We use cookies to give you the best personal experience on our website. If you continue to use our site without changing your cookie settings, you agree we may place these cookies on your device. You can change your cookie settings at any time but if you do , you may lose some functionality on our website . More information can be found in our privacy policy.
Please provide more information.
Stylus no longer supports Internet Explorer 7, 8 or 9. Please upgrade to IE 11, Chrome, Safari, Firefox or Edge. This will ensure you have the best possible experience on the site.
Brief Published: 13 Jun 2014

Supermarkets Challenge Food Waste

Sainsbury's Food Rescue

UK supermarket Sainsbury's has partnered with internet search giant Google to launch an online tool that encourages consumers to reduce their food waste.

Users can type in up to nine ingredients they have in their fridge or cupboards to the Sainsbury's Food Rescue website, which will then showcase relevant recipes from its database of 1,200.

According to Sainsbury's, UK households throw away 4.2 million tonnes of food every year, and an average of £60 worth of food every month. Food Rescue will provide users with an estimate of how much money they have saved by making a recipe, and will allow users to source wider information, such as tracking which of the UK's regions are the most successful at reducing waste.

German supermarket concept Original Unverpackt is taking a different approach to food waste, by removing all of the packaging from its store. Similar to initiatives such as In.gredients, featured in Evolution of the Supermarket, Original Unverpackt will ask shoppers to bring their own containers to collect food – allowing them to buy only the amount of produce that they need. The concept is currently raising money on crowdfunding site Startnext, and has already made nearly five times its original target of €20,000.

As previously explored on Stylus, restaurants, hotels and retailers have all made moves to reduce their waste footprint. For further insight, see Rebranding Budget and Sustainable Dining, which explores waste-reduction solutions across the hospitality and food industries. For a broader view on the implications of food waste, see our coverage of Food Vision 2014