23 Feb Rubies in the Rubble: fighting food waste with relish
Globally, more than a third of produce never reaches our plates. In the West, produce is routinely rejected by supermarkets, largely for aesthetic reasons. A pear may be thrown away for resembling a potato; a carrot might be unsellable because it’s not perfectly straight.
Meet Rubies in the Rubble. Founded in 2011 after Jenny saw the scale of food waste first hand at New Spitalfields market in London, they have a tasty solution for rescuing these rejected fresh fruit and veg. To them, it doesn’t matter if these veg are too big, too ripe or just plain pear-shaped, their ingredients have to pass a taste test, not a beauty contest. Rubies turn these superstars into delicious relishes, sauces and compotes. Last year they won two great taste awards, living up to their name of turning rubble into rubies!
Jenny Costa, founder of Rubies, explains further; “rainy weather in the UK can wreak havoc for farmers, a small rain shower whilst harvesting onions can leave their skins with tiny marks. Rejected by supermarkets, they’ll just be left in the fields or thrown into landfill even though they taste just as good.”
Rubies rescue as many onions as possible, caramelising them overnight with balsamic vinegar, brown sugar and then adding some chilli for a kick.
Last year the business grew and they needed to rebrand. They have just over 100 jars of their best-selling Red Onion & Chilli chutney left in their former branding.
Committed to fighting food waste at every stage of the supply chain, they’ve partnered up with us to make sure these chutneys find a belly, not a bin!
They’re the perfect way to make a goat cheese tart in no time or add the final flourish to a burger. Make sure you track a jar down, you can find them on OLIO in both North and South London!