88 million tonnes of food are wasted annually in the EU.
The associated costs are around 143 billion euros.
That’s crazy money and crazy waste.
We’re passionate about cooking up a new normal, making it easier to eat better, with a lighter footprint, for a fiver. Here’s our starter for 10 on how we do it.
1. Shifting the ratio to Hi plant Lo meat. Livestock farming is the biggest contributor to global warming, with industrialised meat systems promoting a meat heavy diet. The impact on our bodies and our environment is not sustainable. So instead of putting meat centre stage, we use less but better quality, free-range meat, and up the ratio of veg and complex carbs.
2. Hacking traditional food prep systems so that each pot is built in a way that keeps everything fresh for longer. Our pots are good for 3-4 days, with no nasties added.
3. Avoiding unnecessary waste when we prep. Instead of peeling we wash most veg; odds and ends like onion skins, the middle of peppers and herb stalks all go in the stock pot, not the bin; we prep in batches so only make what’s needed for customer orders.
4. Limiting the number of fresh ingredients from our suppliers and having fun being inventive about how we use them. Have a look at our menu, inspired by the flavours of multi-cultural London.
5. Choosing suppliers who care about where and how their produce is sourced. Our highest ingredients bill goes to Bill Bean in New Spitalfields Market. This family run business is a small operation that chooses to be lean, making it easier for them to manage waste. Unlike larger competitors who throw away a box with a few bad veg in it, Billy’s team rescue untainted produce and use a classification system so that those less ‘perfect’ can be sold for less and used in soups, stews etc.
6. Asking our butcher for the bones from the free-range chicken thighs we use. Instead of it being waste for our supplier, we use the bones in our chicken stock, getting as much flavour and nutrition from them as possible.
7. Encouraging pre-orders so we only make what’s needed. Our weekly 342 subscription deal enables us to plan ahead, and you know you’ll have 3 pots delivered on a Monday or Tuesday, giving you a tasty stash for the week. Or buy ad-hoc via Click+Collect or Delivery options.
8. Our 342 subscribers have a stash of pots, so they have their meals to hand. There’s no need for them to rush out and pick up food where waste is higher.
9. Choosing packaging that doesn’t add to landfill. Our microwaveable pots are fully recyclable and our biodegradable saladpots are made of corn starch.
10. Encouraging you to use your head and avoid feeding your bin. Each pot is marked with a best before date that meets legal requirements, but we encourage people to make their own decision as to what is logical and safe to eat.
Wasting food is not only an ethical and economic issue but it also uses limited natural resources. Every part of the food chain plays a role in reducing food waste - from growing to prepping to eating to waste management.
Sometimes people feel powerless to overcome the big numbers, like 88 million tonnes of food waste, argh! But if you think about it, you care about it. And you have the power to make decisions that reflect your attitude and shift behaviours.
Reducing food waste is a big part of what’s behind HiLo. As a start up, barely three months old, we’ll be building on this as we grow. And if you like what we’re about, feel free to contact email@example.com for a chat. Our ears are always open.