Reducing 10.7 Million Tonnes of Waste: Sheffield’s Fight Against Food Waste

Food Waste Action Week: Sheffield Pioneers Change in Sustainability Practices

As the UK confronts the pressing issue of food waste, generating an estimated 10.7 million tonnes annually, the University of Sheffield is actively contributing to the solution. In alignment with Food Waste Action Week, the university is showcasing its dedication to reducing waste and promoting sustainability. Through innovative initiatives on campus and collaborative efforts within the community, the University of Sheffield is striving to inspire meaningful change in tackling this critical environmental challenge.

The University of Sheffield is tackling this challenge through both research and practical measures. Researchers at the university are investigating the root causes of food waste and identifying strategies to mitigate its impact. A recent study, conducted in collaboration with the University of Leeds, examined food waste in Tanzania’s avocado trade, highlighting the social factors that contribute to waste in Africa’s expanding export industry. Published in Agriculture and Human Values, this research adds valuable insight to the global discussion on food waste.

Dr Megan Blake, a co-author of the study and an expert in food security and justice, has been featured on platforms such as The Bread and Butter Thing podcast and The Grocer, discussing food waste in UK food banks and food clubs. In addition, the South Yorkshire Food Network project, led by Professor Peter Jackson, is exploring how a connected food system can generate social, economic, and environmental benefits for the region.

On campus, the university is implementing a food waste collection scheme aimed at reducing waste and lowering carbon emissions. This initiative aligns with broader national efforts to improve food waste compliance. The university has further enhanced this initiative by processing the collected food waste through anaerobic digestion. This environmentally beneficial process generates biofuel and digestate. The biofuel can be used to produce electricity and gas for the grid, while the digestate serves as a nutrient-rich material that can improve soil health when applied to land.

The food waste collection scheme at the University of Sheffield is being rolled out in two phases. Starting on 1 April, the first phase will focus on high-impact areas, including kitchens and communal tea points. The second phase will expand the scheme to customer-facing spaces such as cafes and communal areas, ensuring efficient diversion of food waste from general waste across campus. These efforts build upon existing food waste collection in university residences and catering outlets, creating a coordinated and comprehensive approach to food waste reduction.

In addition to food waste collection, the university is leading food redistribution efforts through its award-winning Community Fridges project. As one of the first UK universities to introduce community fridges, the University of Sheffield has saved thousands of meals from being wasted and recently became a 'Superstar Fridge,' sharing knowledge and best practices with newer projects. Since its launch in 2017, the project has partnered with local stores to recover unsold, safe-to-eat food, preventing it from being discarded. With teams collecting and redistributing food seven nights a week, the initiative has made a significant impact. On average, 700 items are saved daily, equating to 120kg of food. For every kilogram of food rescued, 4.32 kg of CO₂ is saved, amounting to 3,024 kg of CO₂ saved per day. Additionally, each kilogram saved prevents the waste of 90 to 15,000 gallons of water, and around 80 people use the fridges daily.

In January 2025, the University of Sheffield became a 'Superstar Fridge,' joining a mentorship scheme aimed at strengthening food redistribution across the UK. The university’s Donate, Don’t Waste scheme also contributed to 1.15 tonnes of food being donated to a local food bank in 2023/2024, assisting students in reducing waste and donating reusable items at the end of the academic year. Building on the success of the Community Fridges, students at Sheffield have initiated projects such as Save Our Sandwiches, a student-led group dedicated to rescuing surplus food from university cafes. Since 2015, this initiative has ensured that leftover food is either donated to local charities or placed in community fridges, exemplifying the positive impact of student activism and university support in reducing food waste and contributing to the local community.

The University of Sheffield's comprehensive efforts to reduce food waste on campus and within the community demonstrate a powerful commitment to sustainability and responsible resource management.

Editor's Note:

Food waste is a global issue with profound environmental, economic, and social implications. In the UK alone, an estimated 10.7 million tonnes of food are wasted annually, making initiatives like those led by the University of Sheffield incredibly significant. Through a combination of research, practical measures, and community engagement, the university is setting an inspiring example of how institutions can address this challenge head-on. From innovative food waste collection schemes to groundbreaking research on global food systems, the University of Sheffield is showcasing the power of collective action in the fight against food waste. Its award-winning Community Fridges project and student-led efforts like Save Our Sandwiches highlight the critical role of collaboration between universities, students, and local communities. 

Skoobuzz admires the university’s initiative and hopes it will inspire institutions around the world to adopt sustainable practices, contributing to a greener and more equitable future.