A leading Scottish wholesaler has reduced its food waste by 33 per cent after taking part in a collaborative project with the Scottish Wholesale Association (SWA) and Zero Waste Scotland, a new report reveals.
Edinburgh-based Mark Murphy Dole embarked on the six-month project in autumn 2023, focusing on four steps to tackling food waste- assessing its existing food waste data, measuring its food waste, analysing the findings; and developing a plan of action.
The project used Zero Waste Scotland’s One Month Challenge guidelines as a starting point.
Despite making up only 0.2 per cent of the total food passing through the depot, the fresh produce wholesaler’s findings revealed an unexpected savings opportunity as the amount of food waste within the business over one month measured 1.62 tonnes – the equivalent to 19.5 tonnes per year, identifying savings of £11,877. The true cost of this food waste, i.e. all the associated costs such as purchasing and handling, was estimated to be £61,000 per year to the business.
Meanwhile, an audit of the company’s bins revealed that food waste was routinely discarded in general waste bins rather than dedicated food waste bins. It was estimated that food waste generated was therefore, in fact, 10 per cent higher than first thought.
As part of the project, Mark Murphy Dole introduced a Green Champion programme. Following training and staff engagement, an improvement could be seen including a 32 per cent decline in contamination of the general waste stream, compared to the previous year. The recycling rate also improved by 5%, likely a result of less contamination in the general waste stream.
Acting on the audit recommendations, Mark Murphy Dole focused on improving food waste measurement, introducing staff communication, training and engagement on the subject, and updating food waste processes and procedures.
Ylva Haglund, SWA head of sustainability and engagement, commented: “Thanks to a combination of interventions – from new practises to monitor and reduce food waste, to the efforts to change culture and attitudes in the organisation – Mark Murphy Dole has reduced food waste by 33% from 2023 to 2024.
“These fantastic results show what’s possible when a business commits to measuring and monitoring their waste, and looks to tackle it in a holistic way, making sure that all relevant policies and processes help promote food waste reduction. Congratulations to Mark Murphy Dole, and our thanks to Zero Waste Scotland for supporting this collaborative project with the Scottish Wholesale Association.”
Haglund also particularly stressed the importance of measuring food waste. “Until you do, you won’t know the opportunities that food waste reduction could bring in terms of financial, environmental and community benefits,” she said.
She added, “From a wider wholesale perspective there is an opportunity for the sector to be a force for good on food waste. Thanks to their position in the middle of the supply chain, wholesalers like Mark Murphy Dole are in a unique position to instigate change to reduce food waste across the food and drink industry.”
Findings from the report also highlight the importance of changing cultures to achieve results.
Cora Allen, technical co-ordinator at Mark Murphy Dole, said, “Even with procedures in place to reduce food waste, we found that if efforts are not made to shift the culture to match, then the effectiveness of these procedures will be limited. Training and staff engagement helped us change this, and its effects are not limited to the workplace. Our Green Champions report that following training, they started to consider ways to reduce food waste in their homes too.”
Allen added, “Working with Scottish Wholesale Association and Zero Waste Scotland on this food waste reduction project has given me the opportunity to develop my understanding of the barriers and limitations halting sustainable progress within commercial businesses in the food industry sector. I hope that this experience will allow me to promote meaningful change in the future.”
Recommending that food waste processes should be formalised, she added, “Work on your culture. Ensuring the culture of the company matches your ambitions and systems in place is vital.”
