We Didn't Go Through the Bin!
The Ferm sources upcycled food from various channels, including farmers, restaurants, and catering companies. Our potential partners are evaluated based on their SALSA (Safe and Local Supply) accreditation, which ensures they meet high food safety standards. We also conducts site visits to assess the quality of the ingredients and the sustainability of their sourcing practices.
The rigorous selection process begins with proximity, quality, and alignment with the business's sustainability values. Once selected, incoming ingredients undergo an inspection process for freshness, quality, and appearance. We uses a checklist based on HACCP guidelines to ensure safety and suitability for fermentation.
We measure pH levels, temperature, microbial and nutritional content. These tests help determine whether the ingredients will properly ferment and yield the desired flavours and nutritional benefits. By prioritising fresh, locally sourced ingredients, we produce products that taste great and align with its mission to reduce food waste.
Different Types of Food-waste
There are wonky produce that doesn't fit supermarket standards. There are surplus produce that are unsold leftover products. Then there are offcuts from high-quality commercial goods that are considered "inedible", which makes them very reliable in quantity and quality.
However, the seasonality or supply chain issues can lead to inconsistencies in size, texture, and ripeness. Our strong relationships with trusted suppliers help guarantee a consistent supply of upcycled produce. Regular batch testing further ensures the quality and safety of the final products.
The Ferm's commitment to upcycling food extends to actively exploring new offcut options and wider upcycling practices. Seasonal vegetables like carrot tops, radish greens, and onion skins are potential candidates for future products. We are exploring by-products from other food industries to create innovative new ferments.