Getting more value from waste and surplus food & drink: case studies

Through consultation with industry it has been identified that many business working in the food supply chain understand the concept of getting more value from food waste or valorisation. These case study examples bring adding value to life.

Waitrose has worked with one of its suppliers to produce two gluten free fusilli pastas from green peas and red lentils. The packaging for these products is, in part made, from the peas and pulses that are not of the required quality needed to make pasta. Driven by the Courtauld Commitment 2025, Waitrose has worked with its supply chain to tackle the challenge of food waste, and minimise packaging through waste valorisation. Find out more

QMILK®, based in Germany, has developed an innovative process to produce a high-value, organic, textile fibre from the waste milk from dairies. The QMILK® fibre is manufactured through a resource efficient, zero-waste process using no chemical additives. The resulting biopolymer fibre offers the potential for numerous high-value applications and can be freely modified for a range of markets. Find out more

Revive is a multi-award winning waste rejuvenation eco-prise, specialising in the collection and recycling of Used Coffee Grounds (UCGs) to create a range of environmentally-beneficial products. UCGs contain many useful natural bio-oils that have applications across numerous industries. Revive is working in partnership with the internationally renowned research institute, Fraunhofer, to commercially extract these oils for sale into high-value markets such as the cosmetics industry. Revive has also developed markets for the by-product, converting the residual grounds into a bio-fertiliser. Find out more