From rescued food to Artisan bites.
Sophie Andre, founder and director of Elysia Catering, went from delivering breakfast bags to people’s workplaces in London to feeding the likes of Airbnb, WeWork, and government agencies, while creating a smaller circular economy hub in the supply chain for food otherwise wasted.
Named after the Ancient Greeks’ location of the blissful afterlife, Elysia Catering is a social enterprise. To date, its breakfasts and aperitifs have “saved from waste more than seven metric tons of artisan British food and served over 19,000 people around London,” according to the company’s website.
Setting up a food project in London, where the survival rate of businesses over five years is 39.3 percent—the lowest in the United Kingdom according to the Office for National Statistics—is no easy feat. But the city also provides fertile ground for waste-cutting initiatives, as its food and environment strategies aim to reduce food waste by 50 percent by 2030. The U.K.’s food industry throws away 1.9 million metric tons of food annually, of which almost 58 percent is avoidable, according to U.K. charity WRAP.