Beyond the Idea: CHOMP’s Founder, CarlaMartinesi’s Entrepreneurial Legacy
At Ovolo, we take pride in highlighting individuals who are change makers and innovators working to create a more sustainable future. We decided to capture the incredible story of Carla Martinesi, the visionary founder of CHOMP, Hong Kong’s popular food-saving app.
CHOMP is an award-winning solution that addresses the city’s severe food waste challenge head on. By allowing F&B establishments to post unsold food surplus at discounted rates via its app, CHOMP not only eliminates waste but also creates a community-driven approach to sustainability. This unique and sustainable concept has struck a deep chord with both consumers and businesses, propelling CHOMP to success in a market where conscientious consumption is increasingly valued and sought after.
Why food waste?
She first became aware of the issue of food waste in Hong Kong during a “Food and Beverage Cost Control” class. It was there that she learned about the vast amounts of food wasted in the hotel industry due to inefficiencies and unsustainable practices. Reflecting on the experience, she remarked, “We’re talking about even the smallest things, meat bones, dumpling wrappers, and more.” Her professor also emphasised the difficulties of managing food waste, explaining that, “You always need to leave a certain bracket because food waste is unpredictable and there’s never been a solution for it.”
Growing up in Switzerland, which is noted for its excellent ecological practices and cleanliness, she was immersed in an environment that emphasised responsible resource management. This upbringing developed in her a strong awareness for sustainability and a concern for the environment.
Her parents were also influential in forming her views. She grew up around food, as her mother was a pastry chef and her father was a food engineer. These ideas, together with her expertise in the food and beverage industry, inspired her to launch Chomp, a company dedicated to combating food waste.
CHOMP’s Market Debut: Overcoming Vendor Hesitations
During the launch of Chomp, one of the significant challenges faced revolved around convincing vendors to participate. Carla explained the difficulties, stating, “The biggest one would be, we don’t have any food waste.” When introducing the idea of Chomp to vendors and pitching the concept, they encountered scepticism. According to Carla, vendors often reacted with disbelief, thinking they were being accused of wasteful practices. She noted, “They thought you were trying to, like, bust them” or “call them out.”
Moreover, Carla highlighted that a key barrier was the vendors’ lack of understanding about food waste. She explained, “Sometimes it’s actually just a lack of education. They don’t realise what food waste is because they might think food waste is trash.” This misconception about what constitutes food waste posed a significant hurdle in getting vendors on board with Chomp’s mission to tackle food waste in a meaningful way.
Carla convinced vendors to join the Chomp app by emphasising its benefits, stating, “Why not make it better when it would improve your consumption.” She highlighted the revenue-sharing model, explaining, “We give you the majority of the revenue,” and presented it as a win-win solution for vendors, their customers, and the environment.
Carla’s take on current sustainability practices in the hospitality industry
Carla is firm in her belief that the top-tier sustainable hotels in Hong Kong are the ones that embrace small changes with monumental impacts. Take, for instance, the switch to iPads for check-ins, ditching paper wastage entirely. These seemingly minor adjustments, like going paperless, pack a powerful punch for sustainability. Amidst the greenwashing noise, Carla champions these straightforward yet game changing moves as the real drivers of eco-friendly practices in the hotel industry.
Future of sustainability in hospitality
The Chomp founder highlights the rising significance of transparency in the sustainability initiatives of the hospitality industry, emphasising, “I think the next trend is transparency. I think people are going to want more information on what companies are doing to be more sustainable.” In a digital era where authenticity is paramount, consumers are seeking in-depth insights into hotels’ sustainability efforts beyond surface-level alterations. The founder envisions transparency as a driving force for substantial advancements in sustainability practices within the hospitality sector, prompted by escalating consumer expectations and social media scrutiny.
Advice for young entrepreneurs
Carla’s advice for young entrepreneurs emphasises the importance of thorough research and adaptability in the face of changing circumstances. She highlights the need to understand the sacrifices and challenges that come with entrepreneurship, “I think it’s important to know what you’re getting yourself into. I think a lot of people don’t research enough. She highlights the significance of being quick to adapt and evolve, drawing on her own experience with a project that transitioned from a book to an app. She stresses the importance of being willing to let go of original ideas that no longer align with the evolving strategy, emphasising that success often requires making variations and changes based on market feedback and shifting dynamics. Her insights serve as a valuable reminder that success in entrepreneurship hinges on a willingness to pivot, refine strategies, and embrace change when necessary.
Do you think you would want to expand CHOMP globally and if yes, what one location do you think can benefit from this idea?
Expanding Chomp to Australia would be Carla’s first choice due to the country’s significant interest in sustainability. With a population already inclined towards sustainable practices, Australia presents an ideal environment for Chomp’s mission to combat food waste effectively and garner support for sustainable initiatives.
The Evolution of Rescued Feast: A Culinary Journey
The journey of Rescues Feast by Chomp began with an original idea for a mystery box experience, which later evolved into a collaborative event centred around repurposing leftover vegetables. Carla, the founder of Chomp, reminisces about the challenges they faced when initially approaching chefs for the project: “So we approached, like, 20 chefs. They all said no.” Undeterred by these initial rejections, Carla’s persistence and adaptability led to a pivotal moment where the concept was revamped and reimagined.
After facing initial setbacks and rejections, Carla demonstrated resilience and creativity by modifying the original idea into what is now the successful Rescues Feast initiative. Reflecting on the journey, she shares, “But this was a year later, being able to let go of the original idea.” This willingness to pivot and innovate resulted in a transformative experience where vendors contribute surplus produce for chefs to craft inventive dishes, fostering sustainability and culinary creativity. This evolution showcases the power of believing in one’s vision while remaining open to new possibilities, ultimately shaping Rescues Feast into a vibrant celebration of culinary ingenuity and sustainability.
Rescues Feast showcases culinary ingenuity by transforming surplus ingredients into remarkable dishes. From pineapple peel cocktails with a tannin twist to cocoa husk-infused brownies, each creation highlights creativity and resourcefulness. These innovative dishes not only tantalise the taste buds but also underscore the potential of reimagining food waste into gourmet experiences.
With the first event being such a success, stay tuned in November for the second round of Rescued Feast and get to experience some amazing dishes literally from “scratch” right here in Hong Kong.
Discover Rescued Feast: https://www.chomphk.com/the-rescued-feast
Interview conducted by : Anupriya Sharma