Food waste

From bread to beer... Brewery converts waste bread into new products in support of sustainable development It is a working example of the circular economy Over 46 million slices of bread, or 44 % of all loaves produced in the UK is wasted every year. That is equivalent to 3.3 Gt of CO2, and is a...

Waste not want not... Company reconsiders waste as a by-product to achieve huge energy savings The approach cuts waste volumes, which has positive impacts on operating expenses Diageo Ltd. is the world’s largest spirit manufacturer, producing brands such as Johnnie Walker, Buchanan's and Bushmills...

Hyper-solutions to food wastage show the way A major hypermarket which sells a large range of food products looked for ways to improve on its already good food waste credentials It realised that even small amounts of waste quickly add up to a bigger problem Using digital technology it identified a...

New digital regime tackles the regiment's food-wastage problem! Large caterer looked for solutions to be environmentally 'responsible' regarding its large food waste problem It introduced a food-wastage monitoring and reporting app which led to a 40 % cut in food waste in the garrison restaurant...

Cooking up a viable waste-cutting solution Restaurant in Finland aims for zero-waste and uses an app to help reach the goal Up to 50 % reduction in waste already achieved Profit is up and the Waste Master tool helps with restaurant planning as well Restaurant Nolla was founded by three European...

Food packed in ordinary plastic and cling film only remains edible for a few days in storage. The poor shelf-life of packed foods means extra costs, especially for catering kitchens that produce high volumes of food for different customers. There are better alternatives for slowing down food...

What can a restaurant do when there is food left over from the lunch service? It can use apps such as the ResQ Club service. The service has been specifically developed to promote the use of surplus food from restaurants and to reduce food waste. Customers can browse leftover items through a...

The spirit of enterprise Adding value to unavoidable whisky distillery by-products Opportunities identified to reduce waste and provide a business opportunity Penderyn Whisky Distillery is situated in the community of Penderyn in the Welsh Beacons. The main distillery, offices and visitor centre are...

Juicy profits from waste fruit Farm converts surplus strawberries into high-value fruit syrups, transforms a loss-making resource into a profit-making product (over € 224 100 per year) 50 % losses can be typical for strawberries and raspberries due to the weather, losses from 'pick your own', and...

Giving wonky fruit a new lease of life Options explored for reusing waste from an SME drinks company New markets identified for surplus fruit Opportunities identified for 111 tonnes of apple pomace, otherwise sent for animal feed, to be developed into high-value products Cardiff-based, high-growth...

Hotel's inspiring three pillars Save resources and costs for sustainable growth Respecting the environment Premium services for clients and social responsibility The managment of Inspira Santa Marta Hotel in Lisbon, Portugal made a firm commitment before opening that it would respect three...

Finnish businesses have developed several digital and smart technology-based applications and solutions to reduce food waste in restaurants. An example of such web-based applications is the Waste Master (Hävikkimestari) system for tracking and minimising food waste and coaching services. The web...