Too Good to Go – how a young tech company is tackling food waste

 |   |  Podcast, Real Kombucha Meets, Sustainability 
Too Good to Go – how a young tech company is tackling food waste

Welcome to episode 14 of The Real Podcast, brought to you by Real Kombucha, brewers of the non-alcoholic alternative to a sparkling wine, now served in some of the UK’s best bars, restaurants, pubs and hotels, not to mention right here online. Our podcast is available on Apple, Spotify, Google Podcasts… all the usual places, so make sure you subscribe.

Last Thursday we headed into East London to chat to Jamie Crummie, a former human rights and refugee lawyer who has turned his attentions to one of the most under-publicised issues we’re currently facing. Food waste amounts to around 8% of greenhouse gas emissions*, and yet 70% of Brits are unaware of the link between what’s dumped in the dustbin at the end of the day and the biggest crisis of our times: climate change.

A born tech disruptor, Jamie Crummie co-founded the Too Good To Go app to try to tackle this problem, allowing consumers to connect with food sellers such as Morrisons, Costa Coffee, Cafe Nero and plenty of smaller independents, and collect “Magic Bags” of their waste produce at the end of each day at an affordable cost. It’s a bit like having a digital version of those supermarket discount shelves right there in your pocket.

Amazingly, the app recently celebrated their millionth saved meal – testament to the strength of the movement they’ve helped to inspire. Jamie has subsequently been listed as one of Forbes 30 Under 30, although he claims that’s neither here nor there.

Here, then, is our interview with Jamie Crummie, food waste activist. We get the sense we’ll be hearing a lot more from this guy in the future.

Jamie Crummie on tackling food waste

Quotes on food waste from this interview

“If food waste were a country, it’d be the third largest greenhouse gas emitter after the US and China”

Jamie Crummie too good to go“Food waste amounts to around 8-10% of greenhouse gas emissions. Food production itself is around about a third. So really, if we can alter the ways in which we’re consuming and producing food, we can really have a positive impact and slow down the implications of climate change.”

“One of the best bits of advice I can give to people is, ‘If you buy it, eat it.’ Eat what you buy, and buy what you need.”

“The way I see things going is that it’ll become a business norm that there’s a social or environmental aspect to the way a business is run.”

“We see a rise in ethical spending, with people wanting more transparency on where their goods came from. We see that from a food perspective or a packaging perspective. But it’s now the norm to buy fair-trade bananas or fair-trade tea. It’s less about people wanting to make the choice to do the right thing and more that is just the normal thing to do. That’s the dynamic that I hope we’re going to be shifting towards.”

Also mentioned… 

Rubies in the Rubble
Toast Ale
Spare Snacks
Costa Coffee
Cafe Nero
Ben Elliott – UK Government’s Foodwaste Champion

*Stats via the FAO – click to see report