orth Ayrshire, wanted to modernise operations using tracking ftware to prevent avoidable food waste and save money. A The Scottish Baker and Scottish Government grant prevented food ee onsite audit aste and saved over £2,000 a year. CASE STUDY For the Good of All
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esource Efficient Scotland initially assisted he bakery by conducting a site visit and ood waste audit; and then through the rovision of a Scottish Government grant BETTER DATA MEANS hich funded waste management MORE ‘DOUGH’ FOR oftware, staff training and generated dataBETH BROWNINGS BAKERY o measure waste and target Beth Brownings Bakery, a family run bakery based mprovements. in Kilwinning, North Ayrshire, wanted to modernise
operations using tracking software to prevent avoidable food waste and save money. A free onsite esults include: audit and Scottish Government grant prevented food • Eliminating nearly a quarter of a a year. waste and saved the bakery over £2,000
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tonne of food waste per year Resource Efficient Scotland initially Reducing carbon emissions by over assisted the bakery by conducting a site visit and food waste audit; and 840 kilograms perthen year through the provision of a Scottish grant which funded waste Savings of £2,100,Government every year management software, staff training and generated data to measure waste and target improvements.
eth Brownings Bakery first heard about ur food waste prevention programme hrough the Scottish Results include:Bakers Association. It Eliminating a quarter of a tonne of food waste rovided •the idealnearly opportunity to reduce a per year • Reducing carbon emissions by over 840of kilograms ey business concern - the quantity foodper year • Savings of £2,100, every year aste being generated in the bakery.
Beth Brownings Bakery first heard about our food waste hey contacted us and arranged for a free prevention programme through Scottish Bakers. It provided the opportunity to reduce business concern - the quantity ood andideal drink waste audit.a key One of our food of food waste being generated in the bakery. aste specialists visited the site to speak They contacted us and arranged for a free food and drink waste audit. One of our food waste staff, specialists tour visited the site to speak ith management and the with management and staff, tour the facility to understand the acility processes to understand the processes involved, and observe the where, when, why, and how of food waste generation at the bakery. nvolved, and observe the where, when, hy, and how of food waste generation at he bakery. ood waste was generated in the form of nsold goods, which were not fresh enough o be sold two days in a row. The report rovided a range of practical ecommendations on how to prevent this ood waste from occurring.
Following the fact-finding audit, we compiled a detailed report for Beth Brownings Bakery. We put a figure on their food waste which was approximately 2,300 kg per year. Further, we identified that almost 40% of this food waste was generated in the form of unsold goods, which were not fresh enough to be sold two days in a row. The report provided a range of practical recommendations on how to prevent this food waste from occurring.
Following the fact-finding audit, we complied a detailed report for Beth Brownings Bakery. We One recommendation stood out as a starting point in the bakery’s waste reduction challenge. Thiswaste was to utilise the sales putfood a figure on their food which wasdata to help the bakery better match production with expected sales. approximately per year.forFurther, Unsold goods are a2,300 key foodkg waste generator all bakeries we so it is important to reduce this waste stream because aside from the identified that almost 40% of this food waste cost of waste uplift, it’s also a waste of all the additional resources used to make them,in such as ingredients, watergoods, and energy. was generated the form oflabour, unsold which were not fresh enough to be sold two days in a row. The report provided a range of practical recommendations on how to prevent this food waste from occurring. One recommendation stood out as a starting point in the bakery’s food waste reduction challenge. This was to utilise the sales data to help the bakery better match production with
