Safeguarding the environment

We’re continually looking for ways to reduce our environmental footprint.

Each year we set challenging targets for each of our sites to reduce their energy, water, waste and CO2 emissions and we encourage all of our colleagues to play their part. Many of our sites are already certified to globally recognised standards of environmental management through ISO 140001, and we intend to achieve this status for all of our sites by the end of the 2016/17 financial year. 
In 2015, we launched Green Matters, our new employee environmental scheme, allowing site champions to help deliver energy, waste, water and carbon reduction.  Money from the energy savings made will be directed into the Woodland Carbon Scheme, meaning that for every tonne of carbon dioxide we save over the coming year, Green Matters will double that by planting trees in the UK.

We also signed up to WRAP's Courtauld 2025, an ambitious ten year voluntary commitment that brings together organisations across the food and grocery sector to make food and drink production and consumption more sustainable (see case study for more information). And throughout the last couple of years, we've been successful in achieving one of our major goals to ensure zero waste is sent to landfill from any of our manufacturing sites. 

Case study: Courtauld 2025

In March 2016, Premier Foods was announced as one of the principal signatories of the Courtauld Commitment 2025, an ambitious ten year voluntary commitment that brings together organisations across the food and grocery sector to make food and drink production and consumption more sustainable.

A long with the other signatories from the retailer, food manufacturing, hospitality and Local Authority sectors, we collectively committed to the following three goals, calculated as a relative reduction per head of population:
• 20% reduction in food & drink waste arising in the UK;
• 20% reduction in the greenhouse gas intensity of food & drink consumed in the UK; and
• A reduction in impact associated with water use in the supply chain.

Building on the progress we’ve made through our commitment to previous Courtauld agreements, we have committed to work with the Waste Resources Action Programme (WRAP) and other signatories to develop best practice, implement change and report annually against four key areas:
1) finding innovative ways to make best use of the wastes and surpluses;
2) optimising the whole supply chain to produce more with less;
3) embedding new criteria into design, buying and sourcing; and
4) influencing consumption behaviours and reducing waste.

Case Study: Achieving our zero waste to landfill ambition  

The grocery industry is responsible for more than 6 million tonnes of waste a year, including waste food,drink, and packaging. A lot of this is sent to landfill which has a significant environmental cost through damaging greenhouse gases such as methane, and a financial cost to businesses and households. 
In 2010 we were sending more than 10,000 tonnes of waste to landfill at a cost of around £1.2 million. We’re proud to say that we now send zero waste to landfill.

We achieved this by focusing on reducing the amount of waste we generated and managing unavoidable waste better to avoid landfill.  


Case Study: Proving that Green Matters 

Throughout the past year, a number of our sites have been aiming higher in their efforts to become more environmentally friendly by submitting entries to The Green Matters Environmental Awards.
The awards welcomed entries for two categories with ‘Programme/Project of the Year’ and ‘Person/Team of the Year’ recognising projects and individuals that have improved efficiency around our sites or engaged colleagues on sustainability, environment or efficiency.

Sites submitted projects from reducing energy and waste to raising environmental awareness through training and development. Programme/Project of the year went to Moreton for their Amazebites Project, an excellent example of up-cycling, which utilises un-used machinery to deliver a new product that's selling well. Person/Team of the year went to the Worksop Environmental Team, whose environmental stewardship and work carried out to promote the Green Matters Champions in the site stood out as best in class. And the Judges Special Award went to the Health, Safety & Environment Coordinator for our Ashford site, for his work delivering the Segregation and Recycling of Non-meat products at the site. This project has removed a significant amount of edible waste from the site higher up the waste hierarchy, re-using it rather than treating it for disposal.


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100 years of history

When were Mr. Kipling cakes invented? Where does the name Bisto come from?

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Playing our part

Caring for the environment, and building trust in our supply chain.

Our part

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