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Over 3,500 Tesco suppliers can now cut production costs and reduce waste by selling or donating surplus stock or products to other suppliers who can make use of them.

Tesco Exchange is a new online marketplace that matches suppliers who have too much of a product, for example, crops, by-products, ingredients or packaging, with other Tesco suppliers that need it. It's expected savings in production costs will ultimately benefit customers too.

In the same way consumer marketplaces work, suppliers can advertise surplus stock for sale on Tesco Exchange, post requests for things they need and agree sales between each other. They can also set alerts for when items they need are posted.

Surplus or waste can occur in food supply chains for many reasons: for example, long periods of good weather sometimes result in growers having more produce than they require. Also, food manufacturers often have by-products that can be used by other companies.

One of the first listings was placed by food manufacturer, G’s Group, which supplies pickled beetroot to Tesco. The manufacturing process leaves them with tonnes of beetroot peelings that could be used by a livestock farm as cattle feed, for example.

The opportunity for the Tesco Exchange platform has been highlighted by Tesco and WWF’s recent report about on-farm food loss. The report found in the UK alone, over three million tonnes of food waste perishes before making it off the farm.

Sarah Bradbury, Tesco Quality Director, said, “Excess stock or waste for one supplier could be a valuable commodity for another. By linking different farmers, producers and manufacturers together, our suppliers can find new ways to trim their bills, reduce waste, and keep delivering great value for our customers.”

Dr Julian Parfitt, Technical Director at Anthesis, the sustainability activator and developer of Tesco Exchange, points out: "Tesco Exchange is a great example of an initiative the food industry needs to embrace and support in order to directly address commitments on food waste, the circular economy, and move towards more sustainable and resilient supply chains."

This is the latest in an ongoing programme led by Tesco to help its suppliers tackle waste. By working directly with 107 of its global suppliers, it has helped to collectively reduce food loss and waste by 78,000 tonnes. It aims to halve food waste in its operations by 2025 and reach net zero across its entire value chain by 2050.

For more information on Tesco’s progress to date please visit: https://www.tescoplc.com/sustainability/planet/food-waste.

Liverpool set to welcome award-winning kebab store next month in the form of I am Döner

Opening in Bootle, the 1,200 sq. ft Stanley Road site will be the innovative brand’s fifth outlet and is the brainchild of chef Paul Baron, who was inspired to make the döner kebab ‘more than just a guilty pleasure’.

The team use a total of 120 ingredients in the eight kebabs they offer, as well as catering to non-meat eaters, with a host of vegetarian, vegan, plant based and gluten free options all featuring on their popular menu.

I am Döner Bootle is the first UK franchise opening for the brand as part of a multi-site franchise deal, which is in partnership with Optimum Group. The company currently operates 25 Costa Coffee stores throughout Merseyside and the North West of England, together with two Kaspa's stores in Liverpool city centre and St Helens.

CEO Dave Connor said: “We knew from the start we had to bring this brand to Liverpool. I am Döner offers something that's truly different and it’s a concept we’ve never seen before in the city, so we’re keen to showcase what it has to offer.”

The new store will recruit eight members of staff ahead of its December opening and will seat 40 capacity, plus operating a takeaway delivery service seven days a week.  

Dave added: “Although the main USP of I am Döner is a gourmet spin on the traditional kebab we all know and love, this brand has built a reputation for its ability to constantly evolve and adapt, whether that’s by highlighting product seasonality in its menu, implementing changes in technology to impact its pre-order process, or offering good value for money when people need it most.  

“With Liverpool being home to such a diverse food and drink scene, I am Döner will perfectly stamp its mark on our culinary map, and we’re really excited to welcome the city’s new neighbour.

Since 2016, National Kebab Award winner I am Döner has opened stores in Headingley, Harrogate, Leeds City Centre and Silicon Oasis in Dubai.

I am Döner was started in 2016 by Chef Paul Baron and is now also backed by Think Hospitality.  Paul started a revolution from their little takeaway shop in Headingley in 2016 inspired by a trip he had to Berlin. He want to make the Döner kebab more than a guilty pleasure for the intoxicated! We now have three stores in the UK – Headingley, Harrogate & Leeds City Centre.

Traditionally you think a kebab as a bit of doner meat on pitta bread with some iceberg lettuce, but we are no stereotypical kebab shop! We use a total of 120 ingredients in the six kebabs we make. We have ten items of salad, feta cheese, homemade bread, homemade sauces and the highest quality meats. Because of this we attract a good bunch of sober people and have a very strong lunchtime offering as well as the evening trade.   

iamdoner.co.uk.

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Bunga Bunga Launches Nonna's Attico

This December, Bunga Bunga Covent Garden, the immersive bar and restaurant, will be unveiling Nonna's Attico, a private karaoke bar and event space, with space for up to 15 people.

Styled around the classic nanna / Nonna's living room, Attico features kitsch decorations, 80s stone cladding walls, thick shagpile carpet, more throw cushions than is really needed, lace sofa covers, nicknacks, Italian souvenirs and old framed photos of la famiglia, Nonna's Attico is certain to become the destination for groups to let their hair down and sing their hearts out. 

Featuring a state-of-the-art karaoke machine, budding Bocellis and would be Pavarottis can chose from a host of hits from throughout the last 50 years. A 'press for Prosecco' button will keep those vocal cords well lubricated and a menu of Bunga Bunga's classic antipasti and 1/2 Metro pizzas will keep energy levels going for 90 minutes. A tailor made drinks selection can also be curated, from Bunga Bunga's extensive menu, upon booking with guests' very own 'Nonna's Fridge.'

Ideal for birthdays, celebrations and get togethers, Nonna's Attico is priced at £90 for 90 minutes, for groups of up to 15 guests, Wednesdays to Saturdays. Food and drink menu, including wine, Champagne and cocktails, available to order on the night (not included in initial booking price).

Located in the heart of Theatreland, Bunga Bunga Covent Garden is an Italian pizzeria and bar, serving homemade Italian fare in a fully immersive environment,  offering a bizzare and hilarious mixture of acts, food and drinks, to create a perfect pastiche of a playground fit for Al Capone.

Bunga Bunga Covent Garden

167 Drury Lane

London, 

WC2B 5PG

www.bungabunga-london.com

Twitter & Instagram: @BungaBungaLDN

Email: coventgarden@bungabunga-london.com

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