It’s WRAP’s first-ever Food Waste Action Week 1st – 7th March 2021. A whole week dedicated to raising awareness of the environmental impact of food waste, encompassing everything from food that goes unsold or uneaten, to waste from restaurants and food manufacturers. ‘Around a third of the food we produce worldwide is lost or wasted and it’s having a significant impact on climate change. In fact, it contributes a staggering 8–10% of total man-made greenhouse gas emissions’ WRAP.
WHAT CAN YOUR BUSINESS DO TO REDUCE FOOD WASTE?
In the first instance, making efforts to minimise your food waste is the simplest step. This could be as easy as reducing dish portions, using more frozen food or switching to dishes that are suitable for freezing. However, recycling any remaining food waste doesn’t need to be a time-consuming task and there are different ways to go about it::
Donate any surplus food to local charities:
If you have any surplus food, consider donating it to local charities. Not only will you help worthy causes, you’ll also boost your local reputation.
Although this may sound like a complicated process, there are various companies around the country that you can contact to set up a food waste pick-up. All you have to do is throw your food waste into a separate bin, they’ll collect it and turn it into renewable energy. Read more about this here
If you’re lucky enough to have a kitchen garden, you can simply compost your non-meat food waste. The compost you create will help you grow even more fruit and veg.
Recycling companies that don’t offer anaerobic digestion may be able to compost the food waste they collect. Contact your recycling collection service for advice on the types of food services they offer.
OUR ENVIRONMENTAL PRACTICES
This is a subject close to our hearts and something we as a business have focused on for many years. We’re always looking for new ways to lower our carbon footprint, reduce our wastage and become more sustainable and environmentally friendly. Here are some of our active environmental practices:
- 100% of our food waste goes to anaerobic digestion to produce electricity…read more about this here
- 100% of our non-food waste is recycled
- 100% of our energy comes from renewable sources
- We invest regularly in new equipment to reduce our energy consumption
- We regularly donate surplus food to local community groups and charities
- We source responsibly and locally where possible
- Our seafood comes from fisheries that have been certified as well managed and sustainable