Meet the Woman tackling Food Waste, One Kimchi at a Time!

Introducing Rebecca, the visionary force behind The Ferm — where sustainability and deliciousness collide!

From sharing the culture from her kimchi-rich home of Gwangju to tackling food waste in London, she's on a mission to make a big impact. Join us as we explore her journey, innovation, and her bold vision for a greener, tastier future by creating The Ferm. Get ready to be inspired by Rebecca's passion for sustainability—one jar of kimchi at a time!

So…what is The Ferm?

Put simply, The Ferm is a vegan zero-waste Korean fermentary, focused on crafting delicious fermented products while staying true to their commitment to sustainability and waste reduction. Using surplus ingredients from restaurants and charities to create their products, they combine the Korean flavourings with fresh local produce that needs saving from the bin! This innovative idea and execution has led to Rebecca being awarded the Innovate UK’s Young Innovator Award 2023, alongside many other accolades. Read on, and join me in learning more about The Ferm and the challenges it shares with the rest of the food industry going forwards.

What inspired you to start The Ferm?

“Growing up in Gwangju, a city known for its kimchi even within South Korea, made kimchi an essential part of my life. My grandparents were farmers so I grew up very close to the soil and insects. I knew what herbs were in season and how they affect our bodies. The women in my family have been fermenting for generations so we’d make all different kinds of kimchi, gochujang, deonjang, and pickles together. Kimjang, the ritual of making kimchi, is a big practice we did every Winter when the cabbages and radishes are the sweetest. This collective experience was something I missed quite a lot when I moved to the UK so I’d do it with my friends to keep my love for making and sharing food alive and keep in touch with my roots.

While pursuing my master's degree, my interest in food and fermentation expanded, leading me to delve into subjects like food waste, food insecurity, food sovereignty, and supply chains. Working with councils and charities after school motivated me to embark on an entrepreneurial journey. Creating my own kimchi and pickles brand provided a meaningful way to combine my passion for my culture with my responsibility for sustainability.”

What are some of the successes you've had so far?

“Oh, it's been a thrilling journey with some fantastic achievements along the way! Winning both the Young Innovator's Award in 2023 and the Young Traders Award in 2022 has been an absolute honour. Our work also gained recognition through a feature in Jellied Eel Magazine. Moreover, collaborating with extraordinary companies like Ottolenghi, Fooditude, Angry Monk, Streetbox, and others has been incredible.”

What are some of the innovative ways that The Ferm is tackling food waste?

“The Ferm tackles the critical issue of food waste head-on, and the numbers are startling. Can you believe that one-third of the food produced for human consumption worldwide is wasted annually? Just in the UK, that's a whopping 6.7 million tonnes of food, costing an eye-watering £10.2 billion each year. Even more surprising is that Wrap reports that two-thirds of Britons don't fully comprehend the link between food waste and climate change, despite it contributing to 10% of our emissions. The inefficiency in global food distribution doesn't just affect food insecurity—it also adds to climate change woes by needlessly emitting greenhouse gases, all because of wasted resources like water, land, energy, labour, and capital.

At The Ferm, we are passionate about creating a more sustainable food system, and we're diving headfirst into promoting the Circular Economy within the food industry. You know, it's no easy feat since food is inherently seen as a linear resource, but we're determined! Our primary focus is building strong relationships with local cafes, restaurants, and community hubs. With our 4 current partners, we collect leftover ingredients such as cabbage or broccoli and combine them with our historical techniques to create our delicious products. We're also working towards a regenerative supply chain by partnering with farmers and markets. Our brand embodies inclusivity and collaboration, as we strive to create a circular economy within the UK's food system—embracing both cultural diversity and self-sufficiency.

Looking ahead, we're excited to further strengthen partnerships with our suppliers and retailers, expanding our operations to rescue even more food waste. We're on a mission to change perceptions of what's considered "edible," and that's why we're actively collaborating with grocery box or meal kit companies. With our vision of reducing greenhouse gas emissions, one jar of kimchi at a time, we're driven to make a meaningful impact.

Additionally, we're partnering with charities and online learning platforms, offering classes on sustainable eating practices and promoting better gut health through probiotic meals. Our continuous research and experimentation drive us to find innovative solutions, working alongside stakeholders across all levels of the supply chain.”

How big are the challenges you think the food industry will face in the future?

“Ah, the future of the food industry is quite a mix of challenges and opportunities. Our changing climate is presenting us with increasing crop failures, which is heart-wrenching as it leads to farmer suicides. The impact of insect attacks on crops and the decline of healthy soil are all alarming signs of ecosystem deterioration. The task ahead isn't simple at all. Rapidly and radically transforming how we produce and consume our food is a significant challenge, and industrialized processes can be particularly challenging to change once they're established as the most efficient ways.”

On the other hand, what opportunities can you see arising in the future that could potentially solve these problems?

“My hopes for the future of sustainability in the food industry are high! I hope more restaurants, supermarkets and farmers can come together in collaboration, even if it means making slight sacrifices in terms of margins or efficiency. At The Ferm, It's been amazing to work with partners who genuinely care about making positive changes for both people and the planet, working towards all pillars of sustainability.

I also hope for a world where there's a deeper appreciation for the cultural significance of food. It's important to understand the stories behind ingredients and dishes, differentiating between cultural appropriation and genuine appreciation. By cherishing the history and heritage of our food, we can build a more culturally conscious and sustainable food system. I know how important this has been for me, so if I could encourage people to learn one thing, it would be this ideology.”

Thanks for Reading!

Thanks for tuning in to the latest edition of The Sustainable Bite! Find the links to Rebecca’s LinkedIn and The Ferm’s site below, in case you want to try her amazing kimchi and other products for yourself! Look out for our next edition where Jack, our Head of Sustainability, will discuss some more emerging ideas and innovations!

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Yours Kindly,

Sam Haworth

Editor and FoodCLUB COO