From Pints to Power: Inside the Recycling Deal Between Wetherspoon and Veolia

If you’ve ever spent a busy evening in a Wetherspoon pub, you’ll know just how many plates, pints and coffee cups pass across the bar. 

Multiply that across hundreds of pubs every day of the year and you begin to see the scale of the waste challenge.

Rather than sending all that waste to landfill, J D Wetherspoon has teamed up with Veolia to turn food scraps, empty bottles and general rubbish into new resources. 

It’s a partnership that shows how large hospitality brands can rethink waste – and it offers useful lessons for smaller pubs, restaurants and cafés too.

Who’s Involved? Wetherspoon and Veolia in a Nutshell

J D Wetherspoon is one of the most recognisable pub chains in the UK and Ireland, serving millions of customers annually. With such a high turnover of food and drink, large volumes of waste are inevitable.

Veolia is a leading UK resource-management company that specialises in recycling, energy recovery and waste services. Since 2018, Veolia has been Wetherspoon’s main waste partner, handling the majority of the chain’s pub waste streams.

What Does the Recycling Deal Actually Do?

At first glance, it’s a waste collection service. In reality, it’s a full resource-management partnership covering:

Food waste

Glass bottles and jars

Paper, cardboard, tins and cans

Certain plastics

Waste cooking oil

General non-recyclable waste

Some electrical items

The shared goal is to divert as much as possible away from landfill and turn it into something useful instead.

Turning Food Waste into Green Energy

Food waste from Wetherspoon pubs is taken to anaerobic digestion plants, where it is broken down to produce renewable biogas. In a recent 12-month period, almost 10,000 tonnes of Wetherspoon food waste helped generate enough green electricity to power around 1,000 homes.

This not only prevents methane emissions from landfill but also puts waste to work producing clean energy.

Giving Glass a Second Life

Glass from the bar is collected and processed into high-quality recycled material known as “cullet”. This can be used in manufacturing new products, including insulation materials and new glass items. Using recycled glass significantly reduces energy use and carbon emissions compared with using raw materials.

Smarter Systems and Data

The partnership is data-driven. Veolia provides:

Pub-by-pub waste and recycling data

Route optimisation to cut vehicle emissions

A central monitoring hub for Wetherspoon’s estate

This helps managers spot where waste is high, where recycling could improve, and where training might be needed.

What Has the Partnership Achieved?

The standout achievement is this: for the waste streams Veolia manages directly, Wetherspoon now sends zero operational waste to landfill.

Key Figures from a Recent Financial Year

59,377 tonnes of waste managed

Nearly 50% recycled (glass, cardboard, tins, plastics, cooking oil, WEEE)

Around 17% treated via anaerobic digestion (food waste and coffee grounds)

Approximately 33% used for waste-to-energy power generation

0% of Veolia-managed waste sent to landfill

In one year alone, treatment of Wetherspoon’s glass and food waste avoided over 16,000 tonnes of CO₂-equivalent emissions compared with landfill.

Why This Matters for Hospitality

The partnership shows what’s possible when waste is treated as a resource rather than a nuisance.

For hospitality businesses, the message is clear:

Zero landfill is achievable

Food waste can become green energy

Glass and packaging have real value when recycled

Data-led decisions improve performance site by site

Practical Lessons for Smaller Pubs and Restaurants

Even without a national network, smaller venues can borrow ideas from the Wetherspoon–Veolia model:

Start with a simple waste audit

Track what’s going into each bin for a week.

Separate the basics

Keep food waste, glass and recycling apart from general rubbish.

Speak to your waste contractor

Ask about food-waste collections, glass recycling and local processing options.

Train your team

Quick refreshers help keep standards consistent, especially during busy periods.

Tell your customers

Adding a note to menus or table-cards about your recycling efforts builds goodwill.

What Customers Can Do

Customers have their part to play:

Use the correct bins where separation is offered

Avoid unnecessary waste by ordering appropriately

Support venues that are transparent about sustainability efforts

Looking Ahead

The Wetherspoon–Veolia partnership reflects a broader shift in the industry from simple “waste disposal” to “resource management”. Every bottle, scrap of food and cardboard box has value when handled correctly.

Challenges remain, particularly around reducing waste at source and tackling complex packaging. But the results so far – thousands of tonnes recycled, zero landfill for core waste streams, and major emissions reductions – show how far hospitality can go with the right partnerships in place.

Whether you’re part of the trade or simply a regular pub-goer, it’s a powerful reminder that what happens behind the bins can be just as important as what happens behind the bar.

How to Recycle and Upcycle in Your Kitchen on a Budget

In a world where sustainability and saving money are more important than ever, learning to recycle and upcycle in your kitchen is a brilliant way to reduce waste, get creative, and cut back on spending.

 Whether you're living on a tight budget or just want to do your bit for the planet, here are some simple, practical ideas to turn your kitchen into a greener, cleaner, and more resourceful space.

Recycle Smart: What Goes Where?

1. Know Your Council’s Rules

Start by checking what your local authority accepts in your kerbside recycling. Not all councils take the same items – for instance, some won’t recycle certain plastics or Tetra Paks. Understanding the do's and don’ts avoids contamination and helps your waste actually get recycled.

2. Rinse Before Recycling

A quick rinse of yoghurt pots, tin cans or jars prevents bad smells and pest problems, and ensures the items are suitable for recycling.

3. Compost Your Scraps

Don’t bin your peels, coffee grounds, or eggshells – compost them! If you don’t have a garden, look into a bokashi bin or countertop compost system. Many councils also offer subsidised compost bins.

Upcycling: Give Old Items New Life

1. Glass Jars Galore

Washed jam jars and pasta sauce bottles can become:

Pantry storage for rice, lentils, or spices

Drinking glasses or smoothie jars

Mini vases for kitchen herbs or flowers

Homemade gift containers for chutneys or infused oils

2. Cans, Tins & Tubs

Turn baked bean tins or large food cans into:

Herb pots (just add drainage holes)

Utensil holders

Lanterns with punched holes and tea lights inside

3. Bread Bags and Cereal Liners

These can be reused to store sandwiches or baked goods, or even as piping bags when baking. Wash and dry them thoroughly before reuse.

Budget-Friendly Kitchen Hacks

1. Save and Regrow

Some vegetable scraps can be regrown right on your windowsill:

Spring onions and leeks regrow in a glass of water

Lettuce hearts and celery bases will sprout again in a week

Herb cuttings like basil and mint can root in water and be replanted

2. Freeze Leftovers and Scraps

Keep a freezer bag for veg peelings to make homemade stock

Freeze overripe bananas for smoothies or banana bread or for a chilled snack

Freeze herbs in ice cube trays with oil or butter for easy cooking later

3. Repurpose Old Tea Towels and Clothing

Turn worn-out tea towels or cotton shirts into:

Reusable kitchen cloths

Napkins for picnics or packed lunches

Bowl covers with a bit of elastic sewn in

Make DIY Cleaning Products

Instead of buying plastic bottles of cleaning sprays, why not make your own?

All-purpose spray: Mix vinegar, lemon peel and water in a spray bottle

Baking soda scrub: Great for freshening up sinks and cutting boards

Coffee grounds: Use as a natural scrub or deodoriser for your fridge or bins

Final Thoughts

Recycling and upcycling don’t require a huge investment, just a bit of creativity, some organisation, and a willingness to rethink waste. By making these small changes in your kitchen, you’ll reduce your carbon footprint, save money, and create a more resourceful and sustainable home. 

Plus, it’s surprisingly satisfying to see what you can create from what would’ve ended up in the bin!

Simpler Recycling: What’s Changing for Households from 31 March 2026

1. Unified Core Recycling Services

By 31 March 2026, all local authorities in England must provide a consistent set of recyclable materials for household collection: glass, metal, plastic, paper and card, and food waste (plus garden waste where applicable). 

This means wherever you live in England, you’ll put the same items into the same bins,  ending the confusing postcode lottery that currently exists 

2. Weekly Food Waste Collections

Most households will receive weekly collections of food waste, either separate or combined with garden waste, addressing the high contamination rate caused by food in dry recycling bins. Exceptions may apply if your council has a transitional arrangement permitting a later start date

3. At Least Fortnightly General Waste (Residual Waste)

Your non‑recyclable waste will continue to be collected at least once every two weeks. Frequency beyond this may be at the discretion of your council 

4. Standardisation to Up to Four Bins Per Household

Rather than the current patchwork system — with some councils issuing up to ten different containers — the new model standardises on up to four bins or bags:

Residual (general) waste

Food (or food + garden) waste

Paper and cardboard recycling

Mixed other recyclables (glass, metal, plastic)

Councils can adapt this for households with limited space or practical constraints—but only after a proper assessment 

What This Means for Your Everyday Life

Simpler and clearer sorting: All households follow the same rules – no more trying to memorize variations from borough to borough.

More collections, especially for food waste, promise fresher, less smelly bins and reduced contamination.

Potential for more bins: You may get additional containers if your council didn’t already provide them. If space is tight, councils must evaluate whether fewer containers are viable.

New types of waste collected: Paper and cardboard must now be separated from other recyclables unless your council has a valid exemption.

Reduced illegal dumping: Standardisation and better enforcement aim to cut fly‑tipping and waste crime.

Preparing for 2026: What Households Should Do

Check with your local council as we approach the 2026 deadline for details on bin changes, timing, and whether transitional arrangements apply.

Get familiar with sorting instructions, especially separating paper/card from glass/metals/plastic, and keeping food waste separate.

Plan for storage: Many households will need to accommodate up to four bins, so think where they’ll go.

Stay informed of any trial schemes being rolled out already, for instance, some councils are already starting glass recycling earlier than the 2026 date 

Wider Legislation and Future Phases

Year Key Requirement

Mar 2025 Businesses with 10+ employees must separate recycling (food, dry recyclables, paper/card) 

Mar 2026 Mandatory rollout for all households in England, including food waste collections 

Mar 2027 Plastic film (e.g. soft plastics, bags, wrapping) added to kerbside collections for households and businesses across England 

These reforms are aligned with wider policies like Extended Producer Responsibility (EPR) from October 2025 and a Deposit Return Scheme for drink containers due by 2027 

In Summary: Benefits and Challenges

Benefits:

Simpler, uniform recycling rules across England

Reduced contamination and improved recycling quality

Greater frequency of food waste collection

Moves the country closer to its 65 % recycling target and carbon reduction goals

Challenges:

Some councils and households may face logistical difficulties implementing weekly and segmented collections

Storage space for up to four containers may be limited in flats or terraced homes

Councils must manage assessments and exceptions responsibly

In essence, these 2026 changes mark a significant shift toward clarity, consistency and improved recycling across the country. While the transition will take planning and adaptation, the long‑term benefits for both the environment and local waste systems are substantial.

Warning to Small Businesses Over New Food Waste Regulations

Is this illegal? You'd better check

Firms face fines for not separating food waste, a leading lawyer warns.

Businesses could face fines if they fail to separate their food waste from other recyclables and rubbish, an environmental lawyer has warned.

New legislation that requires businesses with as few as ten employees to follow strict waste rules has flown under the radar, says Craig Burman, of commercial law firm Schofield Sweeney, who has been contacted by a number of companies, unclear about what the regulations mean for them and the consequences of failing to comply.

Under the Government’s new ‘Simpler Recycling’ regulations, which came into force in March this year, employers with ten employees or more must separate all food waste, from excess canteen fare to teabags and packed lunch leftovers, from other recyclables and rubbish, before it is collected.

Mr Burman, who heads the Environmental and Regulatory team for Schofield Sweeney,told That's Food and Drink: “The regulations are designed to reduce waste and make recycling easier and more consistent across England, which is obviously a good thing.

“But unfortunately lots of businesses haven’t heard about the new rules and for many ‘Simpler Recycling’ is proving to be anything but simple.

“Implications like how to keep food waste separate in a busy workplace environment are of serious concern, and firms are worried their employees’ tea club or ‘meal deal’ leftovers could land the company in trouble.”

He is urging companies of all sizes to ensure all management and staff are aware of their responsibilities under the new legislation.

Under the Simpler Recycling regulations:

Card and paper must be separated from glass, plastic and metal for recycling, to recycle them all together, businesses must prepare a written assessment to explain why they cannot be separated.

All food waste must be disposed of separately

Packaging, cans or bottles should contain no remnants of food or drink

General unrecyclable waste, like used paper towels, must also be put in separate bins

Craig Burman added: “The legislation applies to every employer with a workforce of ten-plus and includes landlords and facilities management companies, schools, and community organisations, like churches and charities.

“Companies which employ fewer than ten full-time employees will also have to comply with the legislation from March 31st, 2027.

“Nobody wants to fall foul of the regulations and risk being faced with an Environment Agency compliance notice or, ultimately, a fine, so I’d advise them to take note of the regulations and if in doubt seek additional guidance.”

www.schofieldsweeney.co.uk

Rescuing £20 Billion: How the UK Can Save Its Wasted Food

Every year, the UK throws away an estimated £20 billion worth of food: A figure that’s as staggering as it is avoidable. 

This isn’t just a matter of tossing a few expired tins or leftovers; it’s a systemic issue affecting households, retailers, restaurants, and the environment. But the good news? There’s enormous potential to rescue this waste, feed more people, reduce carbon emissions, and save money.

Here’s how we can tackle the problem and turn waste into worth.

1. Tackling Waste at Home: Small Changes, Big Results

Households are the biggest contributors to food waste in the UK, responsible for over 60% of the total. Reasons include poor meal planning, confusion over "best before" dates, and improper storage.

What we can do:

Meal planning & portion control – Creating weekly menus and shopping lists reduces overbuying.

Freezing and preserving – Freezing surplus food or using techniques like pickling and fermenting can extend shelf life.

Understanding food labels – "Use by" indicates safety, while "best before" relates to quality. Knowing the difference prevents safe food from being binned.

Composting – Not all scraps can be eaten, but turning them into compost keeps them out of landfill and helps gardens grow.

2. Retailers Must Rethink the Supply Chain

Supermarkets and suppliers waste tonnes of edible food due to aesthetic standards, overstocking, and logistical inefficiencies.

Solutions include:

Relaxing cosmetic standards – Perfectly good "wonky" fruit and veg should be welcomed, not rejected.

Dynamic pricing – Discounting products nearing expiry to encourage quick sales.

Donating surplus food – Connecting with food banks and charities like FareShare ensures surplus feeds people, not bins.

Smarter forecasting – Using AI and data tools to better predict demand and reduce over-ordering.

3. Restaurants and Hospitality: Cook Smart, Waste Less

Cafés, pubs, hotels and restaurants can lose thousands of pounds per year through over-preparation, over-sized portions and wasteful practices.

Practical approaches:

Smaller portion options – Offering half portions or the option to customise sides helps cut uneaten food.

Menu auditing – Analysing what gets left behind can inform smarter, less wasteful menus.

Staff training – Empowering kitchen and front-of-house teams with waste-reduction strategies.

Food redistribution – Apps like Too Good To Go, Olio and Karma let businesses sell or share surplus meals at discounted prices or for free.

4. Policy and Education: Systemic Support

Reducing food waste isn’t just about individual responsibility—it also requires national coordination and education.

Key actions:

School curriculum updates – Teach young people about food storage, cooking, and waste prevention.

Incentives and penalties – Reward businesses that minimise waste and penalise those who ignore their environmental footprint.

Standardised labelling – Clear, consistent labelling helps avoid consumer confusion.

Support circular economy models – Encourage closed-loop systems where food waste becomes compost, energy, or animal feed.

5. Environmental and Social Impact

Wasting food isn’t just about money. Food waste contributes 25 million tonnes of CO₂ emissions annually in the UK alone. Meanwhile, millions struggle with food insecurity.

By diverting even a fraction of that £20 billion:

Thousands more could be fed through redistribution schemes.

The UK could drastically reduce its environmental impact.

Families and businesses could save millions collectively.

Last points

Saving £20 billion worth of wasted food isn’t a pipe dream, it’s a realistic and urgent goal. With collaboration from households, businesses, and government, we can shift from a wasteful system to one that values every crumb.

Let’s not just count the cost of food waste! Let’s cut it.

Call to Action:

Join the fight against food waste by downloading a food-sharing app, starting a compost bin, or simply planning your next food shop with intention. Every step counts.

25 Ways to Reduce Food Waste and Save Money

Food waste is a major issue worldwide, with millions of tonnes of perfectly edible food being discarded each year. 

Reducing food waste not only helps the environment but also saves money and ensures food resources are used more efficiently. 

Here are 25 practical ways to cut down on food waste at home and beyond.

Planning and Shopping Smart

Make a Meal Plan – Plan your meals for the week and create a shopping list to avoid unnecessary purchases.

Check Your Inventory – Before heading to the shop, check your fridge and cupboards to avoid buying duplicates.

Stick to a Shopping List – Impulse purchases often lead to wasted food. Stick to your planned list.

Buy Loose Produce – Only purchase the amount of fruit and veg you actually need instead of pre-packaged quantities.

Understand Expiry Dates – ‘Best before’ dates indicate quality, not safety. Many foods are still good past this date.

Storage and Organisation

Store Food Correctly – Learn where to store different foods to maximise freshness. For example, keep potatoes and onions separate.

Use the First In, First Out Rule – When restocking your fridge or pantry, place older items in front so they get used first.

Freeze Leftovers – If you’ve made too much food, freeze it for later instead of letting it spoil.

Use Airtight Containers – Properly sealing food helps prevent spoilage and keeps it fresher for longer.

Label and Date Food – Marking dates on leftovers or frozen items ensures you know when they should be consumed.

Cooking and Portion Control

Cook in Smaller Batches – Cooking only what you need reduces the chances of leftovers going uneaten.

Measure Ingredients Properly – Avoid excess by using measuring cups and scales to cook appropriate portions.

Repurpose Leftovers – Transform last night’s dinner into a new meal, such as using roast chicken for sandwiches or soups.

Make Soup or Stock – Use vegetable scraps and bones to create homemade stock or soup instead of throwing them away.

Use Every Part of the Ingredient – Don’t throw away broccoli stalks or carrot tops—many ‘scraps’ can be eaten or repurposed, especially in soups or stocks.

Getting Creative with Surplus Food

Blend Overripe Fruit – Make smoothies, jams, or fruit compotes from overripe fruit instead of binning them.

Make Homemade Breadcrumbs – Stale bread can be turned into breadcrumbs, croutons, or even bread pudding.

Pickle or Ferment Veg – Extend the shelf life of vegetables by pickling or fermenting them.

Use Citrus Peels – Zest from lemons and oranges can add flavour to dishes or be used for homemade cleaning solutions.

Make Banana Bread – Overripe bananas are perfect for baking instead of throwing them out.

Community and Composting

Share Excess Food – If you have too much food, offer it to friends, family, or neighbours.

Donate to Food Banks – Unopened, non-perishable foods can help those in need.

Start Composting – Turn unavoidable food scraps into nutrient-rich compost for your garden.

Feed Animals – Some food scraps, like vegetable peels, can be fed to pets or farm animals.

Join a Food Waste App – Use apps like Olio or Too Good To Go to share or rescue surplus food.

By following these tips, you can significantly reduce food waste, save money, and contribute to a more sustainable planet. Small changes add up, so start today and make a difference!

The Pros and Cons of the Too Good To Go App

In recent years, food waste has become a significant environmental and ethical concern.

Enter Too Good To Go, an app designed to combat this issue by connecting users with businesses offering discounted surplus food. 

While the app has gained a lot of attention for its innovative approach to reducing food waste, it’s not without its challenges.

Here’s a look at the pros and cons of using the Too Good To Go app, which was founded in Denmark and now operates throughout Europe, the UK and the USA.

The Pros

1. Reducing Food Waste

At its core, Too Good To Go is a sustainability champion. By purchasing surplus food that would otherwise be thrown away, users contribute to reducing food waste, which is a major contributor to greenhouse gas emissions.

2. Affordable Meals

For budget-conscious consumers, the app is a potential goldmine. Many businesses offer “Magic Bags” filled with food at significantly reduced prices, often costing less than half the original price. This makes it an excellent option for students, families, and anyone looking to save money.

3. Supporting Local Businesses

The app provides an additional revenue stream for restaurants, bakeries, and grocery stores, helping them recoup some of their losses from unsold food. It’s also a way for customers to discover and support local businesses they might not have visited otherwise.

4. Element of Surprise

For adventurous eaters, the unpredictability of what’s in a Magic Bag can be exciting. It’s like opening a mystery box, with the added bonus of delicious food. 

The app is user-friendly, with clear instructions and an easy booking process. Users can filter by location and pick-up times, making it simple to find options that fit their schedule.

The Cons

1. Limited Control Over Contents

While the mystery aspect can be fun, it’s not ideal for picky eaters or those with dietary restrictions. You don’t know what you’re getting until you pick it up, which can lead to wasted food if it’s not to your taste or fits your needs.

2. Inconsistent Quality and Quantity

The quality and quantity of the food in Magic Bags can vary greatly. Some users report receiving excellent value, while others feel short-changed with items that are stale, mouldly, nearing their expiration date, well beyond expiration date the or not worth the price.

3. Limited Availability

Magic Bags often sell out quickly, especially from popular businesses. This can be frustrating for users who miss out despite checking the app regularly.

4. Environmental Impact of Pick-Ups

While the app aims to reduce waste, the environmental benefits can be offset if users drive long distances to collect their orders. The carbon emissions from transportation could undermine the app’s sustainability goals.

5. Short Shelf Life

Since the food is surplus, it often needs to be consumed quickly. This might not be convenient for users who don’t have immediate plans to eat or store the items properly.

Final Thoughts

Too Good To Go is a fantastic initiative for those looking to save money, support local businesses, and reduce their environmental footprint. However, it’s not without its challenges, especially for those with specific dietary needs or expectations of consistency.

If you’re willing to embrace a bit of unpredictability and act quickly to secure a Magic Bag, the app can be a rewarding experience. Ultimately, it’s a small step towards tackling the larger issue of food waste—one meal at a time.

Have you tried Too Good To Go? Share your experiences and tips in the comments below!

Save money and the planet by Unlocking Savings with the "Too Good To Go" Food Buying App

In today's fast-paced rapid world, convenience often comes with a hefty price tag, especially when it comes to food. 

Whether we're grabbing a coffee on the go or ordering a takeaway or delivery for dinner, our food expenses can quickly mount up. However, there's a solution that not only saves you money but also helps combat food waste: The "Too Good To Go" app.

What is "Too Good To Go"?

"Too Good To Go" is a mobile application designed to help connect consumers with local restaurants, cafes, bakeries, and grocery stores which have surplus food at the end of the day. Instead of letting this food go to waste, businesses offer it at a heavily discounted price via the app, allowing the app's users to purchase "magic bags" filled with assorted items.

How Does it Work?

Using the app is simple. After downloading "Too Good To Go" from your app store (Google or Apple) you can browse nearby businesses offering surplus food. Each listing provides information about the contents of the magic bag, the pickup time, and the discounted price. Once you find something you like, you can reserve it through the app and pick it up at the designated time.

Saving Money with "Too Good To Go"

Here's how you can make the most of the app to save money:

Affordable Meals: By purchasing surplus food through "Too Good To Go," you can enjoy high-quality meals at a fraction of the usual cost. Whether it's a lunchtime sandwich, a box of pastries, or a dinner from your favorite restaurant, there are plenty of options for you to choose from.

Exploring New Places: The app allows you to discover new eateries in your area that you may not have tried otherwise. With the discounted prices offered through "Too Good To Go," it's the perfect opportunity to sample the offerings of local businesses without breaking the bank.

Reducing Food Waste: Beyond the financial benefits, using "Too Good To Go" contributes to the fight against food waste. By rescuing surplus food that would otherwise be thrown away, you're helping to minimise the environmental impact of food production and disposal.

Budgeting Made Easy: With the app, you can plan your meals and snacks while staying within your budget. The fixed price of the magic bags makes it easier to track your food expenses and avoid overspending on impulsive purchases.

Tips for Maximising Savings

Check Regularly: New listings are added throughout the day, so check the app regularly to see what's available in your area.

Be Flexible: Since the contents of the magic bags vary depending on what's left at the end of the day, be open to trying new foods and flavours.

Share with Friends: Consider splitting the cost of a magic bag with friends or family to enjoy even greater savings.

In conclusion, "Too Good To Go" is not only a money-saving tool but also a socially and environmentally conscious way to enjoy delicious food while reducing waste. By embracing this innovative app, you can indulge in guilt-free meals while helping to build a more sustainable future.

So why wait? Download "Too Good To Go" today and start unlocking savings one magic bag at a time!

Sustainable Eating: Tips for Reducing Food Waste and Eating Responsibly

In a world facing numerous environmental challenges, sustainable eating has emerged as a crucial aspect of reducing our ecological footprint. 

Food waste is a significant contributor to environmental harm, accounting for a large portion of greenhouse gas emissions and wasted resources. 

Embracing sustainable eating practices not only helps mitigate these issues but also promotes healthier lifestyles and supports more ethical food production systems. Here, we'll explore some practical tips for reducing food waste and eating responsibly.

Plan Your Meals:

One of the most effective ways to reduce food waste is to plan your meals in advance. Take some time each week to create a meal plan, considering what ingredients you already have and what you need to buy. Planning meals not only helps you buy only what you need but also ensures you use up perishable items before they go off.

Check your store cupboard supplies: 

Make sure that items in your store cupboard are fit to eat. Don't necessarily merely rely on the best before or use by dates. Look at them, smell them and taste them. If they seem OK, then they probably are.

Buy Wisely:

When grocery shopping, be mindful of what you buy. Opt for locally sourced, seasonal produce when this is possible, as it typically has a lower environmental impact and supports local farmers. Also, try to avoid overbuying perishable items that may spoil before you can use them. Stick to your shopping list and resist the temptation to purchase more than you need.

Embrace Imperfect Produce:

Many fruits and vegetables are discarded simply because they don't meet aesthetic standards. However, these "imperfect" produce items are often just as nutritious and delicious as their more visually appealing counterparts. By choosing imperfect produce, you not only help reduce food waste but also support efforts to combat food insecurity and promote a more inclusive food system. Morrison's and Tesco are two supermarkets that offer wonky vegetables and fruit. 

Practice Proper Storage:

Properly storing your food can help extend its shelf life and prevent spoilage. Invest in reusable containers and storage bags to keep fruits, vegetables, and leftovers fresh for longer. Additionally, familiarize yourself with the optimal storage conditions for different types of produce to ensure they stay fresh as long as possible.

Get Creative with Leftovers:

Instead of letting leftovers go to waste, get creative and find ways to repurpose them into new meals. Leftover vegetables can be added to soups, stir-fries, or salads, while leftover proteins can be used in sandwiches, wraps, or pasta dishes. Not only does this reduce food waste, but it also adds variety to your meals and saves you money.

Compost Food Scraps:

Despite our best efforts, some food waste is inevitable. Instead of sending it to the landfill where it contributes to methane emissions, consider composting your food scraps. Composting not only reduces greenhouse gas emissions but also produces nutrient-rich soil that can be used to support healthy plant growth in your own vegetable patch. We intend to cover this subject at a later date.

Sustainable eating is about making conscious choices that minimize our impact on the environment and promote a more ethical and equitable food system. By following these tips for reducing food waste and eating responsibly, you can play a significant role in building a more sustainable future for generations to come. Remember, every small change in our eating habits can make a big difference in the health of our planet.

(Image courtesy of Ben Kerckx from Pixabay)

Good news! Aldi's beer and cider ranges are now plastic free!

Aldi has removed all plastic packaging from its own-label four-pack beers and ciders to further slash plastic waste.

The UK’s fourth-largest supermarket has replaced potentially environmentally dangerous plastic shrink wrap and rings with a safer, greener cardboard alternative.

The packaging is fully recyclable at home and removes 95 tonnes of plastic packaging per year, as part of Aldi’s continuing efforts to reduce its environmental impact and develop alternative packaging for its products.

Luke Emery, Plastics and Packaging Director at Aldi, said: “Minimising plastic waste is important to both Aldi and our customers, and we are always looking for ways to adapt our packaging. Moving our beer and cider to card packaging is another step in our fight against unwanted plastic.”

The change follows Aldi’s switch to fully recyclable own-label handwash packaging in May and the removal of single-use cutlery from its Food To Go range in September. 

Lidl partners with revolutionary egg producer Kipster

Lidl GB has announced an exclusive UK partnership that will see it become the first Grocer in Great Britain to sell British eggs from the revolutionary egg company Kipster, which is said to produce “the most animal and environmentally friendly farms in the world."

Kipster’s industry leading and transformative farming concept will see British eggs produced by chickens which are kept in the highest welfare standards and which have a significantly reduced carbon footprint, with the remaining offset through the purchase of carbon credits.

Having first introduced its egg farming concept to Holland back in 2017, Kipster’s exclusive partnership with Lidl GB means British shoppers will be able to purchase eggs sourced from Kipster’s British “egg farm of the future” from Spring 2025, once planning permissions for the Shropshire farm has been granted.

The Kipster concept was developed in partnership with scientists and animal welfare organisations to meet the needs and instincts of chickens. The farms, which exceed typical free range standards, enable the animals to roam freely inside or out, with access to an indoor playground filled with daylight and fresh air. Through the installation of live 24/7 web cams the conditions chickens live in are available for all to see, any time, any place, demonstrating Kipster’s dedication to absolute transparency.

Peter de Roos, Chief Commercial Officer for Lidl GB, said: “When we first met with Kipster, we were instantly struck by their devotion and commitment to providing the highest welfare standards for chickens and roosters, whilst also doing right by the planet. 

"At Lidl we want to give our customers the very best products at the best possible prices, which is why we’re so excited to be the first grocer to bring Kipster’s eggs to our stores across Great Britain. We are strongly urging Telford and Wrekin Council in Shropshire to approve the plans to ensure British shoppers have access to this industry leading egg.”

Ruud Zanders, Founder of Kipster, commented: "We are delighted to be working with British farmers who are keen to take the next step towards more animal welfare and environmental sustainability. We are immensely grateful to Lidl for the trust they put in us to get Kipster off the ground in the UK. With their support we farmers can close the gap between what we're doing and what people want and need, which is more ethically and sustainably produced food."

Dr Tracey Jones, Global Director of Food Business at Compassion in World Farming said: “We fully support Kipster’s innovative barn system for laying hens as it addresses both animal welfare and sustainability concerns, plus providing a good working environment for the farmers, too.

"Compassion awarded Kipster a Good Egg Award and Best Marketing Award in 2018 for promoting their welfare and environmentally friendly eggs, and we believe the Kipster concept has real potential for replication and growth in the future.”

The company also has a clear commitment to tackling food waste. It takes a circular approach to what the chickens and roosters eat, with animals eating a newly developed feed made using the by-products from crop and food processing, such as faulty pasta products or unwanted food from bakeries. 

The resulting upcycled feed has a carbon footprint around 40% of conventional chicken feed, with the remaining GHG emissions offset through carbon credits. It also shuns the standard industry practice of culling newly born roosters given their inability to lay eggs, instead rearing them in their friendly farms to eventually be used for meat.

The Kipster “farm of the future” will be operated by Shropshire based Griffiths Family Farms, who currently have planning application in with Telford and Wrekin Council for the new site, which is set to be determined this month, November.   

The introduction of Kipster eggs in Lidl stores follows the discounter’s industry -leading move to introduce Welfare Windows on packaging to improve supply chain transparency for customers.

Innovative Circular Grocery Start-up weekly.shop Receives Investment From Low Carbon Innovation Fund 2 And Turquoise Capital.

weekly.shop (https://www.weekly.shop), the innovative grocery start-up which aims at eliminating throwaway packaging from grocery shopping has secured investment from the Low carbon Innovation Fund (LCIF2) and Turquoise Capital, bringing their total funding to date to over £350k.

The investment comes alongside angels, including key early and senior individuals from the likes of graze.com, Harry’s and Hello Fresh. weekly.shop are also current recipients of a UK Research and Innovation grant to fight plastic waste.

LCIF2 supports innovative businesses dedicated to reducing carbon emissions and minimising environmental impact. Turquoise, the fund manager for LCIF2, shares this commitment to a greener future, specialising in sustainability-focused ventures. On this occasion they have further invested themselves alongside LCIF2.

weekly.shop’s service is the first of its kind in the UK and brings consumers a frictionless way to buy zero waste groceries. It’s a much needed solution, according to Greenpeace figures, nearly 40% of all plastic packaging waste comes from grocery shopping (that's a whopping 886,000 tonnes - 97bn items per year), and only 12% of it is ever recycled.

The weekly.shop pilot is soon to launch in London and this investment will help drive this key development phase as the first customers try the service (the waiting list already has over 750 eager shoppers on it).

A B-Corp Pending, the start-up was the brainchild of cofounders Paul Cooke and Mark Holland, who met when both were in the founding team at successful pet food start-up, tails.com (acquired by Nestle in 2018). As parents of younger children, they were motivated to help build a better future for their (and everybody else’s) kids.

"We’re delighted such experienced and aligned investors have shown belief and conviction in our vision for a new type of grocery shopping. This investment from LCIF2 and Turquoise Capital will help us bring that vision to life" said Cooke.

Holland added, “We’re working to bring about system change and to have large scale impact, having investors who also want to have this kind of impact is very important to us.”

Kevin Murphy, director at Turquoise, commented: “weekly.shop provides a service which enables customers to buy and consume their weekly shop with no packaging waste. We are delighted to make this investment as it fits very well in the investment strategy of LCIF2 into technologies and services helping to reduce greenhouse gases (GHGs) as there are huge savings to be made by avoiding throwaway packaging on food deliveries.”

Fruitful pickings. Tesco works with Veolia to recycle soft plastic and support schools across the UK

Tesco is teaming up with the top sustainable resource management company Veolia, Groundwork and local councils to introduce greener areas in schools, and give children a stronger, better start by learning more about thir environment.

The Veolia Orchard campaign will be donating nearly 600 fruit trees and 800 strawberry plants to schools which are hampered by having limited space or having no green areas at all. 

Now in its second successful year the scheme has grown across another 190 schools thanks to the generous support of 22 local councils.

To help house the plants, Tesco will be donating special planters which are made using from recycled soft plastics, which have been collected in its stores from customers to help recycle plastics that can't always be collected via kerbside collections. 

Soft plastic used in each planter could include bread bags, carrier bags and pasta packets, all collected taken from Tesco’s in-store drop off locations, and will help recycle approximately 7.3 tonnes of materials. 

The apple and pear trees and strawberry plants, provided by Grow at Brogdale who specialise in organic plant care, will be delivered to the winning schools during the month of November, when the trees will have dropped their leaves and gone hibernation, thus giving them the best possible chance of surviving our winter weather. Veolia’s own ProGrow will also be providing peat-free compost to fill the planters up.

Veolia Orchard is part of Veolia's Sustainable Schools programme, which aims to help teach children and younger adults the importance of protecting our planet and our environment. Tesco’s own Stronger Starts campaign supports the physical and mental wellbeing of children, encouraging healthy eating alongside learning and opportunities to get more active.

Pascal Hauret, Managing Director, Municipal at Veolia said: “Improving air quality around schools, engaging pupils on the power of plants and finding innovative recycling solutions which contribute the greater benefit to the communities we serve in is all part of our purpose to deliver ecological transformation. 

"Considering the fact that we only launched Veolia Orchard last year, we're thrilled at how popular the campaign is with schools and are delighted to be able to support almost double the amount we did in 2022.” 

Courtney Pallett, Tesco’s Packaging Campaigns Manager said: “Our in-store recycling locations help make soft plastics even easier for our customers to recycle. We’re obviously really pleased to work with Veolia to turn the plastic waste we collect into something new,  keeping the waste out of the environment and helping create greener learning spaces for children in our local communities.”

Tesco’s 4Rs packaging strategy aims to remove plastic where it can, reduce it where it can't, reuse more and recycle what's left. To date, Tesco has removed over 2 billion pieces of plastic from its UK business, including: 

●    200+ million bags from Tesco.com deliveries

●    100+ million extra lids from products such as wipes, creams, yogurts and desserts

●    50 million pieces of plastic wrapping from cans of branded beers and ciders

For more information on Veolia Orchard, or Veolia’s Sustainable Schools programme, visit www.veolia.co.uk/schools.

Aldi is removing ‘Use By’ dates from its fresh milk to help reduce food waste

Britain’s fourth-largest supermarket will instead begin using ‘Best Before’ dates on milk bottles,  but excluding filtered milk, across its English and Welsh stores to prevent milk from being thrown away unnecessarily. The changes will start rolling out in stores by year's end.

According to leading waste reduction charity WRAP, almost 300,000 tonnes of milk is wasted by UK households annually, with half of households stating the reason for pouring it away is due to it not being consumed by the Use By date.

As milk can be safe to use past its Best Before date, provided it's been stored properly and doesn’t smell off, Aldi will encourage shoppers to perform a ‘sniff test’ to determine whether their milk is still fine to use.

Said Liz Fox, who is Aldi UK's sustainability Director at Aldi UK: “We're constantly striving and working  hard to be a more sustainable retailer and we're dedicated to preventing food waste wherever we possibly can, both in our stores and helping customers throw away less food at their homes.

“We hope shoppers will embrace this change and look, smell, and taste their milk to see if it’s still fine to use, so together we'll be able to reduce the effect food waste has on the environment.”

The removal of Use By Dates is Aldi's latest move to reduce its food waste, as it works towards its goal of halving this by 2030.

Aldi's already removed Best Before dates from some 60 fresh fruit and vegetable lines, including apples and pears, citrus fruits, potatoes, carrots and onions, and earlier this year rolled out its partnership with food surplus app Too Good To Go nationwide. Customers can purchase a Too Good To Go ‘magic bag’ of food that is approaching the end of its shelf life for £3.30, with each bag containing at least £10 of groceries.

Aldi also recently introduced clear caps on its milk bottles to improve recyclability.

Recycling food containers and related items. Why is it so difficult?

We are all, by-and-large, better than ever before about recycling our household waste. But why is it so difficult to recycle many items, especially food-related items?

The following, in general, cannot, as yet, be recycled:-

Grease- or Oil-Soaked Cardboard. (Even vegetable oils)

Lids and caps from many bottles.

Ceramic or Oven-Safe Serving Pieces.

Styrofoam or Polystyrene Containers.

Plastic Utensils.

Plastic Bags and Plastic Wrap. (Although these can be recycled at some supermarkets, but not at home, for some reason.)

Waxed Paper and Cartons.

Bubble wrap, in some areas.

This BBC link explains in more detail. https://www.bbc.com/future/article/20220525-what-can-and-cant-be-recycled.

The problem is that in order to know what plastics can or cannot be recycled ( PETE/PET, HDPE, PVC, LDPE, PP, PS and other plastics) it seems you require a BSc degree in plastics technology and recycling.

Why can't the authorities just take all waste and then have trained workers sort them out and identify what can and cannot be recycled at a central recycling/waste depot? Too expensive? But if recycling and our environment is really as important as the government and local authorities and green pressure groups claim, surely it would be worth paying more money to address the issues of proper recycling?

As it is at our homes we have food recycling bins, green bins, bins for paper (separate bins for card in some areas) bins for plastics and glass and general recycling, containers for batteries, etc, all of which take up room in people's gardens, yards, patios, garages, pathways, etc.

So we can have up to six or seven different boxes, bags, bins for recycling at our properties.

The following site also has some useful information https://wrap.org.uk.

(Image courtesy Image by S K from Pixabay)