ENVIRONMENTAL IMPACT
TOMATO KETCHUP
The surplus pears in our ketchup are collected from the next door valley to our factory, and are ‘out-grades’ or surplus to demand, so they have no other buyer
GARLIC MAYO
The surplus ingredient in our mayo is Aquafaba. We work in partnership with a hummus manufacturer in Cardiff to collect up all of the leftover water from their cooked chickpeas
SPICY TOMATO RELISH
These are vine tomatoes that have fallen from the vine on their way to be packaged or are too heavy to be packed into their trays
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.
