kildress
Targeting food waste hotspots
We have developed food waste profiles for 25 of our most frequently purchased food products. These profiles highlight the percentage of total food production wasted at every stage of the value chain.
Below is a selection of these profiles and a summary of how we are tackling the food waste hotspots.
Potatoes
To reduce losses in the field and processing we are:
●Reviewing waste alongside customer preferences when selecting different potato varieties
●Using satellite and aerial mapping technology to identify specific trends in field losses
●Introducing new technology to remove stones earlier in processing to reduce damage
To help customers reduce food waste in the home we are reviewing opportunities for modified atmosphere packaging which could help the potatoes to last longer.
Field losses 9%, Processing losses 6%, Retail waste 1%, Consumer waste 39% Illustration of potatoes
Cheese
To help reduce the amount of cheese our customers waste at home we have:
●Introduced re-sealable packaging on all British cheddars
●Standardised the on-pack shelf life information so that customers know, for example, that all soft and blue cheeses should be used within three days of opening
●Added recipes on our Real Food website to provide ways for customers to use up any leftover cheese
Field losses 1%, Processing losses under 1%, Retail waste under 1%, Consumer waste 9% Illustration of a cheese board
Lamb
To reduce waste in processing we are trialling innovative ways of storing and transporting lamb to improve product quality and freshness.
To increase shelf life for customers we are rolling out specialised packaging. This technology has been successfully introduced for beef, giving customers up to an extra five days to consume the product, and we hope it will have a similar impact for lamb.
Field losses 7%, Processing losses 13%, Retail waste 1%, Consumer waste 5%
We have developed food waste profiles for 25 of our most frequently purchased food products. These profiles highlight the percentage of total food production wasted at every stage of the value chain.
Below is a selection of these profiles and a summary of how we are tackling the food waste hotspots.
Potatoes
To reduce losses in the field and processing we are:
●Reviewing waste alongside customer preferences when selecting different potato varieties
●Using satellite and aerial mapping technology to identify specific trends in field losses
●Introducing new technology to remove stones earlier in processing to reduce damage
To help customers reduce food waste in the home we are reviewing opportunities for modified atmosphere packaging which could help the potatoes to last longer.
Field losses 9%, Processing losses 6%, Retail waste 1%, Consumer waste 39% Illustration of potatoes
Cheese
To help reduce the amount of cheese our customers waste at home we have:
●Introduced re-sealable packaging on all British cheddars
●Standardised the on-pack shelf life information so that customers know, for example, that all soft and blue cheeses should be used within three days of opening
●Added recipes on our Real Food website to provide ways for customers to use up any leftover cheese
Field losses 1%, Processing losses under 1%, Retail waste under 1%, Consumer waste 9% Illustration of a cheese board
Lamb
To reduce waste in processing we are trialling innovative ways of storing and transporting lamb to improve product quality and freshness.
To increase shelf life for customers we are rolling out specialised packaging. This technology has been successfully introduced for beef, giving customers up to an extra five days to consume the product, and we hope it will have a similar impact for lamb.
Field losses 7%, Processing losses 13%, Retail waste 1%, Consumer waste 5%