Tesco is set to launch a facility converting food surplus to animal feed, processing up to 1,000 tonnes weekly.
- The initiative aims to “revolutionise” the food industry’s approach to waste according to Tesco.
- Engineering firm RenEco has been commissioned to build the facility in Northamptonshire.
- Initial focus will be on turning surplus fresh produce and bakery items into feed.
- Excess meat and fish are directed towards household pet food production.
Tesco is making a strategic move to combat food waste with a forthcoming facility designed to transform surplus food into animal feed, capable of handling an impressive 1,000 tonnes of waste food each week. This initiative signifies a substantial effort to revolutionise waste management within the food industry, as declared by the grocery giant.
This development follows Tesco’s advocacy along with more than 30 other food businesses earlier this year, urging governmental action to address the food waste challenge. To bring this ambitious project to fruition, Tesco has enlisted the expertise of engineering firm RenEco, tasked with constructing the facility in Northamptonshire. RenEco’s efforts will focus on managing deliveries and processing waste into valuable feed.
The operation will primarily target surplus fresh produce and bakery items, transforming them into animal feed. In a segmented approach, excess meat and fish will be processed through an alternative method catering specifically to household pet food. This dual-faceted processing strategy underscores Tesco’s holistic approach to reducing food waste.
The facility’s capacity is not limited to the supermarket’s excess alone. Tesco plans to allocate around 40% of the facility’s capacity for its internal waste, leaving ample room to manage waste from other manufacturers and retailers. This open provision supports a broader industry-wide solution to food waste, encouraging collaborative efforts among businesses.
Claire Lorains, Tesco’s group quality and sustainability director, advocates for this model, urging other businesses to utilise the facility for a concerted industry impact. She states, “Food waste is a global issue, so we’re continually looking for ways that we can reduce this across our own business, and support others to do so across the wider industry.” Lorains highlights that where surplus food is suitable for human consumption, it should be redirected accordingly, reinforcing Tesco’s commitment to responsible food management.
This initiative marks a significant stride in addressing food waste within the industry, promoting sustainable practices.
