Founder of Rubies in the Rubble, Jenny Costa TELLS US ABOUT making delicious condiments from surplus ingredients that would otherwise go to waste.
Prompted by an article in the Evening Standard I started researching food waste. It was something I had never thought about or even really knew existed on scale. So, in discovering that we waste 1/3 of the food produced world-wide, I became passionate about the need to create change.
The next day, setting I set my alarm for 4am, I headed to a wholesale fruit and veg Market and that’s where the potential idea for Rubies in the Rubble was born.
“The main thing is seeing food as a precious resource, reminding yourself of the power, water, time, and money that has gone into producing everything that comes in & out of your kitchen.”
Fast-forward a few years & we now work directly with farmers in the UK & take ingredients that would otherwise go to waste and turning them into delicious condiments. As well as offering a solution to food waste, we aim to raise awareness about food waste and the need to value our food supply.
Having spent the last 5 years building a trusted brand and growing our distribution of ketchup, mayos, and relishes to Sainsbury’s, Waitrose, Ocado, Virgin, EAT, Marriott and many others, we estimate we’ve saved a whopping 7 million pieces of fruit & veg from going to waste!
This article is part of a series related to a food waste fighting resource
“Food waste tips from the fronT line”:
Getting the exec chef on board is key to drive behaviour change, in particular they how order produce, buying from conscious suppliers & being mindful not to over-order. However it’s a team effort as it effects everyone from customers, wait staff, & the general management.
The main thing is seeing food as a precious resource, reminding yourself of the power, water, time, and money that has gone into producing everything that comes in & out of your kitchen.
“We have a responsibility to this natural resource that should be enjoyed and treasured. We need to re-address use-by dates, as well as planning and caring for what we have in homes, retail and restaurants better.”
You and your business can benefit from Food Waste: Bad Taste