PRI Environmental’s Post

Saving over 3 million slices of bread from waste and turning it into beer - I’ll toast to that! 44% of bread in the UK goes to waste. Shocking, right? But what if there was a way to turn that waste into something amazing? That’s exactly what Toast Brewing is doing. They buy excess bakery bread and use it to replace 25% of the malted barley in thier beers, saving 3,313,241 slices of bread so far and counting. By tackling food waste head-on, Toast isn’t just brewing great beer - they’re sending a powerful message about sustainability. They go even further, donating thier profits to environmental charities instead of shareholders, showing that businesses can make a real difference. This is the kind of innovation and storytelling that captures attention and inspires change. With thoughtful design, brands like Toast can amplify their mission and connect with audiences who share their values. #FoodForChange #Sustainability #FoodAndDrinkDesign #PurposeDrivenBrands #DesignForGood #CircularEconomy #ToastAle

𝟳% 𝗼𝗳 𝘄𝗵𝗮𝘁’𝘀 𝗴𝗿𝗼𝘄𝗻 𝗶𝗻 𝘁𝗵𝗲 𝗨𝗞 𝗻𝗲𝘃𝗲𝗿 𝗺𝗮𝗸𝗲𝘀 𝗶𝘁 𝘁𝗼 𝗮 𝗽𝗹𝗮𝘁𝗲 - 𝘁𝗵𝗮𝘁’𝘀 𝗺𝗼𝗿𝗲 𝘁𝗵𝗮𝗻 £𝟭 𝗯𝗶𝗹𝗹𝗶𝗼𝗻 𝘄𝗼𝗿𝘁𝗵 𝗼𝗳 𝗴𝗼𝗼𝗱𝗻𝗲𝘀𝘀 𝗴𝗼𝗶𝗻𝗴 𝘁𝗼 𝘄𝗮𝘀𝘁𝗲. While the 'farm-to-table' concept may appear straightforward, like many worthwhile endeavours, it demands meticulous planning and innovative systems. At Seymour, we are committed to minimising food waste, ensuring that every morsel reaches your plate or is used elsewhere in our production. Our chefs devote special attention to crafting our seasonal menus, reimagining any surplus into something new and delicious. Like turning leftover kale and greens into a hero ingredient in our vegetable bhaji dish. Achieving this vision requires collaboration. That's why we proudly partner with passionate teams like Waste Knot in the UK. Waste Knot tackles food waste at its root (pun intended), sourcing surplus vegetables from farms and delivering them to chefs' kitchens (like ours), after which, any remaining surplus is distributed to charities combating food poverty. Read more about our sustainability practices here: https://lnkd.in/dh5Qe3zs #earthday #sustainablepractices #farmtotable #sustainablefarming

Beans aims to reduce food waste while helping consumers save money.  With such a strong value proposition you can not go wrong :-) ... This is the sixth impact startup venture that has been selected for the Maze X funding and acceleration program. Every selection happens with input and guidance of the talented impact team at Maze and all holders. Every monthly dealflowmeeting Maze has preselected the best and the promising earlystage impact start ups in Europe. As a circular economy advocate Beans made impact on me. Curious to explore Beans and the other 5 selected impact ventures ? Check them out at the page below. #impactventures#acceleration#MazeX#startups#circulareconomy

The Hidden Cost of Food Waste in Restaurants 🍽️ Did you know that U.S. restaurants generate 22 to 33 billion pounds of food waste annually? According to the National Restaurant Association, 85% of unused food in a typical American restaurant is thrown out, with only a small fraction being recycled or donated. GreenBlue reports that "half a pound of food is wasted per meal served," whether from leftovers or kitchen waste. This adds up, with NPR stating that food waste from restaurants accounts for 15% of all food in landfills. At EETZ Rescue, we’re committed to reducing this waste by rescuing surplus food and helping it reach those in need. #FoodWaste #Sustainability #RestaurantIndustry #FoodRescue #EETZRescue

Currently, 10% of the global population faces food insecurity. By reducing food waste, we can combat hunger and get food into the hands of more people.   I'm excited to share the progress being made by Refresh:Food, a tech-based solution developed by Woolworths Group in partnership with BCG X. This innovative digital marketplace seeks to repurpose food waste and deliver food to those who need it most. As of April, 1 million meals have been donated through this platform.   Learn more about these strides towards change in BCG's new impact story, "Green Revolution in Fresh Wholesale" https://lnkd.in/e5MkrzgT

Learn effective ways to reduce food waste in your restaurant. From inventory management and portion control to ingredient repurposing and donations, discover strategies that save costs, minimize waste, and support sustainability.

💡 What if the key to reducing food waste lies in the very thing we're trying to eliminate?  Robert Lawson, our Managing Partner and Co-Founder, spoke at a forum hosted by City Harvest, a charity organization, in support of the Lord Mayor. The event centered on solving hunger and malnutrition in London, our hometown as a business.  "Embracing the brilliance of packaging instead of demonising it can be a major contributor to reducing food wastage. We can do that if we embrace the right kinds of plastic packaging - specifically PET." Robert’s speech highlighted that by using the correct forms of plastic, like PET, we can extend food shelf life, reduce wastage, and ultimately make food more affordable for all. For his full speech please follow the link in the comments below. #FoodWastage #Packaging #Plastic

❓ What are some alternatives to traditional, for-profit grocery stores? How do we reduce in-home food waste this holiday season? Can someone really love Brussels sprouts after hating them for so long? 🤔 All this explored in the latest issue of my newsletter 📰 Read it and subscribe here: https://lnkd.in/gk3NDryU

This week is important - it's the fourth Food Waste Action Week, with the focus this year on being "choose what you'll use". This means selling and buying whole fruit and veg loose, to avoid the waste from bulk purchases that simply cannot be consumed quick enough before the food starts to decompose. In our business, we see first hand how much surplus food and waste food is out there and wholeheartedly support this campaign. And where waste can't be avoided, we're ready to do our bit and help re-use it to at least avoid landfill. #FoodWasteActionWeek #ChooseWhatYoullUse https://lnkd.in/e6R9zwYU

Some interesting thoughts on the subject of food waste, with a focus on consumer level rather than on-farm waste which, according to the Hidden Waste Report (https://shorturl.at/FlDR6) accounts for around 25% of our overall waste. Harriet Lamb talks about the need to change habits and how recent history has proven that we are able to change our behaviours, even when we feel resistant to doing so, e.g. smoking in pubs. A number of innovative solutions for food waste are discussed including Olio • Share More, Waste Less, Notpla and Get Dizzie. These companies are helping us waste less in a way that doesn't feel like too much of a burden to our convenience driven lifestyles. During the podcast Oliver Lloyd brought up the topic of hubs; new models for local food distribution. Local food is often talked about when the focus is on carbon reduction but the benefits of a localised, organic first, food economy that cross Economic, Social and Environmental lines, are many; 👩🌾 Multiple distribution channels that are able to react to changes in supply and take advantage of gluts. 👨🌾 Hubs and farmers work together to crop plan, less overlap with other local suppliers. Farmers have guaranteed markets for their products. 👨🌾 Producers, smallholders, farmers & growers sit at the heart; community wealth building is at the foundation of this model. 🤝 Hubs are physical places where networks are forged and knowledge is shared. 🤝 Hubs taking care of the last mile, in particular marketing, leaves producers able to focus on what they do best. 🥗 Consumers care more about the produce they buy because they are better connected to those who produced it. They have a deeper understanding of the environmental cost of certain farming practises. 👩🏫 Hubs will educate through 'meet the producer' days, workshops, community talks, food festivals, documentary screenings etc. Local Food Hubs can contribute massively to on-farm and consumer waste because they will change how we shop, they will change the relationship we have with our food and they will put farmers (not supermarket chiefs) back at the heart of the food system.