Sophie Andre, the founder of Elysia and some of the food they create from waste products We all expect mountains of turkey, pigs in blankets, Brussel sprouts and roast potatoes, followed by Christmas pudding and of course, the tin of sweets that you tuck into 20 minutes later despite insisting you’re full.
‘I wanted to do something like that, but with breakfast. I wanted to create breakfast on the go, with very high-quality ingredients and set up a training program for young people so that they can sell and market the product.’ Now she works with a team to create a menu using waste products from high-quality food producers. They also run workshops to teach others about reducing their food waste.She says: ‘We source local ingredients from the UK – around mostly 95% come from here. We still source some olive oil etc from Greece, and some things in France and that most of our ingredients are British.
Over the time she has been running the business, Sophie says she sees a big change in how people view food waste.She says: ‘People want to talk about surplus food now and they want to know what they can do about it.’
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