Our Story

DID YOU KNOW...

...that a third of all food produced
globally is wasted?

Surviving the journey from farm to fork is a complicated process with many hurdles along the way. Some produce is discarded before it even leaves the farm, some is rejected when it arrives at the supermarket or restaurant and some simply ends up in a household bin. It’s kind of like Total Wipeout for fruit and veg, where the obstacles include: rigorous aesthetic criteria for produce, over-forecasted demand and inefficiencies in storing and distributing.

7.2 million

tons of food & drink are thrown away each year

£60

The average cost per household of food waste

1 in 4

If we stop wasting food that could have been eaten, the benefit to the planet would be the equivalent of taking 1 in 4 cars off the road

We Think We Can Do Gooder

That’s why we make delicious condiments using surplus ingredients.

Our ketchups and relishes are made with fresh fruit & veg sourced directly from farms, whilst our mayos are made with aquafaba, a plant-based alternative to eggs that is usually thrown away. Condiments are a fantastic way of preserving produce by extending their shelf-life with vinegars and sugars. In other words, less waste, more taste.

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The Original Do-Gooder

Growing up on a farm in Scotland, Rubies founder, Jenny, learnt to be resourceful & creative with food

Reading about the problem of food waste, Jenny was shocked by the amount of produce that is rejected because it doesn’t look perfect. She began rescuing produce from New Covent Garden market and experimenting in the kitchen with childhood recipes for jams and chutneys. Fast-forward 10 years and Rubies in the Rubble is one of the pioneering voices in food sustainability, with an award-winning range, stocked nationwide.

WHAT Exactly is Surplus?

Produce can be rejected for a number of reasons from curly cucumbers to overly-ripe bananas

When an ingredient isn’t the standard size, it becomes tricky to process. A tiny onion for example doesn’t fit in the peeling machine so has to be processed by hand.

A pear-shaped pear or curly cucumber may not fit in regular supermarket packaging so often get rejected before leaving the farm.

A gnarly carrot or speckled banana can often be rejected due to poor consumer demand as customers are more likely to pick up a perfect looking produce.

Produce going to supermarkets have to have a certain amount of shelf life to be accepted. If an ingredient is too ripe then it will not meet this criteria and will be rejected.