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NRAs 2015 Best Food Waste Initiative: Finalists

Greater London Authority

Greater London Authority (above)

The mayor of London’s FoodSave programme works with small and medium-sized food businesses across the capital to provide a free support service that helps prevent food waste, divert surplus food to feed people in need and livestock (where legally permitted), and recycle unavoidable food waste.   

Wingland Foods (below)

The company’s ‘We Nourish and We Flourish’ campaign has helped to embed the business in the community and supply surplus food to local charities rather than sending it to AD.

Wingland Foods

Wingland’s close work with its service provider, along with high levels of employee engagement, have also resulted in reducing total waste and increasing recycling rates. Zero waste directly to landfill was achieved in March 2011 and was a significant point in the business’s ‘waste journey’. Wingland is part of Bakkavor Foods.

Spirit Pub Company

The company has 780 managed and 435 leased pubs throughout the UK. A review of bin fill by waste category was completed, and the results showed that food waste was the biggest issue, although other materials needed solutions: card, plastics, tins, crushed glass and used cooking oil. Spirit Pub worked with supply chain partner Kuehne & Nagel to explore the most efficient way to remove these commodities. On each food delivery to a pub, the driver would remove and return recyclable materials back to the distribution depot, making full use of the vehicle on its return journey and resulting in a reduction in landfill tonnage and a carbon saving.

Oldham Council (below)

Oldham Council

The council’s dual-use compostable waste liner project has saved £280,000 in disposal costs in one financial year, using more than 480,000 liners. The liner is used once to carry shopping home as a direct replacement for a free plastic bag and then again within the home’s kitchen caddy to recycle food waste. 


Surplus food recycler SugaRich launched SugaTrak, a tool for reducing food manufacturing waste at source. SugaRich works in collaboration with suppliers and customers of its nutrient-rich animal feed to keep food in the chain. Using SugaTrak, companies can maintain lower waste levels and ensure continual improvement. As of January 2015, a third of all SugaRich supplier tonnage was monitored by SugaTrak – around 130,000 tonnes a year.

Whisk recently teamed up with Unilever’s ‘Project Sunlight’ to launch Whisk Leftovers, a recipe search engine with the aim of helping to reduce the UK’s annual 4.2 million tonnes of UK food waste. People simply enter a number of ingredients they have at home and get inspired by thousands of recipe ideas, making sure their leftovers are never thrown in the bin. In less than two years with a team of 15 people, Whisk has become a leading digital shopping list provider, partnering with supermarkets Tesco, Ocado, Waitrose and Asda, as well as internet recipe sites such as Allrecipes, FoodNetwork and The Telegraph.

Levenseat (below)


A pre-treatment process for food waste that creates an optimised anaerobic digestion (AD) feedstock, improves the characteristics of the resulting substrate as a composting feedstock while increasing processing capacity. It allows AD and composting processes to work in partnership and no longer compete for resources. 

Booker (below)

Food wholesaler Booker Group services 1.5 million business customers. Its sites work directly with local charities, and have redistributed the equivalent of more than 300,000 meals to the needy in the past year. Focus along the supply chain has prevented 420 tonnes of food waste through collaboration with suppliers and customers.



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