Samworth Brothers signs up to food waste charter

food waste
Deborah Carlin

Melton Mowbray-based Samworth Brothers has been named as one of the early adopters committed to the milestones laid out in a new industry Food Waste Reduction Roadmap to further reduce the UK’s food waste.

The Roadmap encompasses the entire supply chain from field to fork, and shows the actions large businesses will take to address food waste both in their own operations, and by working to support their suppliers.

Samworth Brothers joins some of the UK’s largest retailers, food producers & manufacturers, and hospitality & food service companies who are among the 87 early adopters of the plan, developed by the Institute of Grocery Distribution and WRAP, the government’s Waste and Resources Action Programme.

Samworth Brothers Head of Responsible Business Deborah Carlin said; “We are tackling food surplus and waste within our operations by actively undertaking a number of projects to repurpose surplus and edible food. Some examples of how we are using food waste include sharing our bread surplus with Toast Ale, who use this as a raw material to make ale, collecting meat juices from our cooking process to use for stocks and being an active participant of the Food Waste Network.  We are also working on projects such as taking potatoes which might be the wrong size or shape for retail packs, but are still good enough to eat and use them in our ready meals. These are just some of the ways we are working on this challenge.”

Signatories to the Food Waste Reduction Roadmap have agreed to adopt the principles of Target, Measure, Act within their own operations, and to invite their suppliers to do the same.  By September 2019, the first major milestone on the Roadmap, the aim is to have fifty per cent of the UK’s largest 250 food businesses measuring, reporting and acting on food waste, with all 250 companies doing so by 2026.

The adoption of the Food Waste Reduction Roadmap is another milestone for the company, which has been working for a number of years to prevent good edible food from being wasted.  In 2017, for instance, a 2% improvement against 2016 was achieved in the company’s food waste intensity (tonne of food waste/tonne of food produced.) The company also committed to the ‘Champions 12.3’ pledge in 2017, an international initiative which supports the UN’s Sustainable Development Goal (SDG)12.3 target; to halve global food waste by 2030.