Working with suppliers to address food surplus and waste in the fresh fish supply chain.

Executive summary

The objective of the project was to reduce end to end food waste on trout lines, through creating a detailed review of the current process flow for two lines namely 2 Scottish Loch Trout Fillets packed (265g) and Scottish Loch Trout Fillets counter (150g).

The project identified where and why waste occurs along the supply chain and identified potential solutions for implementation alongside other initiatives being explored by the Team.

Significant opportunities were identified to reduce waste by observing the food and drink materials hierarchy. In the first instance this was done at the primary supplier level (Kames) by diverting food waste into product by appointing a new processing partner and establishing new markets (21t).

At the supplier level (Aquascot), this was achieved by diverting by-product to new lines (10t) and by considering interventions leading to higher value markets such as a “Catch of the Week” promotion.

The process has identified significant opportunities for moving food up the food and drink hierarchy including by product into product.

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  • Whole Chain Food Waste Reduction Plan: Waitrose & Partners, Aquascot, Kames

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