{"id":61908,"date":"2026-03-30T13:37:58","date_gmt":"2026-03-30T12:37:58","guid":{"rendered":"https:\/\/www.sfc.ac.uk\/?p=61908"},"modified":"2026-03-30T14:11:05","modified_gmt":"2026-03-30T13:11:05","slug":"how-scotland-is-working-towards-zero-waste-in-food","status":"publish","type":"post","link":"https:\/\/www.sfc.ac.uk\/gd\/how-scotland-is-working-towards-zero-waste-in-food\/","title":{"rendered":"How Scotland is working towards zero waste in food"},"content":{"rendered":"
\"Collage

Photos: Queen Margaret University, UHI North, West and Hebrides, Dundee and Angus College<\/p><\/div>\n

Across Scotland, food waste presents us with both a challenge and an opportunity.\u00a0Today\u00a0on\u00a0International\u00a0Day of Zero Waste,\u00a0it\u2019s\u00a0timely\u00a0to reflect on how coordinated action across education, industry and government can reduce waste and unlock new value from food residues. The SFC-funded Industrial Biotechnology Innovation Centre (IBioIC) is central to this activity.<\/span>\u00a0<\/span><\/p>\n

When we talk about sustainability in Scotland, the focus is often on system-wide\u00a0change\u00a0such as net zero targets, green\u00a0innovation\u00a0and economic transformation. But one of the most tangible opportunities exists around something far more familiar: the food we produce, consume and, too often, waste.<\/span>\u00a0<\/span><\/p>\n

Food waste is a cross-cutting issue. It affects households, public\u00a0services\u00a0and industry alike. In universities and colleges, it can arise in catering,\u00a0procurement\u00a0and estate operations. Across industry\u2014particularly in Scotland\u2019s food, manufacturing,\u00a0service\u00a0and retail sectors\u2014it appears at every stage of the value chain.<\/span>\u00a0<\/span><\/p>\n

Addressing this challenge aligns closely with circular\u00a0economy\u00a0principles: reducing reliance on finite resources, keeping materials in use for longer and extracting maximum value from what we already produce.\u00a0Alongside reducing waste, there\u00a0is growing momentum around novel approaches\u2014treating food waste not as an endpoint, but as a starting point for innovation and value creation.<\/span>\u00a0<\/span><\/p>\n

Scotland already sees some outstanding examples of this activity. The University of Edinburgh and C-Source Renewables have been collaborating to explore how surplus bread can be transformed into a feedstock\u00a0for the production of\u00a0sustainable chemicals and medicines. Their project tackles a key technical challenge: how to process carbon from food waste efficiently and consistently. Using a\u00a0consolidated\u00a0\u201cone-pot\u201d process with engineered bacteria, bread waste can be broken down and converted into useful outputs in a single system. This biotechnology approach reduces waste, supports a shift away from fossil-based chemical manufacturing, and\u00a0demonstrates\u00a0progress towards scalable, commercially\u00a0viable\u00a0solutions.<\/span>\u00a0<\/span><\/p>\n

Turning to primary production, farming co-op Grampian Growers has been collaborating with Robert Gordon University and the James Hutton Institute on a project to extract high-value compounds from potato crop residues. This initiative sees a low-value, locally sourced feedstock provide sought-after ingredients for the cosmetics and personal care industry, while also strengthening supply chain resilience and improving returns for Scottish farmers.<\/span>\u00a0<\/span><\/p>\n

Operating at a more systemic level, the recently launched Scottish Ocean Cluster\u2014a collaboration between the Industrial Biotechnology Innovation Centre (IBioIC), Seafood Scotland, Zero Waste Scotland, Aberdeenshire Council and ONE North East\u2014was created to derive greater value from side streams arising from the Scottish seafood sector. By\u00a0connecting stakeholders across industry, academia and government, the Cluster supports the development of a resource-efficient,\u00a0circular\u00a0and innovative blue economy. Projects in the pipeline include the production of construction materials, cosmetic\u00a0ingredients\u00a0and nutraceuticals from seafood by-products.<\/span>\u00a0<\/span><\/p>\n

The\u00a0central role\u00a0of tertiary education and research across all these initiatives is clear. Universities and colleges are not only developing\u00a0new technologies, but also supporting the skills, partnerships and knowledge exchange needed to apply them and deliver impact at scale.<\/span>\u00a0<\/span><\/p>\n

Delivering meaningful\u00a0change\u00a0to the food system, however, requires more than innovation alone. It depends on alignment across funding, policy,\u00a0regulation\u00a0and\u00a0behaviour\u2014from procurement decisions and infrastructure investment to the everyday choices made by individuals and businesses.<\/span>\u00a0<\/span><\/p>\n

As Zero Waste Day reminds us, progress comes from coordinated action at multiple levels. For individuals, this may start with simple steps like planning meals. For institutions, it could mean embedding circular principles into operations. For industry and policymakers, it involves supporting innovation and pathways to\u00a0commercialisation.<\/span>\u00a0<\/span><\/p>\n

Taken together, these actions contribute to a shared goal: a more resilient, resource-efficient\u00a0and sustainable food system. Through its investment in teaching, research and innovation, the Scottish Funding Council plays a vital role in enabling this progress.<\/span>\u00a0<\/span><\/p>\n

\n

Caroline\u00a0<\/span>Kewney<\/span><\/strong>\u00a0and Kim Cameron,<\/strong> Senior Impact Managers at\u00a0<\/span>IBioIC<\/span>.<\/span><\/p>\n<\/blockquote>\n","protected":false},"excerpt":{"rendered":"

This International Day of Zero Waste, Caroline Kewney and Kim Cameron reflect on how Scotland is creating a more sustainable food system.<\/p>","protected":false},"author":6,"featured_media":61909,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":"","footnotes":""},"categories":[18],"tags":[],"class_list":["post-61908","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nHow Scotland is working towards zero waste in food - Scottish Funding Council<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sfc.ac.uk\/gd\/how-scotland-is-working-towards-zero-waste-in-food\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How Scotland is working towards zero waste in food - 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