Snact <\/a>makes handmade fruit jerky and banana bars<\/strong><\/h3>\n![\"\"](\"https:\/\/www.fitpro.com\/blog\/wp-content\/uploads\/2021\/11\/SNACT-mix.jpg\")
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Ilana Taub says, \u201cWe have sustainability backgrounds and master\u2019s degrees in environmental technology, so we\u2019re aware of the challenges our planet faces, like climate change, resource depletion, water management, pollution and so on. We wanted to start a business with an environmental mission; as the food system is so environmentally intensive and we all interact with food every day, we felt food was a good touchpoint to get people thinking about sustainability. We also wanted to tackle food waste.<\/em><\/p>\n\u201cOur banana bar has no additives or flavourings. For the bar, we rescue some of the 1.4 million bananas wasted in the UK every day. One day we might get a call asking us to take 22 tonnes of bananas tomorrow! We\u2019re working with an innovative firm that produces compostable plastic that decomposes in six months in your home compost.<\/em><\/p>\n\u201cIf you want to become more sustainable, educate yourself on the environmental impact of the food you eat and its packaging. Eat less \u2013 and better quality \u2013 meat (from small farmers, not factory-farmed).\u201d<\/em><\/p>\nRubies in the Rubble<\/a> makes relish from food waste <\/strong><\/h3>\nOn a mission to \u201cencourage people to waste less, treasure their resources and live more sustainably\u201d one jar at a time, Rubies in the Rubble works directly with farmers, utilising surplus produce to make a range of condiments including Spicy Tomato Relish, Pink Onion & Chilli Relish, London Piccalilli Relish, Banana Ketchup, Chipotle Ketchup, and Fiery Ketchup.<\/p>\n
ChicP<\/a> makes sweet and savoury hummus from surplus veg<\/strong><\/h3>\n![\"\"](\"https:\/\/www.fitpro.com\/blog\/wp-content\/uploads\/2021\/11\/ChicP_3xHoumous.jpg\")
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![\"\"](\"https:\/\/www.fitpro.com\/blog\/wp-content\/uploads\/2021\/11\/Screenshot-2017-08-16-11.56.22.png\")
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Hannah McCollum says, \u201cIn catering I saw so much good food going to waste due to health and safety. We\u2019re killing animals and putting them in the bin, which is not OK. I work with various wholesalers and use the non-aesthetic vegetables, and am looking forward to working with farmers directly, using vegetables they are unable to sell. I don\u2019t know where the perception came from that everything has to be perfect. If vegetables aren\u2019t all the same colour, for instance, they get downgraded, which doesn\u2019t make any sense and causes economic damage to the growers.<\/em><\/p>\n\u201c[To become more sustainable], gyms could have signs reminding people to bring their own bottle. Also, try to buy seasonal UK products in recyclable packaging and freeze, bake and blend everything \u2013 any veg going off can be blended or roasted and it\u2019ll be fine. Use your common sense and try food before taking the use-by dates too literally. Gyms could focus more on recycling, making sure they have a proper system.\u201d<\/em><\/p>\nTurning waste into drinks\u00a0<\/strong><\/h2>\nRejuce <\/a>makes cold-pressed juice using ugly fruit and veg<\/strong><\/h3>\n![\"\"](\"https:\/\/www.fitpro.com\/blog\/wp-content\/uploads\/2021\/11\/DSC03718-scaled.jpg\")
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Tom Fletcher says, \u201cWhen I set up Rejuce I had people saying it\u2019s illegal \u2013 past its sell-by date. I\u2019d say, \u2018These are apples. If all these apples fell off the same tree and landed in the same box they\u2019d go off at different times anyway, so what\u2019s the point of a date?\u2019<\/p>\n
\u201cWe save as much food waste as possible. We give our pulp to agricultural waste and insect manufacturing because we realise the meat industry is an environmentally bad beast. While a lot of animals are fed with soy, it\u2019s more sustainable to feed them crickets bred in the UK \u2013 they\u2019re higher in protein, haven\u2019t travelled far and don\u2019t cause deforestation. We seem to think recycling is the best method but it\u2019s not \u2013 reducing what we eat and produce will make the biggest difference to how we live on this planet. I\u2019d like Rejuce to be a platform that inspires people to create businesses that are sustainable. I want them to wonder, \u2018Why aren\u2019t I doing this?\u2019<\/p>\n
\u201c[To reduce your waste], plan meals and make extra for a freezer full of readymade meals free from preservatives. Swap them with friends. To become sustainable, we\u2019ll lose some standard of living but we\u2019ll drastically improve our quality of life and health. When you consider only two out of five mangoes from Senegal make it in one piece, I\u2019d say the Senegalese should eat their mangoes and we should eat more apples! We need to lose the convenience in our throwaway culture to be sustainable \u2013 we can\u2019t have cherries all year round.\u201d<\/p>\n
Toast Ale<\/a> uses bread to make brew<\/h3>\nToast, founded by Tristram Stuart \u2013 who also founded food waste charity Feedback \u2013 partnered with Hackney Brewery to launch a brew made using surplus bread. According to Toast, the bread that is wasted in the UK (around 44% of the bread made here) could be used to lift 26 million people out of hunger. All profits from Toast sales go to Feedback, which aims to help end food waste.<\/p>\n
Get Wonky<\/a> makes gluten-free drinks from wonky fruit<\/strong><\/h3>\nGet Wonky supports farmers who are unable to sell their wonky produce and makes gluten- and additive-free drinks from fruit of all shapes and sizes. Packed in 100% recyclable glass bottles, the brand also aims to reduce plastic consumption. Flavours include Apple and Strawberry, Sweet and Sour Apple, Apple and Beetroot, and Apple and Chokeberry.<\/p>\n
<\/p>\n\u201cOur banana bar has no additives or flavourings. For the bar, we rescue some of the 1.4 million bananas wasted in the UK every day. One day we might get a call asking us to take 22 tonnes of bananas tomorrow! We\u2019re working with an innovative firm that produces compostable plastic that decomposes in six months in your home compost.<\/em><\/p>\n \u201cIf you want to become more sustainable, educate yourself on the environmental impact of the food you eat and its packaging. Eat less \u2013 and better quality \u2013 meat (from small farmers, not factory-farmed).\u201d<\/em><\/p>\n On a mission to \u201cencourage people to waste less, treasure their resources and live more sustainably\u201d one jar at a time, Rubies in the Rubble works directly with farmers, utilising surplus produce to make a range of condiments including Spicy Tomato Relish, Pink Onion & Chilli Relish, London Piccalilli Relish, Banana Ketchup, Chipotle Ketchup, and Fiery Ketchup.<\/p>\n Hannah McCollum says, \u201cIn catering I saw so much good food going to waste due to health and safety. We\u2019re killing animals and putting them in the bin, which is not OK. I work with various wholesalers and use the non-aesthetic vegetables, and am looking forward to working with farmers directly, using vegetables they are unable to sell. I don\u2019t know where the perception came from that everything has to be perfect. If vegetables aren\u2019t all the same colour, for instance, they get downgraded, which doesn\u2019t make any sense and causes economic damage to the growers.<\/em><\/p>\n \u201c[To become more sustainable], gyms could have signs reminding people to bring their own bottle. Also, try to buy seasonal UK products in recyclable packaging and freeze, bake and blend everything \u2013 any veg going off can be blended or roasted and it\u2019ll be fine. Use your common sense and try food before taking the use-by dates too literally. Gyms could focus more on recycling, making sure they have a proper system.\u201d<\/em><\/p>\n Tom Fletcher says, \u201cWhen I set up Rejuce I had people saying it\u2019s illegal \u2013 past its sell-by date. I\u2019d say, \u2018These are apples. If all these apples fell off the same tree and landed in the same box they\u2019d go off at different times anyway, so what\u2019s the point of a date?\u2019<\/p>\n \u201cWe save as much food waste as possible. We give our pulp to agricultural waste and insect manufacturing because we realise the meat industry is an environmentally bad beast. While a lot of animals are fed with soy, it\u2019s more sustainable to feed them crickets bred in the UK \u2013 they\u2019re higher in protein, haven\u2019t travelled far and don\u2019t cause deforestation. We seem to think recycling is the best method but it\u2019s not \u2013 reducing what we eat and produce will make the biggest difference to how we live on this planet. I\u2019d like Rejuce to be a platform that inspires people to create businesses that are sustainable. I want them to wonder, \u2018Why aren\u2019t I doing this?\u2019<\/p>\n \u201c[To reduce your waste], plan meals and make extra for a freezer full of readymade meals free from preservatives. Swap them with friends. To become sustainable, we\u2019ll lose some standard of living but we\u2019ll drastically improve our quality of life and health. When you consider only two out of five mangoes from Senegal make it in one piece, I\u2019d say the Senegalese should eat their mangoes and we should eat more apples! We need to lose the convenience in our throwaway culture to be sustainable \u2013 we can\u2019t have cherries all year round.\u201d<\/p>\n Toast, founded by Tristram Stuart \u2013 who also founded food waste charity Feedback \u2013 partnered with Hackney Brewery to launch a brew made using surplus bread. According to Toast, the bread that is wasted in the UK (around 44% of the bread made here) could be used to lift 26 million people out of hunger. All profits from Toast sales go to Feedback, which aims to help end food waste.<\/p>\n Get Wonky supports farmers who are unable to sell their wonky produce and makes gluten- and additive-free drinks from fruit of all shapes and sizes. Packed in 100% recyclable glass bottles, the brand also aims to reduce plastic consumption. Flavours include Apple and Strawberry, Sweet and Sour Apple, Apple and Beetroot, and Apple and Chokeberry.<\/p>\nRubies in the Rubble<\/a> makes relish from food waste <\/strong><\/h3>\n
ChicP<\/a> makes sweet and savoury hummus from surplus veg<\/strong><\/h3>\n
<\/p>\n<\/p>\nTurning waste into drinks\u00a0<\/strong><\/h2>\n
Rejuce <\/a>makes cold-pressed juice using ugly fruit and veg<\/strong><\/h3>\n
<\/p>\nToast Ale<\/a> uses bread to make brew<\/h3>\n
Get Wonky<\/a> makes gluten-free drinks from wonky fruit<\/strong><\/h3>\n