Global Impact Blog food waste as business opportunity

Waste bread – From Environmental Burden to Profit Maker.

The UK’s Guardian newspaper (July 6th, 2019) reported that TESCO, Britain’s largest supermarket chain, is launching a drive to reduce food waste from bread by turning unsold fresh-baked bread from its in-store bakeries into new products.

The UK food waste advisor, WRAP (, confirmed that surplus bread is one of the biggest waste problems for food retailers, particularly from fresh-baked lines, which have a short shelf-life.

WRAP’s most recent figures show surplus bakery products account for nearly a third (67,500 tonnes) of the UK’s total retail food waste each year. Bread is not only the second most wasted food in the home (with an estimated 1m loaves thrown away each day), but it is also one of the most wasted items at every stage of the supply chain.

In line with a trend gaining traction among national & multi-national retailers,TESCO identified; a) the scale of their waste problem & b) the cost of freshly baked baguettes and batons left on its selves at the end of the day. In response the retailer announced it had decided to use the unsold products to make a range of olive crostini and bread puddings which will be launched in 24 stores next week.

It is estimated the amount of unsold fresh bread could be cut by up to a half if the range was made available at all its outlets while the profit margin of the new, value-added products is estimated to increase by between 6.5% & 11%.

This is profit flowing directly from protecting the planet and is our specialisation.

A range of Global Impact clients, from sectors as varied as Construction right through to Accountants & IT support providers, have benefited from our “small-step-change” strategy, which helps businesses in any sector become more sustainable AND more profitable.

When talking sustainability we issue all SMEs with a simple challenge, “What part of ‘more profit’ do you not want for your business?” & like TESCO’s, all SMEs can benefit financially from being just a little more sustainable.