Food waste
reduction
roadmap
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We live in a society where healthy fresh food is
fortunately plentiful, and we are accustomed to
great availability and choice all year round. The
downside of this is the potential for food waste
at all stages in the food supply chain, from farm
to fork. There have been many innovative
solutions to this that as consumers we're
familiar with, for example, supermarkets selling
'wonky' fruit at cheaper prices, a growing love of
'skin-on chips to avoid peelings going in the bin,
and discounting short-dated items.
In our 2019 sustainability report, we talked about
the challenge to improve our data for key areas
in reporting, so we're glad to report that we've
progressed in this area and in 2021, we were
able to submit more accurate food waste
measurement figures to WRAP as part of our
commitment to the Food Waste Reduction
Roadmap.
Better data enabled us to set a meaningful
target and baseline for the first time; we are
targeting 63% food waste reduction between
2020 and 2030. This target exceeds the
Courtauld ambition of 50% because we fully
acknowledge that 2020 was an unusually high
waste year.
We're constantly working to minimise waste as
part of 'business as usual'; our data is the
evidence of everything that goes on behind the
scenes in our supply chain to proactively
minimise food waste. There is a waste
'hierarchy' and our objective is to 'push' waste
up the hierarchy. Landfill is the worst-case
scenario, and anaerobic digestion, whilst still
classed as 'waste' is a preferable option, but the
upper half is clearly desirable, and classed as
'prevention'.
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In our position as a B2B wholesaler, the table
below shows what we do to proactively to
minimise food waste:
To read more about our work with Fareshare