Food & Drink
Scotland’s food and drink sector is known for quality and tradition, offering whisky, seafood, and local produce that highlight its rich heritage.
When food is wasted, we waste the energy and resources that went into producing, processing, transporting and cooking it. We also lose the money spent on all these things – meaning that businesses, like yours, are less efficient and less competitive.
Global food waste
1.3 billion tonnes
An estimated 1.3 billion tonnes of food are wasted globally every year.
Scotland's food waste
106 million meals
In Scotland alone, 106 million meals are discarded annually – that's one in every six meals served.
Your business is food, don't throw it away
Do you know the true cost of food waste? There’s more to the story than just disposal costs. Many businesses don’t realise the hidden costs associated with food waste, such as:
- Purchasing ingredients
- Energy use in production, storage and preparation
- Water consumption
- Labour
- Storage
- Transport and logistics
- Waste disposal
The Scottish Government has committed to reducing food waste in the Scotland Circular Economy and Waste Route Map to 2030. Zero Waste Scotland has developed advice, guidance, and tools so that you can reduce your environmental impact, and your costs.
Circular economy principles in food & drink
Measure, monitor and set a target: You need to measure your waste to manage it. Understand your food waste hotspots and identify the most effective reduction opportunities to meet your target.
Prevention first, redistribution second: Prioritise preventing food waste at the source through better planning, portion controls and stock management before considering.
Engage and empower staff: Staff are your most valuable asset. Train teams on waste reduction practices and appoint Food Waste Champions to drive change.
Supply Chain Collaboration: Work with local producers and suppliers to create resilient food supply chains and source seasonal ingredients.
Circular economy thinking: Transform unavoidable food waste and by-products into valuable resources through composting, anaerobic digestion, or innovative product development.
What This Means for You
Whether your business is hospitality and food service, food manufacturing, or retail, we will help you set and achieve the most ambitious food waste reduction targets. If you're involved in the food and drink industry in Scotland, especially in leadership or strategic roles, this is a prime time to:
- Measure and establish your baseline: Use monitoring tools to understand current food waste levels across spoilage, preparation and plate waste streams.
- Set ambitious reduction targets: Align with Scotland’s goal to reduce food waste by 50% by 2030, and track progress regularly.
- Invest in staff training and awareness: Appoint Food Waste Champions, brief teams on why reduction matters, and embed waste prevention into daily operations
- Implement proven initiatives: Adopt schemes like redistribution, work with supply chains to optimise purchasing practices, improve storage and preparation methods, and consider new technologies to reduce food waste.
One Month Challenge
The One Month Challenge can help you protect your bottom line and kick food waste out of the kitchen for good.
It's a four-week initiative supported by Zero Waste Scotland and VisitScotland that's perfect for busy small and medium-sized food service settings.
Tools and Resources
Hospitality and Food Service
How to reduce food waste in the hospitality and food service sector.
How to reduce food waste in the hospitality and food service sector.
Manufacturing and Retail
Ultimate guide to preventing food waste in the manufacturing sector.
Surplus Food and Redistribution
Guide to redistributing surplus food
Managing Waste in Cheese Manufacturing
Guide to managing waste in cheese manufacturing
Managing Food and Drink Waste in Scottish Breweries
Guidance note is aimed at assisting breweries in reducing their food and drink waste, with measures aimed at saving money, generating revenue and making a significant contribution to Scotland’s drive towards a more sustainable economy.
Preventing Food Waste in the Retail Sector
Guide to preventing food waste in the retail sector.
Sustainable Kitchen Guide
In this guide we identify target areas where both financial and environmental savings can be made, from ensuring your equipment is up to scratch, to making simple food waste reduction savings.
Support from External Organisations
Visit Scotland Food and Drink Support Hub
Tailored advice for businesses setting up a food and drink experience or looking to improve and grow an existing business.
Scottish Wholesale Association
Official trade association for Scotland's food and drink wholesaling businesses.
WRAP Guardians of Grub
WRAP's food waste reduction campaign to tackle the £3 billion of food thrown away at hospitality and food service outlets.- WRAP's food waste reduction campaign to tackle the £3 billion of food thrown away at hospitality and food service outlets.