Vision 2020: UK roadmap to zero food waste to landfill
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Vision 2020: UK roadmap to zero food waste to landfill
UK roadmap to zero food waste to landfill 5
Contents It is a great privilege to share with you our
‘Vision 2020: UK roadmap to zero food waste
5 Introduction
6 Foreword to landfill’. In February 2011, we launched
Philip Simpson, ReFood
Sue Riddlestone OBE, BioRegional our manifesto entitled ‘Vision 2020: The
7 Executive summary
future of the food waste recycling sector’,
Section 1 - The issue of food waste
10 Food waste – setting the UK and global scene which set out our ambition to eradicate
12 The UK now and in 2020
14 Making the transition from food waste to food resource food waste from landfill by the end of the
Section 2 - Food supply chain industry sectors decade. Inspired by the debate generated
20 Understanding food waste in the supply chain
23 Agriculture by that first report, we brought together key
26 Food and drink manufacturing
30 Food distribution industry stakeholders as the Vision 2020
34 Grocery retail
38 Catering and hospitality sector Visionary Panel, chaired by former Secretary
44 Households
of State for the Environment Lord Deben, to
Section 3 - Solutions and summary
50 Generating value from food waste help shape a viable roadmap to turn this
53 Solutions for surplus food
54 Solutions for unavoidable food waste exciting vision into reality. This report is the
58 Conclusion
60 Glossary culmination of that work.
61 Appendix – Food waste facts
We would like to thank the following We are also extremely grateful to the many
organisations for the insight and information other reports and organisations that we
they provided to the panel: have drawn on for supporting material,
many of whom are referenced in this report.
• The Chartered Institute of Waste We also want to show our appreciation to
Management (CIWM) BioRegional, an entrepreneurial charity that
• Food Chain and Biomass Renewables promotes sustainable businesses through
Association (Fabra) its One Planet Living philosophy, for its help
• The Institute of Hospitality (IoH) in finalising the report and shaping the
• The Local Authority Advisory Committee practical and achievable recommendations
(LARAC) to ensure we treat food waste as a valuable
• London Thames Gateway Development resource in the future.
Partnership
• Unilever
• The Waste and Resources Action
Programme (WRAP)
TO DATE, OVER 100 ORGANISATIONS,
FROM UNIVERSITIES TO MICHELIN-
STARRED RESTAURANTS, HAVE SIGNED
UP TO THE VISION 2020 AMBITION.
TO FIND OUT HOW TO JOIN THEM,
VISIT WWW.VISION2020.INFO
Part of SARIA and founders of Vision 2020
UK roadmap to zero food waste to landfill 7
Foreword Foreword Executive summary
Philip Simpson Sue Riddlestone OBE In the UK, we throw away some 14.8m tonnes
ReFood BioRegional of food every year throughout the supply
chain. This report acknowledges food waste
as both an issue and a valuable resource.
Welcome to our Vision 2020 report BioRegional is delighted to lend its
which sets out a UK roadmap for support to Vision 2020, and warmly It aims to act as a roadmap to encourage
achieving zero food waste to landfill welcomes the proposals set out in
by 2020. Consulting far and wide on this report. behavioural change at all levels, within
the issue of food waste, we have
been impressed by how much the Nearly 20 years ago, I established both business and society, and to set the
diverse organisations, and indeed BioRegional together with Pooran
many businesses, share our passion Desai, to develop solutions that would framework for a food waste-free future.
for dealing more effectively with this allow us to meet more of our needs
critical issue. from local, renewable resources. We
The recommendations presented We would like to see Government Failure to take a cohesive approach
want people to live a high quality of
in our report are underpinned by a and industry take a more consistent to food waste is likely to lead to
Our message is clear; food waste is a life within a fair share of the earth’s
strong environmental and economic and holistic approach to waste fragmented action. This, in turn,
valuable resource that should never resources. We call this One Planet
case for reducing food waste, with in the UK - one that maximises its could result in solutions that will
end up in landfill sites. Everyone Living. Not only do we now have many
the potential to deliver the following potential as a resource. As the biggest consign valuable resources to
from the food producer, through to more of the tools that we need to
annual benefits: contaminant in the waste stream, incineration, potentially cause
the retailer, the restaurant and the reduce our impacts and achieve One
food waste consigns millions of tonnes environmental damage and represent
householder can play their part in Planet Living, we also have an even
• Save over £17bn by reducing food and billions of pounds of valuable a lost opportunity to develop a more
ensuring that we take full advantage better understanding of the issues.
wasted by households, businesses resources to landfill or incineration integrated infrastructure in the UK to
of its considerable potential, by
and the public sector. each year. Consequently, this reprocess and recycle all waste.
ensuring we re-use, recycle and Achieving zero food waste to landfill
document underlines the central role
recover every nutrient and kilowatt of within the next seven years is a big • Prevent 27m tonnes of greenhouse
that removing food from our waste
energy it has to offer. challenge and we will need the gas (GHG) from entering the
will play in delivering cost efficiencies
support and actions of individuals, atmosphere.
By separating and dealing with food businesses small and large and
and better environmental outcomes. FOOD WASTE IS A
• Return over 1.3m tonnes of valuable In order to achieve zero food waste
waste effectively, we can unlock all of by Government if this vision is to be
nutrients to the soil. to landfill, the report’s principal
VALUABLE RESOURCE
its value while also removing it as a realised.
contaminant to other waste streams.
recommendations are: THAT SHOULD NEVER END
• Generate over 1Twh electricity,
This will ensure high-quality, However, the case for change is
enough to power over 600,000 • A clear timetable for the phased
UP IN LANDFILL SITES
commercially-viable, recyclable compelling. We will save billions of
homes.1 introduction of a ban on food
materials across the board, helping pounds. We will prevent millions of
waste to landfill to come into full
to return billions of pounds to the tonnes of greenhouse gases from
The challenges of dealing with food force by 2020, allowing industry the
UK economy. entering our atmosphere. Crucially, we
waste are complex but this should not time to finance and develop the
will ensure that food is treated as a
hold back change. With clear direction, optimum collection and processing
We believe this document sets out precious resource.
we can create opportunities that infrastructure.
a clear and realistic framework for
will drive the positive environmental,
positive change to happen by 2020. This report provides a platform for • Mandatory separate collections
economic and social outcomes, for the
We look forward to playing our part change, by identifying where food of food waste from homes and
greater good.
and hope that you too will be inspired waste arises, sharing success stories businesses, with an outcome that
to join the Vision 2020 campaign. and making firm recommendations optimises its value to provide
The report highlights:
about how further improvements can energy, nutrients for agriculture
Thank you. be made. It paints a picture of a world and preferably heat.
• Where and why food waste is
in which food is never ‘waste’.
happening at each stage of the UK • Greater collaboration at every
supply chain. stage of the supply chain and
I very much look forward to working
between key stakeholders to
with you to eradicate food waste from
• What actions are being taken to accelerate the adoption of best
landfill.
tackle food waste in each sector. practice, improve waste prevention,
create efficiencies and maximise
• What more can be done in the the value of food waste as a
future. resource.
• The integration of food waste
education into school, college and
professional training programmes
and increased support for WRAP’s
‘Love Food Hate Waste’ initiative.
1 See appendix – food waste facts
Section 1 The issue of food waste
UK roadmap to zero food waste to landfill 11
Food waste is a global
Food waste –
At a global level, it is widely and 6.2bn litres of water.8 Around 40%
acknowledged that we are entering of this food waste ends up in landfill9
concern. The United a period of resource scarcity – where where it produces harmful methane
Nations, the EU and, closer the cost of available resources is that has a Global Warming Potential
Setting the UK
increasing and demand from an (GWP) 21 times greater than carbon
to home, WRAP are among expanding global middle class, dioxide.
many organisations across combined with population growth and
and global scene
climatic changes, are putting massive The UK is now at a crossroads and it is
the public, charitable and pressure on food, water, mineral and more important than ever before that
private sectors that have energy resources.2 we address the issue of food waste
correctly. As the population continues
prioritised its reduction over Despite these rising global pressures to increase and more pressure is
the coming years. on food production, it is estimated that placed on global food production, we
50% of all food produced on the planet have not just a moral obligation but
never reaches its intended human also an absolute need to address the
stomach.3 As a result some 550bn cubic issue. This applies both to reducing
metres of water are wasted globally food waste, as well as better utilising it
in growing crops that never reach the where it is unavoidably produced.
consumer.4 These statistics highlight
that when we waste food, we also
waste all of the land, nutrient, water
and energy resources that went into
AS THE POPULATION
producing it. CONTINUES TO INCREASE
An increase in demand, combined with
AND MORE PRESSURE
pressure on food production, led to IS PLACED ON GLOBAL
price spikes in 2008 and 2011.5 Rising
food bills have forced more and more
FOOD PRODUCTION, WE
people into food poverty, not just HAVE NOT JUST A MORAL
overseas but also in the UK. Indeed,
the food bank charity The Trussell Trust
OBLIGATION BUT AN
reports that the number of people ABSOLUTE NEED TO
turning to it for emergency food in the
UK increased by 170% to almost 350,000
ADDRESS THE ISSUE OF
people in 2012/2013.6 On a social level, it FOOD WASTE
is increasingly difficult to reconcile food
waste with increasing food poverty.
Recently, the UK’s International
Development Committee pointed out
that we are never more than a few
days from a significant food shortage,
yet it is a resource we all too often take
for granted.7 In the UK, we produce
approximately 14.8m tonnes of food
waste every year, which accounts
for over 20m tonnes of GHG emissions
OF ALL FOOD PRODUCED ON
THE PLANET NEVER REACHES ITS
INTENDED HUMAN STOMACH.
2 McKinsey 2011: Resource Revolution: Meeting the World’s Energy, Materials, Food and Water Needs 3 The Institution of Mechanical Engineers (IMechE) 2013: Global Food: Waste
Not, Want Not 4 The Institution of Mechanical Engineers (IMechE) 2013: Global Food: Waste Not, Want Not 5 Food and Agriculture Organisation 2011: World Food Situation
6 The Trussell Trust statistics April 2013 7 International Development Committee (IDC) report 2013: Global Food Security 8 WRAP 2011: Consumer Food Waste Prevention Facts
9 Defra 2011: Government Review of Waste Policy in England
UK roadmap to zero food waste to landfill 13
The UK now... ...and in 2020
When Vision 2020 was first launched in early 2011, Thanks to a body of research principally funded
there was an absence of available statistics on by WRAP since then, the picture is clearer and
food waste in the UK. WRAP’s 2008 report entitled the size of the benefits more easily determined.
‘The Food We Waste’ estimated that 6.7m tonnes of This is what the UK could look like in 2020 if we
food waste were generated by households every achieve zero food waste to landfill.
year, but elsewhere it was largely guesswork.
14.8m 40%
GREENHOUSE GAS
1.1TWh
OVER OVER
EMISSIONS 1.3m
TONNES OF FOOD OF FOOD
REDUCED BY
TONNES OF
OF ENERGY 27m VALUABLE NUTRIENTS
WASTE PRODUCED WASTE ENDS UP PRODUCED TONNES
RETURNED TO THE SOIL
PER ANNUM
PER YEAR IN THE UK IN LANDFILL
£3.7bn £12bn £2bn
30%
LANDFILL PRODUCES
HARMFUL METHANE WITH
POTENTIAL SAVED SAVED
SAVINGS IN THE BY HOUSEHOLDERS BY UK PLC
GLOBAL WARMING POTENTIAL
(RETAILERS,
PUBLIC
OF UK VEGETABLE 21 TIMES SECTOR
MANUFACTURERS
and CATERERS)
CROPS ARE GREATER
NOT HARVESTED THAN CO2
UK roadmap to zero food waste to landfill 15
A significant change in the waste industry over the past Food resource
few years has been the shift in mindset from waste and waste flows
to resource. Central to this shift is the waste hierarchy
and landfill tax, which push waste materials higher
up the value chain by increasing the cost of landfill
and placing a greater importance on the principles of
reduce, re-use, recycle and recover. DISPOSAL
The recycling of paper, plastics, glass Another concept that supports treating
ducts
and metals is now, for many, second food waste as a resource is the circular -pro od
. co et fo FOOD & DRINK
nature. However, this enthusiasm for economy. The circular economy is inc for p MANUFACTURE
recycling has not extended to food an approach advocated by the Ellen
waste and it is estimated that almost MacArthur Foundation and supported
ed
six million tonnes of food end up by major companies such as Nike, al fe
Anim
in landfill each year.10 This is a Kingfisher Group, Unilever and Marks g
din
considerable waste of resources, & Spencer. AGRICULTURE sprea
Land
when one considers the number of
opportunities available to capture Instead of our current linear economy,
food waste and put it to better use. one where people design products,
draw on resources to make them,
use the products and then discard
them, the circular economy takes the FOOD
resources in those unwanted products Nutrients DISTRIBUTION &
cling
and puts them into manufacturing back to soil GROCERY RETAIL
Recy
new things. The change goes right
up the supply chain so that products
are designed to be dismantled easily,
ion
g
enabling components to be re-used lin
istribut
DISPOSAL
c
cy
or recycled.
Re
red
ANAEROBIC
inc.
DIGESTION &
Making the transition
COMPOSTING
from food waste to
food resource
CONSUMER
Renewable
energy produced DISPOSAL
COLLECTION
DISPOSAL
10 Defra 2011: Government Review of Waste Policy in England Based upon WRAP diagram Westminster Food and Nutrition Forum, 21st May 2013UK roadmap to zero food waste to landfill 17
The food waste hierarchy Food waste needs to fit within this Where unavoidable food waste occurs,
1
more sustainable way of thinking. Defra puts anaerobic digestion (AD) as
The food waste hierarchy is one the most desirable disposal option.11
such model, which is supported by This is because it is an efficient way
REDUCE a number of organisations, notably to turn potential GHG into energy and
WRAP, The London Food Board and heat and also produces high-quality
Avoid generating Feeding the 5000. Like the waste organic digestate that can be used to
food waste hierarchy it favours solutions with fertilise agricultural land. Composting,
more desirable environmental and too, can ensure the nutrient value of
2
economic outcomes. It draws an food waste is captured.
important distinction between surplus
food, which can be used to feed There is a variety of routes for food
FEED PEOPLE humans or animals, and food waste waste, depending on whether it is
IN NEED that can be further processed to
return nutrients to the soil, extract
surplus or unavoidable in nature
and these are discussed in section
Donate extra food to energy and generate heat. 3 – Generating value from food waste
food banks, soup (see page 50). Some of these routes
When it comes to surplus food fit have been in existence for well over 100
3
kitchens and shelters
for human consumption, many years. Yet it is clear from the volume of
food producers and supermarkets food waste that ends up in landfill or
are already working with food incinerators that much of the resource
FEED redistribution initiatives such as food value in it has, for too long, been lost.
LIVESTOCK banks, managed by the Trussell Trust,
FareShare and other charities to Increasing the amount of food waste
Surplus food unsuitable ensure it reaches those in need. that is recovered and recycled is
for human consumption fundamental to achieving zero waste
4
supplied as animal feed Surplus food used to feed animals is to landfill.
already governed by strict regulations.
In addition, safety and security
ANAEROBIC DIGESTION standards in the supply chain
ensure that animal by-products IT IS CLEAR FROM THE VOLUME
Unavoidable food waste (ABP) destined for pet food meet the
converted to produce exacting standards required for
OF FOOD WASTE THAT ENDS UP
bio-fertiliser and energy animal consumption. IN LANDFILL OR INCINERATORS
5
THAT MUCH OF THE RESOURCE
VALUE IN IT HAS, FOR TOO LONG,
COMPOST BEEN LOST
Unavoidable food waste
converted to produce compost
6
LANDFILL/
INCINERATION
Last resort to
disposal
LAST RESORT LAST RESORT
11 Defra 2011: Government Review of Waste Policy in EnglandUK roadmap to zero food waste to landfill 19 Section 2 Food supply chain industry sectors
UK roadmap to zero food waste to landfill 21
Understanding food
waste in the supply chain
Fundamental to the ambition of driving food waste
away from landfill is an understanding of where
and why food waste is generated. The reality is that
food waste occurs at every stage of the food supply
chain, from farm to fork and beyond. The reasons for
food waste are numerous and often sector-specific
but wherever it happens it carries a cost. Tackling it
doesn’t just make environmental sense; it makes sound
commercial sense as well.
Here, we look at each of the sectors We provide case studies and practical
in the food supply chain to provide recommendations that are designed to
an introduction to where and why put organisations large and small, as
food waste is generated. We highlight well as individuals, firmly on the road to
the positive action that is already achieving zero food waste to landfill.
being taken to overcome it and make
recommendations on how each part of
the process can be improved.
FROM FARM
TO FORK
Agriculture Food & Drink Food Grocery Retail Catering & Households
Manufacturing Distribution HospitalityUK roadmap to zero food waste to landfill 23
Agriculture
There are more than 9m hectares of agricultural land
in the UK, of which 4.9m hectares are arable and the
remainder livestock.12 Employing more than 300,000
people, the agriculture industry produces 59% of the UK’s
food needs, with the remaining 41% imported, meaning
the cost, quality and availability of our food is influenced
by many factors, from both Europe and further afield.13
How food waste is dealt with in the planning in the food supply chain also
agricultural sector largely depends leads to surplus crops being grown.
on whether it is generated by livestock What happens to this crop waste is
or by arable farming. less clear but some falls into the
surplus food category and will be used
Livestock in the manufacture of foodstuffs such
Livestock farming waste principally as pies and soups, or used for animal
falls into two categories: manures/ feed. If no outlet can be found, it is
slurries and ABPs. Both wastes are usually ploughed back into the land.
unavoidable and already have well- Anecdotally, it is believed that very little
established outlets. Most slurries are would be disposed to landfill in the UK
returned to land but can contribute due to the high cost of transport and
significantly to methane generation landfill tax.
through their storage. A report in
Sweden revealed that stored manures Barriers in agriculture
were responsible for 14% of overall GHG While AD has been shown to be an
emissions from Swedish agriculture.14 effective means of treating slurries,
capturing biogas and generating
Currently, ABPs are banned from heat, capital cost is often a barrier.
landfill throughout the EU under the Furthermore, according to the
Animal By-Products Regulations Renewable Energy Association,16
(ABPR) and their processing is (REA) new planning guidance for
therefore handled by a long-standing renewable energy17 could make it
and efficient market. These industries more difficult to develop waste
turn ABPs into a variety of useful treatment sites in the green belt
products such as edible fats, hides for for organics recycling and AD.
leather, pet food ingredients, biodiesel
and biofuels. Moving crop waste further up the
food waste hierarchy can also be
Arable challenging, especially for perishables
It is reported that as much as 30% of such as fruit and vegetables. It is often
UK vegetable crops are not harvested, necessary to dry produce to make it
due to them failing to meet exacting suitable for modern animal feed supply
standards based on their physical chains, which can make this more
appearance.15 Poor forecasting and costly than ploughing the material
12 Defra 2013: Farming statistics – final crop areas and cattle, sheep and pig populations as at June 2013, England 13 Defra: Trends in UK food self-sufficiency 1960 – 2010 14 Rodhe, Acue &
Nordberg, 2009 15 The Institution of Mechanical Engineers (IMechE) 2013: Global Food: Waste Not, Want Not 16 Renewable Energy Association press release, July 2013: New renewable planning
guidance lacking in detail and clarity 17 Department for Communities and Local Government (DCLG) July 2013: Planning Practice Guidance for renewable and low carbon energyUK roadmap to zero food waste to landfill 25
back into the land to return nutrients redistribution charities to recover
to the soil. There are also logistical unwanted crops from fields for
challenges to moving crop waste, as human consumption.
fruits and vegetables are traditionally
grown in central, eastern and southern Trade organisations are also running
regions of the UK, while livestock is initiatives that support moving
reared in the north and west. This agricultural waste further up the
means that transporting one to feed hierarchy. On the crop side of the
the other adds cost and time. industry, the Potato Council, in its own
AS MUCH AS ‘war on waste’, is addressing issues
Food manufacturers or livestock throughout the process from planning
farmers also require certainty of and improved growing mediums,
supply and price and so relying on through to crop processing and
agricultural food surpluses can be storage. Other sectors may follow
too ‘hit and miss’, while livestock its lead.
farmers require certain nutrients and
fats in their feed which may not be With regards to livestock, the
met consistently enough by farm- Foodchain & Biomass Renewables
OF ALL UK VEGETABLE generated surplus food. Association (FABRA) has introduced
CROPS ARE NOT online training modules to educate
Is anything changing?
HARVESTED, DUE TO The Institute for Grocery Distribution
abattoir staff on the relevant
legislation and ways to maximise the
THEM FAILING TO MEET (IGD), WRAP and others have identified value from products by minimising the
EXACTING STANDARDS closer collaboration up and down the downgrading of ABPs. Such a training
supply chain as fundamental to driving initiative is one that could be replicated
BASED ON THEIR up efficiencies and minimising waste. across the wider food industry.
PHYSICAL APPEARANCE The appointment of a Grocery Code
Adjudicator in June 2013 opens the way Finally, in terms of closing the loop,
for better dialogue between suppliers Steyr Traktoren, a German tractor
and supermarkets and, if embraced, manufacturer, is introducing a biogas
should be seen as an important engine in 2015 that will allow farmers to
step forward in facilitating improved power their tractor using bio-methane
planning and forecasting. generated by on-site AD-processed
slurries. In spring 2014, WRAP and
Dialogue is also proving to be a vital Defra are due to report on trials to
tool in the activities of organisations, demonstrate the benefits of using
such as Feeding the 5000, which is digestate from AD in agriculture.
raising awareness of surplus food and,
through its initiative Gleaning Network
UK, empowering communities to work
with local farmers and food
Recommendations. While it is believed a small proportion of the food waste
generated at farm level ends up in landfill, there are still opportunities to ensure
that the resource value of all foods is maximised, especially arable, fruit and
Case study. In May 2012, severe frosts wreaked havoc on crops in vegetable crops. There are a number of recommended actions to support both a
southern England, causing cosmetic damage to Cox, Braeburn, reduction in waste and the take-up of recycling and recovery options, such as AD:
Gala, Jazz and red dessert apples. The apples had blemished
• Defra to broker an industry-wide commitment potential with all installations. This should
skin but still tasted great. Waitrose stocked bags of this so-called
between farmers, retailers and Government include a collaborative review involving WRAP,
‘ugly fruit’ in its stores during the autumn, giving customers the to avoid food waste caused by aesthetic Defra, the NFU and the Anaerobic Digestion and
chance to buy apples that cost less but still tasted as good as requirements. The biggest change needs to come Biogas Association (ADBA), to develop a clear
unblemished fruit and support British orchards. from consumers and the food processing and business case for farmers and investors for
hospitality industries by encouraging them to buy projects of varying scale and feedstock levels
misshapen or blemished fruits and vegetables to that builds on best practice guidance being
ensure they are not wasted. developed by the Environment Agency (EA),
ADBA and Defra.18
• Further collaboration between the National
Farmers’ Union (NFU) and the AD sector to ensure • Defra, WRAP and the NFU to undertake more
that the quality of digestate from the AD process, detailed research into food waste in the
together with its efficient delivery, guarantees agricultural sector and the opportunities to
nutrients and organic fraction are returned to the find viable and suitable outlets for surplus
soil. crops to avoid them going to waste, while
providing improved financial security for farmers.
• Further support for and development of small- The internet and social media platforms such
scale, on-farm AD facilities for processing animal as those being explored by PlanZheroes and
manures/slurries and other farm residues with Gleaning Network UK may be an effective way of
focus on maximising nutrient, energy and heat marrying surplus food with viable outlets quickly.
18 Defra 2013: Anaerobic Digestion Strategy and Action Plan Annual Report 2012-13UK roadmap to zero food waste to landfill 27
Factors identified by the Institute organics report identified that only
of Grocery Distribution (IGD) as 27% of AD facilities in the UK at the
contributing to the generation of food time of the survey had de-packaging
LARGE FOOD MANUFACTURERS
waste in production include under or systems.24 Although that position is ARE INCREASINGLY
overweight products; trimmings, such likely to have changed significantly,
as crusts or tomato ends; technical it is an indication that the availability
CONSIDERING ZERO FOOD
errors; contamination of machinery; of facilities capable of handling WASTE TO LANDFILL POLICIES
inconsistency within processes used, packaged food waste is not likely
such as cooking times and temperature to be in line with the available AD
and market-imposed waste, plant capacity.
exacerbated by take-back systems
and last-minute order cancellations.22 A reluctance to change food
production systems or operations
As a polarised sector, more is known to reduce or improve the outcomes
about the small number of large for food waste can also be a barrier
manufacturers. For these companies, to it being moved up the hierarchy.
who are typically producing food Operational change often requires
waste in bulk, the business case investment and behavioural
for diverting food waste is clear, as change. Real or perceived difficulty
landfill represents the most expensive related to measuring the return on
disposal option. investment and concerns in altering
staff behaviour can often dissuade
Barriers in manufacturing organisations from taking those
For the large number of small important first steps.
manufacturers producing significantly
less individual volumes of food waste, Is anything changing?
there are issues surrounding separate Despite the level of waste,
collection. The perceived cost and the food manufacturing sector has
frequency of collection, as well as made enormous strides in diverting
misconceptions surrounding smell material from landfill. Recognising
and vermin can all be seen as the commercial benefits, large food
potential barriers. manufacturers are increasingly
considering zero food waste to
Some food manufacturers also make landfill policies.
use of industrial macerator systems,
which discharge to the sewer. In 2007, the Food & Drink Federation
This can be thought of by those (FDF), which represents food and
users as a low-cost solution but drink manufacturers, announced its
are unpopular in the water industry Five-Fold Environmental Ambition, one
and many are lobbying for a ban on of which was to send zero food and
macerators because of their impact packaging waste to landfill by 2015.
on sewer systems.23 Another was to reduce product and
packaging waste in the supply chain
Contamination by packaging is also, by 5% by the end of 2012, against a
for some, a barrier to moving food 2009 baseline.
waste up the hierarchy. WRAP’s
Food and drink
manufacturing
The food industry is the largest manufacturing sector
in the UK, with a turnover of £76.7bn (16% of all UK
manufacturing) and employing 395,000 people.19
There are around 10,000 food and drink manufacturing
sites in the UK20 producing in the region of 3.2m tonnes
of food waste.21
19 Food and Drink Federation: Sustainable Growth in the Food and Drink Manufacturing Industry - 2011 20 Environment
Agency website 2013: Food and Drink Manufacturing Sector 21 Waste arising in the supply of food and drink to households
in the UK, WRAP 2010 22 Food Industry Sustainability Strategy (FISS) Champions’ Group on Waste, 2007 23 Water UK 2009:
Position paper: Macerators – the Impact on Sewers 24 WRAP 2011: A survey of the UK organics recycling industry in 2010UK roadmap to zero food waste to landfill 29
WRAP’s Courtauld Commitment is solutions to resolve the issue. To help Case study. Ferndale Foods in Erith, Kent produces innovative, high-quality ready
a voluntary agreement aimed at businesses to apply best practice, meals for supermarkets, manufacturing some 15,000 tonnes of finished products
reducing the carbon and wider it has developed more than 50 case
from 200 product lines. In 2010, a drive to increase its recycling operations,
environmental impacts of the sector.25 studies which show the toolkit in
It sets specific targets for the reduction action. These demonstrate how reduce its environmental impact and lower costs, identified food waste as a key
and diversion from landfill of food companies such as Booker, Brakes, component in achieving these objectives.
waste throughout the supply chain. Kellogg’s and Kraft have reduced food
WRAP’s last update on the Courtauld waste successfully on lines such as
Kieron Foody, sustainability manager for parent company Oscar Mayer, said:
Commitment in 2012 showed that of the sandwiches, cakes, snacks and ready
2.3m tonnes of waste generated by meals, delivering considerable “Food waste collection has led to better visibility and understanding of all our
those signed up in the supply chain, cost savings.26 waste streams. We’ve now maximised zero food waste to landfill and this has
including manufacturers, 80% was enabled further recycling opportunities, which has reduced our waste costs by
recovered or recycled, 10% was sent To help put surplus food to better use a
16% year on year.”
for disposal to landfill and 10% was new food redistribution working group,
discharged to sewer. Now in its chaired by WRAP was launched in
third phase, which runs from 2013 to the UK in early January, 2013. Among In 2012, Ferndale Foods generated more than 400MWh of renewable energy by
2015, there are new targets for the attendees, the FDF reports 17 of its diverting its food through PDM Group’s biomass combustion process, producing
manufacturing and retail sectors to members are now working more closely
nutrient-rich fertiliser from the ash and displacing more than 250 tonnes of GHG.
further reduce grocery ingredient, with organisations such as FareShare
product and packaging waste in the in order to redistribute surplus food to As a group, Oscar Mayer has seen similar benefits by sending food waste to AD
supply chain by 3% before 2015, people in need.27 across its other UK sites.
against the 2012 baseline.
Another initiative that is exploring
The FDF website has further case studies describing manufacturers who have successfully achieved
In its efforts to encourage waste options for surplus foods is The Pig
diversion of waste from landfill.29
reduction, the Institute of Grocery Idea.28 Launched by Tristram Stuart,
Distribution (IGD) has identified five key founder of Feeding the 5000, the
business principles that can be applied campaign has raised awareness of
to drive down waste: measurement, the potential for certain food waste
engagement, forecasting, packaging streams, if properly regulated, to be
design and efficient product range. used in pig feed. This supports the idea
It has produced a collaborative toolkit that materials such as clean bread,
which demonstrates how producers dough, cereals and confectionery are
and retailers can work closely to suitable for animal feed.
identify waste hotspots, establish
why they are happening and develop
Recommendations. The positive actions outlined above demonstrate that a lot has
been achieved in diverting material from landfill in the food manufacturing sector.
There are plenty of best practice case studies and guidance to inspire even more
innovation in the future. This is great news; however, there are still steps that can
be taken to create more value from food waste:
• Food manufacturing businesses of all sizes to • Government to introduce a phased ban on food
adopt the food waste hierarchy and develop waste to landfill from 2017 for business, based
action plans to review systems and processes in on turnover and/or volume of waste generated
order to separate food waste. (e.g. above 50kg of food waste per week), to
give companies time to look for and adopt
• Businesses to include food waste and alternative disposal options. This should be
consideration of the food waste hierarchy in all supported by mandatory separate collection
waste contract specifications. of food waste with an outcome that optimises
its value for energy, nutrients for agriculture
• Better coordination between manufacturers, and preferably heat. The second phase is to
distributors and retailers with optimal storage, ensure all food waste from households and
handling and forecasting to avoid food waste businesses is diverted from landfill by 2020.
being shifted across the supply chain, as This will allow industry to develop the
demonstrated by the IGD waste prevention appropriate infrastructure to optimise the
toolkit.30 resource value of food waste.
• Further collaboration between the various
groups delivering positive change within the
sector to coordinate efforts, share experiences
and data. This scope should be widened to
gain valuable insight from other countries in
Europe and globally.
25 WRAP 2005: Courtauld Commitment launch 26 www.igd.com/supplychainwaste 27 www.resource.uk.com/article/UK/New_group_improve_food_redistribution_needy-2677#.Ui5NktLku8A
28 www.thepigidea.org/ 29 www.fdf.org.uk 30 IGD Supply Chain Waste Prevention Guide 2012UK roadmap to zero food waste to landfill 31
Food distribution
Typical of the problems reported in the supply chain has multiple
Food distribution is so closely aligned to all elements logistics are issues with poor or stakeholders within an organisation
of the food supply chain that it is difficult to obtain damaged packaging, faulty or and may also include a number
inaccurate temperature control of external logistics partners.
figures that separate it from the food sector as a whole. settings and environmental factors
Consequently, while overall food waste in the supply such as damp or contamination. Rising fuel prices have driven
suppliers to consider lightweight
chain is estimated at around £5bn per annum, the When these types of incidents occur, packaging to reduce vehicle weights
majority of this is assigned to either manufacturers food waste can arrive for disposal in but this, in turn, can result in foodstuffs
large quantities – literally by the lorry becoming more vulnerable to damage
or retailers.31 WRAP’s best estimate to date is that load. The fact that it is not reported or contamination.34
4,000 tonnes of food waste per year is generated in does not mean that it does not exist,
nor that it does not represent a Is anything changing?
distribution.32 However, this figure is scaled up from data significant financial burden. WRAP’s Courtauld Commitment is
provided by a single supermarket so it is difficult to prompting change up and down the
Barriers in distribution supply chain, with more rigorous
determine how representative this is. Despite the lack of Often incidents of damage or loss of attempts to identify and eliminate
clarity, there is undoubtedly food waste happening in food in the supply chain are ‘one-offs’ waste not only being driven by
caused by unforeseen circumstances, commercial realities but also by the
the vital distribution links. human error or lack of planning. Such requirement for year-on-year waste
situations mean that they are frequently reductions. It has established a
written off as natural shrinkage, with no number of tools and case studies that
real attempt to measure their impact or can be applied to all elements of the
address them proactively. supply chain, with transparency of
reporting and measurement acting as
IGD research identified that there was the catalyst for positive action.
an element of not wanting to “open up
a can of worms” with colleagues or Similarly, the IGD waste prevention
trade partners, as well as fears over toolkit and case studies provide a
damage to reputation, which means valuable insight into how and where
that many in the industry are not best practice is happening and
reporting waste incidents.33 how to apply it to all elements of the
supply chain. The focus is on greater
Also, assigning responsibility and collaboration between partners and
ownership for waste between the suppliers to understand the risks and
producer and the end destination can opportunities for change.
be problematic. This is because
31 WRAP 2012: Supply chain – Manage and Measure Waste 32 Waste arisings in the supply of food and drink to households in the UK – 2010
33 www.igd.com/our-expertise/Supply-chain/Sustainable-supply-chains/4587/Profit-through-partnerships-to-prevent-supply-chain-waste/
34 Chartered Institute of Logistics and Transport 2013: Logistics and Transport Focus – the unforeseen effects of lightweighting packagingUK roadmap to zero food waste to landfill 33
“One of the biggest and most important challenges
facing the food supply chain is convincing
organisations and consumers to recycle food
waste rather than send it to landfill. Efficient
processing of food waste can reduce emissions,
capture energy and recycle essential yet finite
nutrients. When food waste is sent to landfill, not
only does it release methane but the nutrient
value is not captured. The food waste
management industry is tackling the issue of food
waste across the food chain, going to great
lengths to preserve its inherent value.”
FABRA – STEVE WOODGATE, CHIEF EXECUTIVE
Case study. Reynolds is a products from the domestic
family-run business that market are replaced by Recommendations. The distribution element of the food supply chain is one that is
supplies fresh food and chilled products from overseas. often overlooked, as seen by the lack of data about this sector. However, there is a
products to around 3,000 real opportunity to drive positive change:
restaurant groups, contract “There can be differences in
caterers and high-end temperature, sunlight and • Closer collaboration between suppliers, • Government to introduce a phased ban on food
hoteliers and restaurateurs. distribution time and they customers and the logistics providers to waste to landfill from 2017 for business, based
The company reviews all affect the quality of the measure and better understand where waste on turnover and/or volume of waste generated
is happening and look for opportunities to (e.g. above 50kg of food waste per week),
operations continuously produce. Obviously, quality minimise it. Utilise the best practice examples to give companies time to look for and adopt
throughout the supply chain to affects the product and that that WRAP and IGD have developed to drive alternative disposal options. This should be
improve resource efficiency. can impact upon how much our down waste. supported by mandatory separate collection
customer gets and potentially of food waste with an outcome that optimises
• Businesses to include food waste and its value for energy, nutrients for agriculture
Technical director Ian Booth how much waste that consideration of the food waste hierarchy in all and preferably heat. The second phase is to
TONNES OF FOOD WASTE explains that there is a range customer has.” waste contract specifications. ensure all food waste from households and
PER YEAR IS GENERATED of factors at play: businesses is diverted from landfill by 2020.
“Are we getting the best Booth went on to say that the • A review of the opportunities to optimise the This will allow industry to develop the
IN DISTRIBUTION shelf life of food produce, by sharing best appropriate infrastructure to optimise the
possible life out of the product? company reduced food waste practice and looking at optimal storage and resource value of food waste.
Have we worked with our by working with its customers transit methods and tools.
suppliers to see if that life to forecast menu changes.
can be extended? How can This, he said, enabled the • A review of packaging and storage containers
to ensure they offer the most protection for food
we better understand business to adapt the type and in transit. Encourage businesses to strike the
temperature control within volume of food that it supplied right balance between achieving vehicle weight
the supply chain and analyse to its customers. Reynolds has reductions through lightweight packaging
how we can get the longest cut waste through product and guaranteeing that products reach their
destination intact and fit for purpose.
potential shelf life?” development, such as its
line of prepared vegetables
As a food distributor, Booth for customers. In this way it
explained that Reynolds had can ensure that misshapen
to prioritise food safety and vegetables are fully exploited
quality, but added that food in stews and soups.
wastage was linked closely to
them both. One of the biggest
challenges was adapting
to seasonal changes whenUK roadmap to zero food waste to landfill 35
Grocery retail TESCO, FOR INSTANCE, NOW
SEPARATES SURPLUS BREAD
FOR ANIMAL FEED AND CERTAIN
MEAT PRODUCTS FOR PET FOOD
INGREDIENT MANUFACTURE
According to the IGD, the UK grocery market was worth
£169.7bn in 2013 and employed more than 1m people in
more than 100,000 stores.35 The industry is dominated by
a small number of large household names such as Tesco,
Sainsbury’s, Asda, Morrisons, Waitrose, Aldi and Lidl and
is estimated to produce 300,000 tonnes of food waste per
year; 200,000 tonnes of this is believed to be avoidable.
The potential saving to retailers of addressing surplus
and avoidable food waste is more than £360m, and the
equivalent of 800,000 tonnes of GHG.36
Food waste within the sector is potential barrier to the implementation
generated in many ways. These range of new waste strategies.
from cultural issues surrounding
acceptability of ‘imperfect’ foods to Smaller convenience format retailers,
over-ordering, damaged stock, fridge including supermarket-based chains,
and freezer breakdowns and products symbol groups and independents, face
going out of date. Furthermore, particular challenges when it comes to
the retail sector has come under dealing with food waste. For example,
scrutiny for creating waste at either there are limitations to back-haul
end of the supply chain – through solutions. The principle of back-haul
excessive demands on suppliers and is that vehicles making a delivery
by encouraging consumers to buy, and to stores also take waste away for
therefore waste more, by marketing recycling. However, this is not possible
multi-buy deals. from smaller stores as one vehicle
tends to service multiple drop points
Barriers in retail and there is risk associated with mixing
Consumer demand, product choice, fresh produce and food waste on the
competitive price-driven marketing, same vehicle. Additionally, smaller
short-termism in planning and shops have less frequent deliveries
forecasting food supplies; these can and less space to store waste.
all contribute to driving up food waste.
However, consumers also play a role For these smaller units, separate food
and are often blamed for demanding waste collections from store may be
‘perfect’ fruit and vegetables. thought of as expensive in comparison
to general waste, while the opportunity
For some, changing consumer and to provide surplus produce for charities
staff behaviours can be seen as a is more challenging due to the smaller
risk in light of the intense competition quantities involved.
between retailers, making this a
35 IGD: www.igd.com/our-expertise/Retail/retail-outlook/3371/UK-Grocery-Retailing/
36 Waste arising in the supply of food and drink to households in the UK, WRAP 2010UK roadmap to zero food waste to landfill
Is anything changing? Tesco is not alone. Asda scrapped As part of their commitment to
Since the start of 2013, a number of buy one, get one free promotions of reducing waste, Tesco, Sainsbury’s
initiatives have been announced by core products in 2009. In June 2013 it and Asda have refined the use of their
the major retailers to demonstrate their announced that it was to start sending delivery fleet to back-haul recyclable
commitment to reducing food waste. surplus chilled foods to food banks materials to central depots. From
in an agreement with FareShare that here, food surplus and food waste
In May 2013, Tesco launched a major would see ingredients supplied for a can be separated and sent for re-use,
campaign against food waste, further 3.6m meals a year. recovery or recycling.
with a series of initiatives as part of
its Tesco and Society programme In addition, significant progress Tesco, for instance, now separates
aimed at promoting a new image for has been made in the retail sector surplus bread for animal feed and
supermarkets and creating social since the launch of the Courtauld certain meat products for pet food
change. Philip Clarke, CEO of Tesco, Commitment, with 80% of waste ingredient manufacture, while
announced that food would come in produced by signatories now being Sainsbury’s has been donating safe
smaller packages, food promotions recovered or recycled.37 Phase three and nutritious food to FareShare for
would be tailored to stop encouraging of the Courtauld Commitment could 18 years. Additionally, all supermarket
people to buy large amounts of food realise up to £1.6bn of savings, a groups recycle their ABP material
with a short shelf life and its Clubcards cumulative reduction of 1.1m tonnes in line with legislation, so that it is
would be used to report to customers of waste, GHG reductions of 2.9m either rendered or processed through
the relative healthiness of their tonnes and a 20% decrease in technology solutions such as AD or
purchase and how to limit food waste. household food waste.38 energy from waste (EfW).
Recommendations. Larger retailers are extremely influential in establishing Case study. In 2012, three months ahead of schedule, Waitrose
best practice for both preventing food waste throughout the supply chain and achieved its aim of sending zero food waste to landfill in the
in securing the best possible outcomes in terms of disposal options. By setting UK. Through its ‘Treading Lightly’ environmental strategy, it
themselves zero food waste to landfill goals, they are identifying solutions that conducted a thorough review of its operations and supply chain,
can influence smaller retailers and the opportunities they have for tackling which enabled it to identify all the factors contributing to food
food waste. To take things to the next stage, there are a number of simple and waste so that these could be addressed individually. THE POTENTIAL SAVING
straightforward actions that have the potential to make a real difference: TO RETAILERS OF
As a result, it implemented a series of solutions, including
• Defra to broker an industry-wide commitment • Businesses to include food waste and ADDRESSING FOOD
donating surplus food for redistribution through food banks,
between farmers, retailers and government consideration of the food waste hierarchy in all
for animal charities and zoos and any remaining food waste WASTE IS MORE THAN
to avoid food waste caused by aesthetic waste contract specifications.
requirements. The biggest change needs to was sent to AD. Indeed, Waitrose was one of the first
come from consumers and the food processing • Guidance to be offered by retailers on storage organisations to identify AD as the preferred solution for
and hospitality industries by encouraging and freezing, ensuring that date marks and
them to buy misshapen or blemished fruits and instructions on food packaging are clear and
its unavoidable food waste.
vegetables to ensure they are not wasted. consistent.
Waitrose Recycling & Waste Manager, Arthur Sayer, said: “We
• The development of a marketing charter that • Government to introduce a phased ban on food work to reduce the amount of waste we produce as it’s not in
ensures food waste is dealt with through waste to landfill from 2017 for business, based
preferable marketing strategies, such as on turnover and/or volume of waste generated
our business interest to produce any waste at all. Inevitably
discounting excess stock and food near its (e.g. above 50kg of food waste per week), to though, some food waste does occur and AD has proven to be
expiry date, rather than ‘buy one, get one free’ give companies time to look for and adopt a sustainable way of eliminating the need to send it to landfill,
offers, which encourage consumers to buy more alternative disposal options. This should be reducing our impact on the environment and creating renewable
than they need. This could be facilitated by the supported by mandatory separate collection
FDF or similar body. of food waste with an outcome that optimises
energy along the way.”
its value for energy, nutrients for agriculture
• The extension and increase in food waste and preferably heat. The second phase is to
education programmes such as ‘Love Food ensure all food waste from households and
Hate Waste’, with a significant increase in the businesses is diverted from landfill by 2020. This
level of investment from £2m to multiples of will allow industry to develop the appropriate
this amount through additional private sector infrastructure to optimise the resource value of
support. Currently £1 spent by the campaign food waste.
saves £150 worth of food from landfill.
37 WRAP 2013: Courtauld Commitment
38 WRAP 2013: Launch of Courtauld Commitment 3UK roadmap to zero food waste to landfill 39
General waste collection model
Catering and
hospitality sector
ONE-PRICE-FITS-ALL
Assuming £10 per 1100 litre bin collection charge
There are almost 260,000 catering and hospitality
outlets in the UK, ranging from cafes and restaurants
HOTEL OFFICE SCHOOL HOSPITAL
to hotels and pubs. These are known in the industry
as the ‘profit sector’. A second ‘cost sector’ includes
organisations where catering is supplied but for whom it
is not their primary function, such as hospitals, prisons,
schools and offices. Figures from 2011 show that the
Example: Example: Example: Example:
sale of food and drink in the hospitality sector totalled Total bin weight 250kg Total bin weight 40kg Total bin weight 80kg Total bin weight 80kg
£42.8bn, with an estimated 8 million meals served.39 Equivalent cost per tonne = cost per bin (£10) ÷ total bin weight (average)
According to WRAP, the profit sector Barriers
of the hospitality industry produces The WRAP report of 2011 highlights Equivalent Equivalent Equivalent Equivalent
an estimated 600,000 tonnes of food that the sector is dominated by cost per tonne cost per tonne cost per tonne cost per tonne
waste per year. Of this, 400,000
tonnes could have been eaten if it
a large number of small and
medium-sized enterprises (SMEs). £40 £250 £125 £125
had been better planned, portioned, Indeed, some 73% of sites employ less
managed, stored or prepared.40 The than 10 people, while only 3% employ
Sustainable Restaurant Association 50 or more. This implies that waste is
(SRA) conducted its own survey into generated in relatively small volumes
the reasons for most restaurant in a large number of places and as
wastage and concluded that 65% was such, sites are typically serviced by Average
preparation waste, including peelings, easy-to-use frequent collections in revenue per
collection round
offcuts, egg shells, etc. 30% was from four-wheeled general waste bins. It
plate scraping and 5% resulted from
spoilage, typically due to poor storage
is the general waste bin itself that is
one of the key barriers to the uptake
£135
or inventory management.41 of food waste recycling within the UK
hospitality sector.
Within the cost sector the numbers are
even more significant. It is estimated The general waste collection model
that 3.4m tonnes of food waste is highlighted in WRAP’s report operates
produced, 2m tonnes of which is nationally and typically with a one- - Landfill tax and processing cost
avoidable. It is thought that 30m price-fits-all approach, irrespective of - Transport cost
hospital meals are left uneaten every
year; while primary and secondary
weight. In some areas that is changing,
but in others, it maintains a collection
=
Positive margin for waste collector
schools combined generate in excess mechanism that favours landfill or
of 80,000 tonnes of food waste per incineration and therefore delivers less
year.42 For both the cost and profit desirable environmental outcomes.
sector, forecasting footfall, limited The below infographic demonstrates
How it currently operates: • If heavy mixed waste bins can be collected for
options for re-using unserved food, how food waste can be collected
• One bin, one price regardless of how much less than the cost of landfill tax the economic
inflexible portion sizes and a desire not for significantly less than the cost of
you put in benefit of recycling is lost
to run out of food can all lead to waste. landfill tax through this regime. The
• The heavier the bin, the cheaper the cost • Food waste is heavy, so there’s no driver to
landfill tax alone stands at £72 per
per tonne recycle food waste once it’s in a mixed waste bin
WRAP’s findings within the hospitality tonne, while gate fees into AD plants
• The lighter the bin, the higher the cost per tonne • In a mixed waste bin it’s difficult to determine
sector also concluded that food waste are reported at a current mean of
• Overall the collection round makes money how much food waste is produced
recycling within the industry was ‘rare’ £41 per tonne.43 Paying per bin rather
because there is a mix of light and heavy bins • If it’s difficult to measure food waste, it’s difficult
and that ‘the management of waste than by weight means as long as this
to reduce it
for disposal was very traditional, with general waste model prevails, the
Why it is part of the problem: • Reducing food waste saves the most money and
most companies relying on four- landfill tax will fail to divert food waste
• Landfill tax was introduced to encourage is better for the environment
wheeled bins to contain mixed waste from landfill.
recycling by making disposal to landfill more
for disposal’. As a result the consumer becomes locked into
expensive than recycling
a waste service that has the least desirable
economic and environmental outcomes
39 Horizons FS: ‘UK Foodservice Industry in 2011’ 40 WRAP 2011: The composition of Waste Disposed of by the UK Hospitality Industry
41 Sustainable Restaurant Association 2011: Too Good to Waste 42 WRAP 2011: The composition of Waste Disposed of by the UK
Hospitality Industry 43 WRAP Gate-fees report 2013You can also read
