Revolutionising with Foodchain

We are back with another badass foodie babe! This week on the movement blog we have Amelia Christie-Miller from Foodchain. This is a brilliant new tech company that is planning on revolutionising the way the food industry works. Foodchain is a collaborative food network who supply restaurants and chefs across the UK. Some of the reasons we love it is that it pushes money back up the supply chain to the farmers, automates logistics and invoicing (making it simpler for both parties) and reduces food miles by cutting out unnecessary middlemen and warehouses. Their mission is to build a decentralised food system, where small food businesses can work together to level the playing field with corporates, who are blocking sustainable practice in the supply chain.

They currently support over 90 suppliers and works with 400 restaurants including our fave Silo, Spring & Noble Rot. We think it is time that the food industry got a lot more personal and Foodchain is definitely making that happen.

Amelia was one of our wonderful models at our Food For Thought launch and we caught up with her to find out a bit more about all thins Foodchain...

1. What drew you to Foodchain?
As soon as I heard about Foodchain, I was dying to be involved. Having worked with chefs previously, I could see the market moving in a direction where transparency would be more integral in restaurant supply, Foodchain were doing something disruptive and improving the food system was something I was deeply passionate about. I asked to meet them for a coffee and basically didn't leave them alone until they offered me a job!

2. What surprised you the most about the existing food supply chain?
How old school it all is - chefs order over the phone by leaving long answerphone messages, late at night, with only a scrap of paper to organise their orders. It seems crazy in a world where consumers can tell Alexa to order their dishwasher tablets.

3. Do you have any pet hates when it comes to food waste?
Believing in an expiry date more than your sense of smell and instinct. Follow your gut! Hey, if it's gone a tiny bit off, it's probably good for your gut.

4. Foodchain is all about forging relationships between suppliers, producers, and buyers within the food industry - is this something we can attempt to replicate as consumers? How can people support this type of system in day to day actions?
Next time you go out for a meal, ask the staff where they got their produce from. The more we demand transparency from a business, the more it becomes commercial for them to buy more in a more sustainable way.

5. Partnering with local producers encourages people to eat seasonally when eating out (which is one of the big things we are repping in our Food For Thought cause) - how important is eating seasonally to the Farmers?
Absolutely, we send daily lists of seasonal produce out to the chefs in our network - lots find it really useful in designing menus - but it doesn't just come down to sustainability, eating seasonally is when produce tastes its best, so a bit of a no-brainer for chefs.

6. If you were a season what would you be and why?
Late summer - tomatoes in season are unbeatable.

7. What are your hopes for the future of the food supply chain?
I am really excited for what lies ahead. The power our tech will have on transforming the food industry isn't even fathomable right now; imagine all Nando's serving free-range chicken whilst simultaneously a significantly reduced number of vans on the road; a collaborative food network will have this power.

Sophie Dunster