In the dimly lit top floor of SOHO House, guests gathered for the Rescued Feast, sipping sustainable cocktails while marveling at dishes crafted from would-be food waste. At the heart of this third anniversary celebration stood Carla Martinesi, CHOMP's visionary founder. Her eyes bright with passion, she addressed the elegant crowd: "The worst thing you can do is nothing at all. Even the smallest actions can make a huge difference." 

Carla's journey spans continents and cultures. Born in Hong Kong and raised in the Swiss Alps, she developed a unique perspective that would later shape her mission. While her childhood was marked by constant changes—different schools, languages, and friends— food remained her anchor. "Food was our only constant,” she reflected. "No matter where we moved, it always meant comfort and home." 

Her deep connection to food naturally guided her professional path. After studying hospitality and F&B management at prestigious Swiss institutions, Carla immersed herself in every aspect of the industry, from luxury hotels to intimate cafes. But it was 2020's lockdown that sparked her true calling. As COVID-19 threatened Hong Kong's restaurant 

industry, Carla found herself drawn to a larger challenge. "Hong Kong's environmental problems became impossible to ignore," she explained. “Coming from Switzerland, where eco-consciousness is ingrained in daily life, I felt compelled to make a difference.” 

This drive led to CHOMP's launch in 2021—an innovative app designed to address Hong Kong's mounting food waste crisis. Three years later, the platform has prevented over 10,000 kilograms of food from reaching landfills while helping restaurants transform potential waste into profit. 

CHOMP: A Revolutionary Solution to Food Waste 
At its core, CHOMP transcends being merely a tech solution— it's a revolutionary call to action for Hong Kong's F&B industry. The app's premise is elegantly simple: restaurants list their surplus food at discounted prices, transforming potential waste into profit. "It's a win- win-win solution,” Carla explained. "Restaurants generate additional income, customers enjoy savings, and perfectly good food stays out of landfills." 

The app's signature "mystery box" feature emerged from a nostalgic source: Carla's childhood memories of Hong Kong's “lucky bags." "As kids, we'd eagerly buy these bags filled with random surprises,” she reminisced. "That same excitement now helps us tackle food waste." These surprise boxes enable restaurants to creatively package their surplus items, turning unpredictable inventory into an engaging customer experience.

CHOMP's impact since its 2021 launch is impressive: over 250 restaurants have joined the platform, collectively preventing more than 10,000 kilograms of food from reaching landfills. However, the path hasn't been without obstacles. "In Hong Kong's hierarchy of environmental concerns, food waste often takes a back seat to issues like plastic pollution or housing,” Carla noted. "Changing this mindset has required persistent education and advocacy."

The platform's success stems largely from Carla's commitment to community engagement. Through hands-on workshops and strategic partnerships with institutions like Hong Kong University and Soho House, CHOMP has evolved into a movement for change. "Our mission extends beyond surplus food sales,” Carla emphasized. "We're cultivating new habits and building a sustainable future.”

This vision drives CHOMP's continued growth. "When you consider that Hong Kong generates 90 kilograms of food waste per person annually, even small actions matter,” Carla observed. "Using CHOMP once a month might seem minor, but these intentional choices create lasting impact."

"Change begins with simple choices. Whether it's bringing your own shopping bag or taking inventory of your refrigerator before shopping— these small acts compound into meaningful impact.” 

The Rescued Feast: A Celebration of Sustainability
The Rescued Feast stands as more than just a celebration of CHOMP's third anniversary—it's a bold statement about the future of dining. This innovative culinary event transformed what many would consider food scraps into an elegant gastronomic experience, revealing the hidden potential in surplus ingredients. "We wanted to create an upscale feast that challenges perceptions of food waste," Carla explained, her eyes bright with enthusiasm.

Under the skilled hands of Soho House's Chef Chris and Little Bao's May Chow, the evening came alive with possibility. The acclaimed chefs crafted Michelin-worthy dishes from imperfect vegetables, herb trimmings, and other overlooked ingredients, proving that creativity can elevate the seemingly ordinary. "Watching these chefs transform what most would discard into culinary masterpieces was nothing short of magical,” Carla reflected.

The event's impact resonated far beyond its elegant setting. By saving 472 kilograms of food, the feast prevented an estimated of over 1000 kilograms of CO2 emissions from entering the atmosphere. For the more than 200 guests in attendance, the evening offered a compelling glimpse into how sustainability and fine dining can seamlessly intertwine.

The transformation of attitudes was palpable throughout the evening. "Seeing these ingredients elevated into beautiful dishes completely changed my perspective on food waste," one guest shared. This shift in mindset is exactly what Carla hoped to achieve, envisioning the Rescued Feast as a template for future dining experiences that challenge conventional attitudes toward waste.

For Carla, this event embodied CHOMP's core values: community, sustainability, and innovation. "We're not just discussing the problem of food waste—we're showcasing viable, delicious solutions," she declared. Energized by the Rescued Feast's success, she's already envisioning future events that will continue to educate and inspire change.

Carla’s Entrepreneurial Insights
The path to building CHOMP led Carla through an unexpected maze of challenges. "I thought I'd done exhaustive preparation—market studies, branding questionnaires, developer interviews," she reflected. “Then reality hit: I didn't even know the fundamentals of registering a business or creating app terms and conditions."

The entrepreneurial path demanded she wear countless hats, often simultaneously. Carla pieced together solutions creatively, from seeking legal advice in online forums to collaborating with a retired lawyer who volunteered her expertise. “There's no definitive roadmap for building an app or business from scratch," she noted. "Success comes from asking questions and embracing community support."

Indeed, community became CHOMP's foundation. "Our success stories are written by countless helping hands-friends, colleagues, and even strangers who believed in our mission," Carla shared. "The key is setting aside pride and being open about what you don't know."

Her work offers valuable insights for aspiring entrepreneurs. "Our app went through six iterations before we got it right," she recalled with a knowing smile. "Theory and practice often tell different stories, and flexibility is crucial." Her golden rules? Build a strong network, seek help without hesitation, and view setbacks as stepping stones.

In Hong Kong, CHOMP faces unique cultural hurdles. "Here, abundant food traditionally symbolizes prosperity," Carla explained. "Shifting this deeply rooted mindset requires patience and persistence." Yet, through CHOMP's success, she's demonstrated that sustainable practices can coexist with cultural values.

"We're still evolving," Carla acknowledged, "but each small victory brings us closer to our vision of a waste-free future."

A Vision for the Future
While CHOMP's impact can be measured in thousands of kilograms of food rescued from landfills, Carla's vision reaches far beyond metrics. Through initiatives like the Rescued Feast, she demonstrates how sustainability and innovation can harmoniously coexist, catalyzing a shift in both individual and corporate mindsets. "Change begins with simple choices," she reflected.

"Whether it's bringing your own shopping bag or taking inventory of your refrigerator before shopping— these small acts compound into meaningful impact."

Looking ahead, Carla's aspirations for CHOMP extend beyond food rescue to cultural transtormation, where waste becomes obsolete and sustainability becomes second nature. Her journey from passionate observer to change-maker stands as a powerful testament to the ripple effect of purposeful action-proving that meaningful change can start anywhere, from a bustling restaurant kitchen to your own home.

_{Text by Jeremy Chapnick}