Zess is helping people make smarter food choices in order to improve their health, wellbeing and reduce their carbon footprint. Our research is currently focused around people with special dietary needs to decide where to eat out in collaboration with The University Of Manchester. We are a social impact startup putting customers first.
How did you come up with the idea for the company?
I started Zess because I was unhappy with my diet and realised it was due to a lack of convenient healthy options and efficient meal planning. I had no formal training in food science or the culinary world but I managed to find my awesome co-founder Rhys through a very ambiguous but inspirational Facebook advert. Since then we have developed the concept and are working with the great folks at Grakn.
More from Interviews
- Interview With Lilly Dowse, Ambassador For BallsApp
- Richard Bourne, CEO, Liverton Security: Keeping People Safe On The Internet
- Meet Chris Newton-Smith, CEO of IO and Cybersecurity40 Judge…
- Investor Reveals: Emerging AI Entrepreneurs In Eastern Europe To Watch
- Ryan Stephenson-Brown, COO at Evolve: Making Business Grade Internet Connectivity Simple
- David Fisher, Senior Investment Director at IW Capital: Here’s What Startups Need To Do To Get Noticed By VCs
- Peter Crocker, CEO at Oxford Semantic Technologies (OST): Logical AI Without Hallucinations
- Markus Feller, CEO of Like Magic: Unlocking Peak Efficiency In The Hospitality Industry
What advice would you give to other aspiring entrepreneurs?
Do the things that are hard because no one else wants to do them.
What can we hope to see from Zess in the future?
We are launching our first product that is helping people with special dietary needs make smarter food choices when eating out. We hope to continue to serve more people in the future.
