Waste not, want not…
Keeping food waste to a minimum not only makes good business sense, but it’s the right thing to do. Unfortunately, no matter how careful we are at our kitchens, there are inevitably some leftovers. Here’s what we’re doing about it.
The Waste Hierarchy
This inverted triangle ranks waste management options according to what would be best for the environment.We see it as a good place to start when working out hot to tackle our food waste.
The big advantage of frozen food is it is less likely to be wasted by going off. Our products have use-by dates as long as nine months and so are less likely to be thrown away at home.
We are constantly seeking ways to prevent food waste at our kitchens.We are trying to better measure and then reduce the amount of food wasted at the main COOK Kitchen in Kent and our logistics centre.We have set ourselves the challenge of halving the amount of food wasted at these two main sites by the end of 2020.
We are occasionally left with ingredients at our kitchen that could be used for other purposes. In 2012 we started sending these leftovers, along with some meals, to a local charity, Caring Hands.
In 2016 we became the first food manufacturer in the UK to install a system for food waste that recycles it as fertilizer and energy. Known as the Rothenburg, this system takes any food waste from the main COOK Kitchen, stores it and then sends it to be turned into a nutrient rich bio-fertilizer for farming and renewable energy that is exported to the National Grid.