Vision 2020: UK roadmap to zero food waste to landfill
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
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
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 2013
UK 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 England
UK 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 Hospitality
UK 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 energy
UK 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 2012-13
UK 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 2010
UK 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 2012
UK 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 packaging
UK 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 when
UK 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 2010
UK 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 3
UK 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 2013
You can also read