Hannah McCollum is driven by a passion to change people’s attitudes to food preparation, consumption and waste and strives to encourage people to think differently about the way they eat. A chef turned entrepreneur, Hannah launched her company, ChicP, supporting British farmers by creating a variety of houmous made from their surplus, imperfect vegetables.

It all started when she was appalled by the waste she was witnessing in her career in the catering industry, Hannah was inspired to take vegetables that would otherwise end up in the bin and turn them into tasty, healthy houmous. She set up ChicP in 2015, heading to New Covent Garden Market in London every week to gather vegetables that were deemed too low-grade to sell to the public.

Three years on, ChicP is using surplus vegetables to make a variety of delicious houmous flavours which are stocked by the likes of Wholefoods, Selfridges, Fortnum & Mason and Ocado. Hannah’s hard work has seen her win the Trailblazer award at Food Vision 2017 and earned her a place as a finalist at The YBF (Young British Foodies) Awards 2017.