Why We’re Getting Humm-ongously Excited About ChicP Hummus

At Too Good To Go, we get very excited about what different social entrepreneurs are doing to tackle food waste. It’s a truly innovative space – with companies trying everything from turning surplus fruit into snack bars to leftover bread into beer – and we like to try and work as much as we can with the awesome people who are making this happen.

That’s hardly truer for anyone than it is for ChicP. Founded in 2015, Hannah McCollum set up the social organisation as a response to the startling fact that 40% of British crops are binned due to their shape or size. Hannah and her team use wonky veg that supermarkets reject to create hummus in a variety of dazzling and unique flavours such as beetroot, horseradish and sage; and banana, avocado and cacao. And she’s taking the food industry by storm.


As for the inspiration behind ChicP, ‘I used to do a lot of private cooking jobs’, Hannah told us. ‘I worked for a lot of larger catering corporate companies who would do big sports events, where so much food was going to waste. It used to really get to me, so I’d try do something about it, but I didn’t get listened to. That started my real passion for trying to raise more awareness about the problem.’

‘For example, in my private cooking jobs, I would always turn the leftovers into dips and hummus the next day for lunch, often putting out a variety of buffet dishes. They’d go down really well, and I managed to build myself up a bit of a reputation for having a ‘dip of the day’. So I started doing the same at home, turning the leftovers in my fridge into dips and hummus the next day for lunch. And then it hit me – there’s nothing sustainable on the shelf, and not that many healthy hummus options with raw vegetables and exciting flavours. And so ChicP was born.’

When she first started out, Hannah would go around all the London markets herself and collect leftover vegetables that she’d then use to experiment with new flavours. Much has changed since then – wholesalers and suppliers now send their wonky veg directly to her – which is a testament to how far she’s been able to come. She’s now producing between 150-300 kilos of hummus per week – that’s over 1000 pots!


But it’s not been an easy ride. As well as overcoming the obstacles that come with trying to make food waste an attractive product, Hannah explains that she faces many logistical challenges on a day-to-day basis as she battles to get her hummus into the mainstream. One of the most demanding is that the shelf-life of one of her pots is only seven days: ‘It makes it really tricky because I have to go out and sell the product each week. If it doesn’t sell, it goes to waste – and that’s my worst nightmare.’

Fortunately for Hannah, she’s able to list her leftovers on Too Good To Go. Too Good To Go customers can pick up three pots of ChicP every weekday in Fulham for £3. Thanks to the food waste-fighting app, ChicP have been able to save over 150 pots of hummus from heading to the bin, as well as introduce their hummus to a whole new market. Check out their listing here.

Another problem Hannah found was that some people had reservations about her hummus flavours and hummus in general. We asked her if she had a recipe or pairing for people to enjoy ChicP hummus and she was eager to help! ‘Indeed I do! It’s chickpea hummus falafel. Just grab some hummus, add a bit of flour, and you’ve got yourself a nice falafel. With ChicP hummus coming in different colours the falafels are really cool – they can be bright orange, purple or green. You fry them in coconut oil and they are just the most delicious falafels – you won’t even know you are eating hummus!’

How does this fit into ChicP’s grand plans of achieving a more sustainable world that moves towards vegetarianism and veganism? ‘I think ChicP can play quite a big role in raising awareness of sustainability in the food industry. My plan is to grow the business and make it even more sustainable, maintaining a small-business mentality so that ChicP can continue to be disruptive. That’s very important to me – I hope it will help people to listen, and maybe inspire bigger companies to also make a difference.’

Head over to ChicP’s website to learn more about their mission, and why not buy some for yourself? It’s super tasty – we can attest to that!


Changing Culture to End Food Waste

As the population of the world expands, and the demand and access to meat and dairy increases, food security is a vital issue. For this reason, many organisations and individuals have been dedicated to fighting hunger and advocating for increasing our food supply by developing more protein alternatives and creating more efficient farming systems.

Although we are in dire need of innovation and change in our food system, improper distribution of food is not necessarily because we are not producing enough. A big culprit of inefficient food distribution is due to waste and the majority of waste, especially in developed nations, is from the common household and the restaurant industry.


Taken from https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf

Most recent studies from the University of Arizona, show post consumer household waste accounts for $43 billion in waste annually and adds up to 15 percent of waste that ends up in landfills. A new study by the National Resources Defense Council found that the average household in the US wastes about 400 pounds of food a year. According to WRAP ( Water Resource and Action Programme in London), the situation in the UK is not far off.

There are a number of companies, individuals, experts and, academics that are currently addressing the issue and presenting solutions. However, changing the mindset of the public and to make wasting food taboo in our society, is a bigger challenge that requires the help of chefs, restaurateurs, food icons and the community. By shining a light on the exuberance of household waste and vowing to reduce or even eliminate waste at restaurants, chefs will lead by example a culture that refuses to waste food because they understand the deep environmental, economic and social impact of waste.


Taken from https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf

Tom Colicchio has taken a big step through co-founding the Food Policy Action Education Fund, in order to educate the public on legislation regarding food and agriculture and supporting initiatives to hold public officials accountable. Chef Pzermik Adolf has opened one of the first zero waste restaurants, using leftover food from his catering business Saucy by Nature in his new restaurant by the same name.

However, these steps are only the tip of the iceberg.  Until every chef, especially those with a big public presence ,speak out about waste, utilise better tools to manage their inventory and instate apps such as Too Good To Go, Food Cloud, or Unsung to sell or donate unused food in their restaurant, the public might never understand the brevity of the situation and the need for real action.


Taken from https://www.nrdc.org/sites/default/files/wasted-food-IP.pdf

As Sam Kass, former White House chef and policy consultant, explained at the spoke The Global Food Innovation Summit in Italy, “ it should be like it used to be to throw trash on the street, it used to be normal, now we don’t do it, food waste has to be the same, where it’s just not acceptable to throw it away.” If we make food waste unthinkable, in our restaurants, in our catering companies, on our food shows, we have the power to influence a society who will make it unthinkable in their homes.


This piece was a guest post written by Judith Goldstein from SimpleOrder 



The Idle Man give Too Good To Go a go

As part of an upcoming series of blog swaps with some companies we love we caught up with Josh from The Idle Man – an East London-based men’s fashion website which is also has some great hints and tips on style, music, grooming and lifestyle. Check them out here and find Josh’s guest blog piece below. 

Let’s face it, nobody wants to throw away delicious food! So why would restaurants? In most cases they have no choice – their reckoning is that it’s better to prepare more and waste food than be overwhelmed when it comes to service. However, thanks to Too Good To Go this may soon be a thing of the past…

With over 600 food outlets signed up to join the Too Good To Go food revolution, there is now an array of choice for food lovers to choose from.  As someone who is an advocate of finding new resources to contribute to reducing food waste and promote sustainability, I was more than happy to search for and locate the best places to eat in London via the Too Good To Go app… 

  1. Ethos – Eastcastle Street, W1W 8DX. £3.80 

Eating out for dinner or even ordering a takeaway can be quite difficult when your girlfriend has a gluten allergy. So it was a pleasant surprise when we decided to use the Too Good To Go app to order food from Ethos and discovered that a lot of their food was actually gluten free. For those who are looking for a healthy vegetarian option I would definitely recommend Ethos!




  1. Alara Health Cafe, Marchmont Street, WC1N 1AB. £3.80. 

If you love Ethos then you will love Alara. Situated in the centre of London sandwiched in between the middle of two great universities – SOAS and UCL – This trendy vegetarian cafe is ideal for students who are looking to eat fresh salads and smoothies during their lunch breaks to help keep those clever brains ticking over in top shape for afternoon seminars and lectures. The Too Good To Go app is ideal for those who want to save money and eat well.

Alara Health Store_Marchmont Street


  1. Cafe Route, Dalston Junction, E8 3BQ. £2.50. 

Middle Eastern cuisine is fast becoming one of the nation’s favourite go-to takeaways, and this comes as no surprise to us in East London. Middle eastern and Mediterranean cooking has become well known for its infusion of spices and herbs and variety of taste sensations – and Cafe Route does not fail to disappoint. If you’re into your middle eastern flavours or would like to try something new and live within close proximity to Dalston Junction then I would highly recommend grabbing a Too Good To Go from this cosy Mediterranean getaway! 

Healthy Eating Hackney - Cafe Route Dalston


  1. We Grill, Leadenhall Market, EC3V 1LR. £3.50.

Sticking with the Mediterranean theme, another of The Idle Man’s favourite spots on Too Good To Go is We Grill in Leadenhall Market. Nothing beats a well thought out seasonal menu, and at We Grill they have managed to incorporate seasonal foods into a light and healthy meal. I was fortunate enough to grab myself some chicken skewers as well as some red rice for only £3.50! Needless to say, I will definitely be coming back.

We Grill



  1. Nha-Mor, Crispin Street, E1 6HQ. £3.50. 

Thai cuisine has enjoyed a huge rise in popularity over the last couple of years. With an increasing number of Brits travelling to Thailand, it comes to no surprise to see more Thai restaurants opening up in and around London. Located right beside Spitalfields market, Nha-Mor brings the authentic Thai street food experience to London. As someone who loves Thai food it’s great to see Nha-Mor take the initiative in moving forwards to improve their sustainability and food waste management.




With the increase in awareness of sustainability and food waste it’s no surprise to see an upward trend in restaurants and cafes focusing on helping bringing these global issues to light. Download the Too Good To Go app today on the App Store and Play Store and rescue a meal near you to eat well, save money and save the planet!

Josh Haokip is the Community Manager over at The Idle Man, an online menswear retailer dedicated to providing the best in mens fashion from T-Shirts to Jackets as well as catering to brands such as Barbour, Levi’s and The Idle Man label. Alongside the online shop The Idle Man Manual is a blog dedicated to offering men style advice as well as stories and guides about music, grooming and lifestyle.#StyleMadeEasy

Too Good To Go launches at Queen Mary University London

Queen Mary University London is the first in the capital to join Too Good To Go’s war on food waste. QMUL students can now collect great food from outlets at a reduced price just before closing time in order to save it from being thrown away, helping their pockets as well as helping the planet!

We caught up with Mo, manager of QMUL’s Village Shop site, to find out why sustainability is so important to the University and why they’ve joined forces with Too Good To Go.

Can you start by telling us a little bit about the food outlets you have on QMUL Campus?

We have four café and retail sites on Mile End campus, all within close proximity to one another.

What does good food mean to you?

Good food to me means food that tastes delicious, of course at a reasonable price!

Why did you choose to join Too Good To Go in the fight against food waste? What excites you most about the Too Good To Go project?

The start of term I had the role in trying to tackle and reduce food waste in our cafes and shops. Naturally there will be wastage of some sort, due to the risk of holding more stock to increase sales. So finding that stock level balance of ordering just enough sandwiches, salads, baguettes and wraps to last the day without running out or having too much was a difficult task. No one likes to waste food, especially when there are people in London finding it difficult to put food on their table. The Too Good To Go app gives people that option of buying a meal that is affordable, with the food being perfectly edible. Having this app in a University setting particularly excites me from a student perspective. Being a former student, balancing finances during studies was challenging, and TGTG app offers students to buy an inexpensive  dinner or lunch in line with their weekly budget.

How important is it to you that QMUL is one to the first Universities to start working with Too Good To Go? Are you hoping other educational establishments follow suit?

For us as a Students Union our aim is to improve students’ lives, and I hope QMUL will be at the forefront and be used as an example for other educational establishments to follow suit and help students as well as staff tackle the problem of food waste.

How else do you manage your wastage on a day-to-day basis?

We were fortunate enough to work with Hackney night shelter, who provided breakfast, lunch and dinner meals to the homeless.

When people think about ‘waste’, they often think scraps off people’s plates – stuff that’s no good to be eaten. How do you think we can overcome this perception?

I think we can communicate and promote pictures of the good food that’s on offer, and try get some support from existing customers on their experience in using the app or similar initiatives to overcome this perception. Moreover, we would encourage everyone to come and give Too Good To Go as soon as they can and come and see for themselves!

Finally, what can TGTG customers expect when they order from one of the QMUL sites?

Good food! The suppliers we use are carefully sourced to make sure we are providing the best possible products to our customers. We have been trading with some suppliers for over 10 years, and they continuously improve their extensive menu to cater for customers tastes. We  do a large range of halal, vegetarian and gluten free products.

Too Good To Go QMUL sandwich

Too Good To Go launches at Northumbria University

If you’re a student returning to Northumbria University this week you have a LOT to be excited about.

And we’re not talking about re-freshers (is that still a thing?). Too Good To Go, the new mobile app which allows users to order freshly-made food that would otherwise go to waste – and save a whole ton of money in the process – has launched in three exclusive sites on campus.

CCE, Shop Central and Cafe Central are the first spots to get involved.

You can now place orders to collect freshly-prepared food from these three sites that would otherwise be binned, paying next to nothing in the process.

How it works is simple. Once you’ve downloaded the Too Good To Go app, find what takes your fancy and place an order – paying by PayPal or with your card. Each store has a specific collection time (usually an hour or so before they close), which is when you need to collect your food.  It’s the perfectly good stuff that would remain unsold and be thrown away – if you didn’t go to rescue it! And of course, it’s all up for grabs at massively discounted prices.

What sort of grub can you expect? Its surplus food we’re dealing with so the availability can vary – but that makes things very exciting for the food lover. Who doesn’t like a surprise!?

At CCE, you’ll have your pick of a selection of traditional hot British dishes, international dishes, cakes, sarnies and a rotating gluten-free option. Cafe Central has sandwiches, cakes, pastries and other baked goods, whilst Shop Central is where you can strike gold. Planning a movie night? They could have a Too Good To Go Movie Pack for you (think popcorn, chocolates, sweets, crisps and lots of other treats) or a Magic Bag of unloved goodies that would have otherwise been destined for landfill.

And the best part? One order costs just £1.50.

You can place an order on the day, for that day. CCE’s collection time starts at 2pm and runs until 3pm, whilst Cafe Central is available to Too Good To Go customers from 5-5:30pm and Shop Central 7:30-8:30pm.

Too Good To Go was founded upon a love of food and a hatred of waste. Our mission is to place the lost value back onto food as something that should be eaten, and not thrown away. We want to make a dent in the 600,000 tonnes of perfectly edible food that’s chucked out by the catering and hospitality industry each year (that’s the equivalent of 84 Eiffel Towers) whilst also changing perceptions on what’s considered to be ‘waste’. We’ve already diverted 14,000 meals in three UK cities – and that’s only the beginning. There’s lots more to be done.

So, what are you waiting for? Get the app downloaded, get the food ordered and start feeding your belly – instead of the bin!

Oh, and also – we’re hiring. We need awesome people to help us grow our social enterprise around Newcastle so we can save even more food. Up for the challenge? Check out www.toogoodtogo.co.uk/careers.

Want to see other restaurants, cafes, bakeries and shops in Newcastle join our food waste revolution? Tell us about them here!


5 things we learned from our trip to the UK’s first food waste supermarket

The UK’s first food waste supermarket opened last month in Pudsey, Leeds.

In the same vain as their organic network of pay-as-you-feel cafes, The Real Junk Food Project’s ‘anti-supermarket’ intercepts supermarket stock that would have otherwise been thrown away – and invites the public to come into the warehouse, take their pick from what’s on offer and pay what they feel the items are worth.

Pretty neat, huh?

Founder Adam Smith explains that the variety of stock is dependent on what has been obtained from supermarkets, retailers or suppliers, meaning the range of goods available could change from day to day.

As an advocate of sustainable solutions, The Real Junk Food Project stresses that their produce is not for sale. They only ask that “you pay what you feel in time, money and skills”.

We took a peep around the supermarket and were truly amazed by the sheer volume of quality food items available – even as no strangers to food waste ourselves. Shelves were lined with baguettes, sliced bread, mayo, peanut butter, cereal, beans, pasta, and even fruits and vegetables. There was enough to feed families, friends and loved ones for days.
















Here are five things we learned from our visit to the TRJFP’s anti-supermarket.

1. The food waste supermarket is for everyone!

Anyone can join the war on waste. Irrespective of income and job status, the community-based anti-supermarket opens its doors to absolutely everyone.

2. The food is fit for human consumption

While some of the products may have past their sell by date, it’s all perfectly good food that should be feeding bellies and not bins. Each item is vetted by a TRJFP volunteer before being placed on the shelves ready for you to take home.

3. There’s lots more in store besides food

Fancy some new pans, crockery, books or clothes? The anti-supermarket is also stocked with handy household items that are too good to go. We just couldn’t resist this lovely bunch of fresh flowers!


4. It’s not too late to start fighting food waste

Just think of all the good food that would have been sent to landfill if organisations like The Real Junk Food Project, Too Good To Go and many others did not exist. Food waste is a global issue, but we can put an end to it by collaborating to change the even the littlest of things. If you’re in Leeds, you can make a huge difference simply by doing your weekly shop at this supermarket!

5. Why not get involved?

The Real Junk Food Project is run by volunteers – and they will always appreciate a helping hand. If you’ve got a couple of hours free then head down, have a chat and get behind one of the most important and worthy causes of our time.

Kudos to Adam Smith and the team behind TRJFP. It’s a real eye-opener, and we can’t wait to see more anti-supermarkets pop up around the country.

Making A Meal Of It

Each week the average UK household bins approximately 6.5 kg of unwanted food. That equates to a third of a ton of wasted food that’s being sent to landfills each year across the country from every single UK home. Yikes!

Hard to visualise? Think the same weight as a grand piano, or twice as heavy as a panda.

Basically, it’s quite a lot. But what’s causing this trend? Generally speaking, we’re overestimating exactly how much food we need and underestimating how long we can keep it for.


Studies show that leftovers from Sunday roast dinners and Chinese takeaways are the main culprits of our household food wastage. Equally, salad, potatoes, carrots and other one-off ingredients purchased to use for special recipes are regularly binned on a weekly basis.

Not only does this wastage contribute to the release of harmful greenhouse gases and CO2 emissions into our atmosphere, but it is also makes it difficult for us to save money.

But it’s not all doom-and gloom. Making small changes to the way you buy your food can help make huge a difference to the wider impact of food waste – as well as your pocket. And as they say, there’s no time like the present!

Why not check out our four easy steps to maximise your leftovers and reduce your household food waste.

Step 1 – Identify the Problem

The first step to solving any problem is realising that there’s on there in the first place! Take a moment to look around your fridges, cupboards and fruit bowls to see what you’ve got left from your weekly shop. Here at the TGTG headquarters, we came across half an avocado, an egg, a couple of slices bread, tomatoes and peppers that needed to be eaten. So we carried out a little experiment…

Step 2 – Get Creative

We decided to explore the boundaries of our creativity. Coordinating and combining these ingredients involved an element of careful thought and planning. Remember that when you’re faced with the challenge of creating a meal out of leftovers, it is best to decide whether you can incorporate it into a breakfast, lunch or dinner menu. Which leads us onto step 3!



Step 3 – Make a meal out of it

Breakfast/brunch was the order of the day. The egg was fried sunny side up, and our veggie accompaniments were sliced and dressed with freshly ground black pepper. You don’t need to follow a traditional recipe. Trust your inner Gordon Ramsay and make a meal out of your leftovers!

Step 4 – Grab a fork and dig in!

All there was left to do was dig in! Of course you may have a mix of other ingredients that need using up in your home. The same principle applies – look at what you have, decide when you want to eat it, get creative with your ingredients and make a meal out of it.

Feeling inspired? Make a meal using your leftovers and tag #tgtg on social media!

Too Good To Go lands in London

The Too Good To Go app is now live in London – and we’re over the moon about it.

We’ve partnered with 95 restaurants in the heart of the capital to help reduce food waste and rescue surplus restaurant food that would otherwise be destined for the landfill. Around 40 of these are now available to order from, and the rest will be live in the coming days – so be sure to keep checking back if there’s nothing near you just yet!

Over the past few weeks, the TGTG team have been working tirelessly to turn London into a greener city. A wide variety of restaurants, delis and cafes such as My Lunch Box (Aldgate), Jimmy’s Restaurants (O2 Arena) and Red Dragon (Mile End Road) – as well as many more London restaurants – have joined us in our fight to eliminate the 600,000 tonnes of edible food waste that gets binned each year.

The app now offers Londoners the means to treat themselves to Thai, Chinese, Moroccan, Caribbean or Italian cuisine for lunch, dinner and dessert, from prices as low as £2.


And guess what? It’s not just restaurants who have joined the TGTG revolution. Bakeries, salad bars, juice bars and eateries in London and participating cities have also joined the war on food waste.

In other words: There’s something for everyone on the menu!

Since the launch of our TGTG app in Leeds, Brighton and Birmingham, we’ve helped divert 800 meals from bins to the bellies. In the two days since launching in London we’ve welcomed over 40,000 new users – and we can’t wait to bring you more restaurants to enjoy across the capital.


So the next time you’re heading out for a meal deal, just remember you can spend less, eat better and feel good whilst you eat.

It’s just Too Good To Go!

Spreading our wings and saving more food

Too Good To Go is now live in Birmingham!

Building on the success of Brighton and Leeds, we’ve partnered with 3 of Birmingham’s biggest and best buffet restaurants to bring you their amazing food as we go on in the fight against food waste.

Jimmy Spices on Birmingham Broad Street, Johnny Spice in Wolverhampton and Shahi Masala in Ward End have pledged their commitment to sustainability and made their delicious food that would have otherwise gone to waste available through the Too Good To Go app for a maximum price of £3.50.

Jimmy Spices

In doing so, they’ll be helping to put a dent in the 600,000 tonnes of perfectly edible food that the restaurant and hospitality sector waste every year, according to WRAP. That’s almost 2,000 tonnes per day.

How does it work? Just head to the App Store or Play Store on your smartphone, where you’ll be able to download the Too Good To Go app for free. Once downloaded, create a free account and you’ll be taken straight to the ‘Find Food’ page.

Here, you’ll see the closest restaurants to you that have food available for collection. Decide whether you fancy a lunch or dinner collection (there’s no lunch collection at Shahi Masala), tap the restaurant and hit ‘Buy.’ Go through the simple checkout process (you can securely save your payment card for future payments too) and your order confirmation receipt will be saved in ‘My Receipts.’

Then, just head to the restaurant in the specified time period and you’ll be handed an eco-friendly sugarcane takeaway box. All that’s left to do is for you to make your way around the buffet cart, where you can fill the box up to your heart’s content!

Jimmy Spices 2

Oh, and the boxes are pretty big too. It’s not uncommon for us here at TGTG HQ to have enough leftover for lunch the next day – and sometimes even dinner too (thanks to Sandeep and the team at Peachy Keens Leeds for that).

And to think – it’s all good grub that would have otherwise gone unloved and ended up on some distant landfill site.

Let us know how your first Too Good To Go experience goes via our Facebook or Twitter pages, and why not tag us in an Instagram post too with the hashtag #tgtguk.