Firm dips into reducing food waste

By Gem Childe on 9th Jan 2017


London food-waste startup ChicP is the brainchild of Hannah McCollum. She aims to bring healthy hummus and dips to the mainstream food market by utilising imperfect fruit and vegetables.

“Over the last nine years, I’ve cooked for catering and events companies and as a private chef in the UK and Europe. Having witnessed the colossal amounts of food waste at catering events, I felt driven to respond," she said.

"While cooking as a private chef, time and time again I would convert leftover vegetable dishes into dips for the next meal. Nearly every day the question would be ‘What’s the dip of the day, Hannah?!’”

All of ChicP’s hummus and dips are low-calorie and made from surplus or ‘ugly’ raw fruits and vegetables, and all are gluten, dairy and sugar-free. The company has already attracted significant attention for its unique line of products, winning the Best Convenience Food Innovation Award for the World Food Innovation Awards 2016.

ChicP is currently stocked at WholeFoods, Fortnum & Mason, As Nature Intended, Sourced Market, Rude Health Café, Pickles of London and smaller outlets in and around London. More stores, including Harrods and Selfridges, will soon offer the brand.

Across the pond, Emerson’s Grind2Energy food waste recycling system, has been helping large food waste generators — such as supermarkets, hotels and sports arenas — recycle their food waste, helping to minimise their environmental impact and maximise their operational efficiency.

The waste-to-energy technology processes food scraps into a slurry that is pumped into an onsite holding tank, which is then carted off by Emerson to an anaerobic digestion facility, where it is converted into fertiliser and renewable energy.

Tim Ferry, group president of Tools & Home Products at Emerson Commercial & Residential, said: “With the Grind2Energy system, Emerson has diverted 7,400 tons of food waste from landfills. That’s equivalent to 12 million few miles drive on the road."