Written by: Ylva Haglund
From: Scottish Wholesale Association
The title of this blog could also be ‘Scottish wholesaler cuts food waste by 33%’, because that is what happened when Mark Murphy Dole, a leading fresh produce wholesaler, worked with the Scottish Wholesale Association and Zero Waste Scotland, Scotland’s circular economy public body, to tackle food waste.
Edinburgh-based Mark Murphy Dole embarked on the six-month project in autumn 2023, focusing on four steps to tackling food waste: assessing its existing food waste data; measuring its food waste; analysing the findings; and developing a plan of action. The project used Zero Waste Scotland’s One Month Challenge guidelines as a starting point.
Despite making up only 0.2% of the total food passing through the depot, the fresh produce wholesaler’s findings revealed an unexpected savings opportunity as the amount of food waste within the business over one month measured 1.62 tonnes – the equivalent to 19.5 tonnes per year, identifying savings of £11,877. The true cost of this food waste, i.e. all the associated costs, was estimated to be £61,000 per year to the business.
Meanwhile, an audit of the company’s bins revealed that food waste was routinely discarded in general waste bins rather than dedicated food waste bins. It was estimated that food waste generated was therefore, in fact, 10% higher than first thought.
As part of the project, Mark Murphy Dole introduced a Green Champion programme. Following training and staff engagement, an improvement could be seen including a 32% decline in contamination of the general waste stream, compared to the previous year. The recycling rate also improved by 5%, likely a result of less contamination in the general waste stream.
Acting on the audit recommendations, Mark Murphy Dole focused on improving food waste measurement, introducing staff communication, training and engagement on the subject, and updating food waste processes and procedures. Thanks to this combination of interventions – from new practises to monitor and reduce food waste, to the efforts to change culture and attitudes in the organisation – Mark Murphy Dole has reduced food waste by 33% from 2023 to 2024.
These fantastic results show what’s possible when a business commits to measuring and monitoring their waste, and looks to tackle it in a holistic way, making sure that all relevant policies and processes help promote food waste reduction.
Findings from the report also highlight the importance of changing cultures to achieve results. It was found that even with procedures in place to reduce food waste, if efforts were not made to shift the culture to match, the effectiveness of these procedures will be limited.
The report can be accessed here.
Ylva Haglund is Head of Sustainability & Engagement at the Scottish Wholesale Association, the trade association for food and drink wholesalers in Scotland.