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Ensuring sustainability in everything we do

At Premier Foods our business is underpinned by a commitment to sustainability. Sustainability issues are becoming increasingly important for a range of stakeholders within our industry; from wholesalers – sourcing only from suppliers who meet the strict requirements of their own sustainability initiative – to individual caterers who want to cite provenance and traceability on their menus.

The foodservice division of Premier Foods actively supports the work of WRAP, the Waste and Resources Action Programme and has signed the WRAP Hospitality & Foodservice Agreement, pledging to continue to reduce food and associated packaging waste and to increase recycling within foodservice and hospitality. The company has already met its 2013 targets to source 100% corrugated cardboard from Forestry Stewardship Council (FSC) certified sustainable forest resources and to introduce systems to ensure compliance with the EU Timber Regulations for all other timber. As one of Britain’s largest food producers, continuing to adopt sustainable practices is high on the agenda for Premier Foods.

badgeWith this in mind, we are making the following pledges:

  • To encourage and promote good environmental practice within the UK Hospitality and Foodservice sector
  • Reduce own brand packaging weight whilst maintaining a level that is fit for purpose
  • Assist our customers to increase their recycling rates to a maximum practical level
  • Send zero waste to landfill by 2015 and share our best practice approach to integrated waste management (IWM) with our customers

Hints & Tips

Mark Rigby, Executive Chef at Premier Foods, shares his hints and tips to help caterers to continue their sustainable efforts:

  • Monitor and record the amount of food and packaging you throw away and set yourself targets to reduce these;
  • Are your plates coming back with food on them? Monitor your portion sizes;
  • Plan to freeze! Don’t allow things to go out of date in the fridge, freeze them so they have a good shelf life, once you defrost them;
  • Cooking and preserving food can increase its shelf life. Be sure to do this ‘safely’;
  • Rotate all your stock on a regular basis and store all produce at the optimum temperature and conditions;
  • Remember; reducing your food and packaging waste increases your GP


How can you help?

We believe there are a number practices which caterers can adopt to help continue sustainable efforts from the heart of their own kitchens. WRAP believes the hospitality sector could save £274m a year by recycling more and avoiding food waste. It estimates the sector sends 43% of the 3.4 million tonnes of mixed waste it produces annually to landfill when 70% of this could have been recycled.