You are here

Our first Lunch and Learn session of the year featured surplus veggie user, ChicP.

Jessica Mevel
Date published:
Kicking off our first Lunch & Learn session of the year, Hannah McCollum tells us everything there is to know about houmous.

‘Lunch & Learn Sessions’ are a big part of the office culture at First Mile HQ. We have a variety of speakers such as sustainability entrepreneurs and environmental charities, giving engaging talks about what they do, all to the backdrop of a tasty lunch provided by The Little Cooking Pot Last month we had the lovely Hannah McCollum, founder of ChicP visit us.

Every year a shocking amount of food is wasted by different UK sectors:

  • 600,000 tonnes from restaurants
  • 300,000 tonnes from supermarkets
  • 7 million tonnes from households
  • 40% of British crops are rejected because of their shape and size
  • 1/3 of the food we produce in the UK is never eaten

ChicP was created to counteract against this waste, taking the opportunity to have a positive impact on the community, our natural resources and shaping our health habits for the better, by bringing healthy, colourful dips to the food market.

A houmous lover, tired of bland and unhealthy options, Hannah decided to combine her creative cooking and eagerness to help prevent food waste, into healthy, punchy vegetable houmous from surplus vegetables. Over the last five years, Hannah has cooked for families in the UK and all over Europe, predominantly as a private chef. The inspiration behind ChicP was the overriding determination and passion to change the way we approach cooking and food waste. The houmous is made primarily from raw vegetables, one of the healthiest food options available. It's a start and another step towards making the vast amounts of food we waste useful—an entrepreneurial solution to try and make some kind of difference, and one that McCollum hopes will inspire more of us to take care and waste less.

Making houmous ‘chic’, Hannah McCollum, a chef turned entrepreneur, founded ChicP to ‘encourage people to think differently about the way they eat’. ChicP takes unwanted, imperfect raw vegetables, that would usually be considered waste, and transforms them into a range of houmous that is not only delicious but super sustainable.

Though food should never go to waste, if it has to, at the very least it should be recycled. At First Mile all the food waste we collect is turned into green energy. All food sacks are taken to our depot where they are sorted and stored in a dedicated unit. Food is then taken to a local Anaerobic Digester (AD), where microorganisms break down the food into methane (biogas), water and digestate. Methane (biogas) is fed into the gas grid alongside natural gas or is burned locally to produce electricity for the national grid. Liquid digestate, a by-product of the process, is sent to local farmers to use as a fertiliser. To find out more about how your business can recycle their food waste, visit:

If you have any questions or are interested to find out more, get in touch