Thornton’s Budgens food waste avoidance measures across the board
Type de pratique Reduce
Nom de la pratique Thornton’s Budgens food waste avoidance measures across the board
Nom de l’acteur principal Thornton’s Budgens
Type d’acteur(s) Société
Pays United Kingdom
Etape de mise en œuvre Vente au détail
Année de mise en œuvre 2008
Opérations déjà accomplies/en cours Thornton's Budgens is an independently owned retail store in London’s
Crouch End that has taken measures to reduce its food waste
across the board. The store has already reached its target of sending
zero food waste to landfill. Store owner Andrew Thornton's ambition
is to ensure that all edible food that enters his store ends-up
being eaten.
Résultats et impacts • Since October 2011, the supermarket has an in-store hot food
counter. An in-house chef, uses fresh ingredients from the
store's shelves such as parsnips, peppers, aubergines and pulses
that are approaching their sell-by date or are unlikely to be
sold. He prepares delicious, fresh and nutritious meals like
tagines, soups, curries and pickles. This has given the store a
new market outlet for surplus food products. Bob's curries are
very popular with customers, which means that this is an extra
source of revenue for the store with very low costs.
• Edible food surplus from the store that cannot be sold is donated
to FoodCycle, a charity that runs a nearby community
cafe. FoodCycle picks up the surplus food on a weekly basis and
uses it to create nutritious meals for local communities. The
cafe operates on a “pay what you can” scheme so everyone can
enjoy a filling three-course meal.
• The store also hosts Food from the Sky on its rooftop – a community
project growing organic fruit and vegetables that are
then sold in store. Non-edible food waste from the store is used
to make compost for the garden, creating a closed loop system
and providing hyper local food products, travelling only 10 metres
from soil to shelf.