Sustain worked on the FoodSave project to help small and medium-sized food businesses in London to reduce their food waste.
FoodSave followed the principles of the Food Waste Hierarchy, helping businesses first to reduce their food waste, then to consider options for redistribution of surplus food (for example through secondary markets or charities such as Fareshare, or by feeding it to livestock), and finally to ensure that unavoidable food waste is disposed of more responsibly, such as through composting or generating energy.
Inspiring stories about tackling food waste
Read inspiring stories about how small- and medium-sized enterprises are reducing the food they waste, and diverting unavoidable food waste to useful purposes. Click on the links below to find out more.
Thornton’s Budgens is supplying surplus food to a nearby Centrepoint shelter for young homeless people.
Rejuce, making surplus fruit & veg from wholesale markets into smoothies and juices
Rubies in the Rubble, employing local people to turn surplus food into chutneys, pickles and jam
Riverside Sourdough, an artisan bakery sending surplus loaves to community groups and charities
The Carshalton Patch, whose leftover fruit & veg is used by a pub chef, and surplus cabbage is promoted for pet rabbits!
Thomasina Miers, co-founder of The Pig Idea campaign, for food waste to go to animal feed
Borough Market sends surplus food to charity, to help vulnerable people eat well
Outspoken Delivery, a cycling courier company, collects surplus food for charity FoodCycle
Growing Communities, a virtually zero waste veg box scheme and farmers' market
These case studies have been prepared by Sustain: The alliance for better food and farming, as part of the FoodSave project, helping small - and medium-sized enterprises to reduce food waste.
FoodSave was funded by the European Regional Development Fund (ERDF), the London Waste and Recycling Board (LWARB) and the Mayor of London, co-ordinated by the Greater London Authority (GLA) and supported by the London Food Board.