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From food waste to sustainable success

Food waste is one of the biggest sustainability challenges of our time, yet it’s often overlooked in the broader conversations about climate change and responsible business practices. Flawsome Drinks, a brand dedicated to rescuing surplus and ‘wonky’ fruit, is proving that sustainable choices don’t have to be complicated or boring. We recently sat down with Ben Nagy from Flawsome Drinks on the Lunch at Work podcast to discuss the scale of food waste, how businesses can play a role in reducing it, and how sustainability can be built into a brand’s DNA.

The problem with food waste

If food waste were a country, it would be the third-largest emitter of greenhouse gases after the US and China. Globally, about a third of all food produced goes to waste. This translates to trillions of lost resources, unnecessary emissions, and an immense financial cost.

In the UK alone, 10 million tonnes of food is wasted each year. This adds up to an estimated £30 billion in losses. And it’s not just households throwing away leftovers. Retailers, supply chains, and hospitality businesses all contribute to the problem. When food is wasted, it’s not just the item itself that’s lost; it’s also the water, energy, and labour that went into producing it.

Making sustainability an easy choice

Sustainability often sounds like hard work, something that requires extra effort, more money, or sacrificing quality. But the reality is that small, intentional choices can have a big impact without disrupting day-to-day operations.
For workplaces looking to offer more sustainable choices in their catering operations, clear and engaging messaging helps employees feel like they’re contributing to a real solution. For example, displaying signs that highlight the impact of choosing surplus-based products or plant-based meals can make sustainability feel like an easy and rewarding switch.

What can businesses do?

Foodservice operators and facilities managers are in a unique position to drive meaningful change. While some waste is inevitable, there are plenty of ways to minimise it and maximise impact.

Here are a few ideas:

Use surplus creatively – Offcuts, trimmings, and ‘imperfect’ ingredients can be repurposed in soups, sauces, or baked goods. Some suppliers now offer surplus produce at reduced rates, making it easier for businesses to incorporate them into menus.
Encourage sustainable swaps – Display simple messages to highlight more sustainable options. A veggie lasagne, for example, has a lower carbon footprint than a meat-based dish. Letting customers know this in a clear, non-preachy way can help influence better choices.
Rethink packaging and disposables – Offering real cutlery and crockery instead of disposables significantly cuts waste. Many companies have already made this switch, but reminders at the point of service can reinforce behaviour.
Make sustainability engaging – Simple, clear communication is key. Whether it’s a poster, a social media post, or a quick explanation from staff, the easier it is for people to understand their impact, the more likely they are to make sustainable choices.

A small choice, a big impact

If there’s one thing to take away, it’s this: small, everyday choices add up. Whether you’re a catering manager deciding what products to stock or a consumer picking a meal at lunch, each decision contributes to a bigger picture.

Sustainability doesn’t have to be a chore. Sometimes, it’s as simple as making a better choice.

Atelier kitchen network

As workplace dining evolves, the demand for high-quality delivered-in catering solutions has never been greater. Atelier Kitchen Network is designed to