The Sustainability Series: Tackling Food Waste in Food & Drink

The cost of food waste

• Environmental impact – globally, food waste accounts for around 8–10% of greenhouse gas emissions
• Economic loss – millions of pounds are lost each year across the supply chain
• Consumer expectations – shoppers are looking for brands that minimise waste and value every ingredient

Smart ways brands are reducing food waste

• Creative by-product innovation: vodka distilled from surplus bread, crisps made from “wonky” veg, jams from leftover fruit — brands are turning waste into delicious new products
• Smarter portioning and processing: using technology to optimise portion sizes, extend shelf-life naturally, and repurpose trimmings or peelings into new ingredients
• Supply chain efficiency: better forecasting and inventory management means less surplus and spoilage
• Partnerships with charities: donating unsold but perfectly good food to community projects, food banks, and redistribution charities
• Educating consumers: helping shoppers understand “use by” vs “best before” dates and giving them recipe ideas for leftovers

What can consumers do?

• Get creative with leftovers instead of binning them
• Understand food labels (don’t throw out food that’s still good!)
• Support brands that actively reduce food waste
• Buy “wonky” fruit and veg to help cut farm-level waste

Final thoughts 

Food waste is one of the most urgent sustainability challenges — but also one of the easiest to tackle with the right mindset. By valuing every ingredient and finding smart, creative solutions, brands can cut waste, save money, and help build a food system that works better for everyone.

Together, businesses and consumers can make “waste not, want not” more than just a saying — it can be a movement.