Caerau and Ely visited the cafe for a guided tour, question and answer session and working lunch.

They hope to set up a similar cafe in a former youth centre in their area.

"What we want to get is the expertise and the knowledge setting up something like this," said community development co-ordinator Dave Horton. "We haven't got anything like this in our area."

ACE Volunteer Denise Farrant added:

"It's been inspiring today. If we can take back what's done here to Cardiff, save all that food from landfill and really engage our local community we'll be a success.

"I just want to get back and get stuck in now."

Sue Brown, one of Transition Cafe's head chefs, said the day was a great success.

"I think they learnt quite a lot and seemed to be very enthusiastic. They seemed to be thrilled with it and it was great to share ideas," she said.

"What we are doing here is quite unique. We are a good example of what can actually be achieved."