Fight against food waste
It is not right to waste food in a world where more than 800 million people are starving. Nevertheless, up to a third of the world's food is thrown away every year. These numbers are alarming and such a degree of waste is unacceptable. At Tesco, we believe that food suitable for consumption should not end up as waste. That is why every day we hand over food surpluses from all our 153 stores to the Food Bank of Slovakia, which distributes them to the people who need them the most.
At Tesco, we work intensively to improve internal processes in order to reduce food waste in our operations, and we will be happy to share the knowledge gained with you in our e-manual. Get useful tips and tricks on how not to waste food at home or cook without leftovers, and find out how we at Tesco solve the problem of food waste.
- Food waste report 2021
Our goal in Slovakia is to reduce the amount of food waste from the farm to the plate by 2030.
What is our progress?
reduction of food waste in our operations over 3 years (figure for the financial year 2019/2020).
is the goal of the UN, which we managed to achieve in our operations as early as 2019, 11 years earlier than set by the UN.
across Slovakia donate food surpluses to the Food Bank of Slovakia and its charitable partners.
of emissions we saved in the last 4 years by donating unsold food to people in need
we have successfully distributed unsold food suitable for human consumption
Why we do it
Food is at the heart of our business and we do not consider it right to waste it, especially when food waste has far-reaching socio-economic consequences. However, there are other reasons why food waste should be stopped, such as climate change. Food waste is responsible for about 8% of global greenhouse gas emissions - if it were a country, food waste would be the third largest polluter, after China and the United States. That is why in 2015 we announced our ambition that no food that can be consumed will be thrown away at Tesco. Therefore, donating unsold food that is still suitable for human consumption is a natural choice for us, especially when we can help people in need.
How we do it
We are one of the largest partners of food banks in Central Europe and the largest supporter of the Food Bank of Slovakia. In 2015, we undertook in Slovakia to do everything we can to ensure that food that can still be consumed is not discarded, but is donated to charities and communities that know how to best distribute food where it is most needed. In the same year, we started donating food surpluses from 4 of our stores. In 2016, we signed an amendment to the strategic partnership agreement with the Food Bank of Slovakia, in which we commit ourselves to a more efficient redistribution of food surpluses in Slovakia.
Our goal was to donate food surpluses from all of our 152 stores by 2020, which we met in 2019. We are proud of the work of our colleagues, who continue to work hard to ensure that good food does not end up as waste.
During each day, our colleagues in the shops regularly check food surpluses, re-sort them and prepare those that are still suitable for human consumption for donation to the Food Bank of Slovakia and local partners. By mutual agreement, the shops will agree with local charities on the dates for taking over the surplus so that they can distribute their clients in time, whether they are families from weaker social backgrounds, homeless people, older people on lower incomes or sheltered places for abused women.
Who we work with
We try to prevent food waste mainly by maintaining effective cooperation with suppliers and the Food Bank of Slovakia, through which we can donate food suitable for consumption across the country, educating our customers and colleagues and, last but not least, cross-sectoral cooperation.
How can you help with reducing food waste?
- E-manuál: Ako neplytvať jedlom
Offer of practical visits
Since we can always do more together, we want to take the opportunity to share valuable ideas with you through excursions. You can also take part in a practical visit to companies and organizations that bring solutions for less waste. Excursions are tailor-made and to places you cannot get as individuals. Come and see how Potravinová banka Slovenska (Food bank of Slovakia) works, how operates GreenCorp, a market leader in the operation of biogas plants in Slovakia, or how works JRK Slovensko, which has long been dedicated to improving waste management by reducing the amount of mixed municipal waste, preventing its generation and increasing sorting.
Tips for not wasting food after Christmas
Quick tip: We can cut the older Christmas into small pieces and let it dry in the oven at 120 ° C. After drying, mix in a blender and add a little powdered sugar and lemon zest to create a quick sweet sprinkle for ice cream or desserts.
Ingredients for 4 servings:
4 laces of an older Christmas bread
100g butter Crystal sugar
100ml water powdered sugar
First we will prepare a quick caramel syrup. Slowly cook 100g of granulated sugar and two teaspoons of water over a small fire until the sugar caramelizes.
Let the water boil. When the sugar starts to turn brown, we gradually add boiled water in spoons, stirring constantly, until we get the desired consistency of the syrup. Let the butter melt in the pan and beat the eggs and milk in a bowl. Dip the Christmas cake into beaten eggs with milk and slowly fry the dipped Christmas slices on both sides in a pan with frothed butter. After baking, place on a plate with a paper napkin, dust with powdered sugar and serve topped with caramel syrup and sprinkled with fruit.
Heat the whipped milk in a pot with the bottom of the butter. Grate the honeysuckle into the warm mixture. Stir, do not bring to a boil. Pour the mixture into a blender, mix gently. Pour again into the pot, bring to a boil and cook over low heat until the mixture thickens to a creamy texture.
Gingerbread cream is served warm as a side dish to vanilla ice cream, or we pour it into cups and let it cool down for a few hours, served with fresh whipped cream and shavings from grated chocolate or marzipan lounges.
3kg of fruit
1 slice lemon, squeeze out the juice
1kg of sugar
1 whole cinnamon
A pair of cloves, star anise, vanilla
Cut all the fruit into smaller cubes, add the ingredients, bake in a deep baking tray for about 1 hour at 180 degrees. About every 15 minutes. mix. Fill hot into cups, turn lid down, cover and leave covered to cool, or let sterilize for 10 minutes.
Fruit salad with yogurt and walnuts
Residual fresh fruit (banana, orange, tangerine, pineapple, kiwi, grapes, apples)
1 mandarin or pineapple compote also with juice
A handful of coarsely chopped walnuts
2 tablespoons raisins soaked in water
2 tablespoons honey
1 large white yogurt
1 vanilla sugar
A few drops of rum essence or 2 tablespoons of rum.
Cut the fruit and set aside in a bowl. In the second bowl, mix the yogurt, compote juice, sugar, honey and rum together. rum essence. Add sliced fruit, nuts and raisins and mix lightly. Let stand for at least an hour until the fruit boils the juice and the salad tastes.
You can cook a Christmas or even a New Year's cabbage soup and put it in a pantry for a few weeks until the Christmas spleen catches you.
If we haven't finished the lentil soup yet, but the cabbage is already smelling around the house or apartment, we can pour it into jam jars and freeze it. We do not fill the cups to the brim, but max up to the ¾ volume of the cup. After thawing from the soup, we can also make a lentil sauce.
Smoked meat and potatoes
Ingredients for 4 - 6 servings:
1 larger onion
250g smoked knee
150g plain flour
3 cloves garlic fresh rosemary
ground black pepper
Cut the onion and smoked into smaller cubes, fry the onion in a little oil until golden brown, add the smoked and leave for two minutes. We wash the potatoes, grate them roughly and with the skin. Squeeze out excess water, add fried onion with smoked meat, plain flour, crushed garlic cloves, finely chopped fresh rosemary and thyme; season with salt and ground black pepper.
We shape smaller pancakes and fry them in a hot pan with oil until golden brown. The finished potato roots are placed on kitchen towels and served, for example, with sour cream.
The remains of fish (heads, ends and entrails) with root vegetables (carrots, parsley, celery) can be boiled in water, seasoned with salt, strained and we have a great base for fish soup.
The Christmas variant is creamy sour fish - in the cooked base we cook potatoes, add cream, whipping cream and season with vinegar or lemon juice.