Tag: Sustainable Food

Interview: Jenny Dawson of Rubies in the Rubble

The award-winning London chutney-maker on creating a socially-responsible business

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by Emily Millett Claiming to make the “tastiest chutneys in the nicest possible way,” Rubies in the Rubble founder Jenny Dawson is as entrepreneurial as she is charmingly modest. Her award-winning company addresses the issues of food waste, sustainability and unemployment by making a delectable range of boutique chutneys from surplus fruit and veggies all sourced fresh from London’s food markets before it is thrown …

Underground Food Collective

The Midwest's premier culinary crew keeps its staff at the forefront and its provisions local

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Deep in the American heartland, an unconventional answer to the modern food system is steadily gaining momentum. Breaking many conventions of the food industry, Madison, Wisconsin’s Underground Food Collective (UFC) defies category. Originally a non-profit focused on local food events, UFC has grown into a restaurant, catering outfit, butchery and meat shop while continuing to serve the community. With pre-industrial, single ingredient-themed dinners in Chicago …