Transforming edible waste into community nourishment

Barfoots are taking sustainability to heart by redistributing edible waste from Barfoots’ butternut squash and sweet potato processing line, a move that supports the bold vision of the The Coronation Food Project, inspired by His Majesty King Charles III, in collaboration with FareShare.

The Coronation Food Project was launched by His Majesty on his 75th birthday at FareShare’s regional centre in Didcot. Alliance Food Sourcing is the food recovery initiative within the Coronation Food Project.

By repurposing surplus edible squash and sweet potato that would otherwise be discarded and sent to Barfoots’ Anaerobic Digestion Plant (which converts vegetable waste to electricity), Barfoots are not only reducing waste but also contributing directly to a cause that bridges the gap between food surplus and food insecurity.

A little about FareShare:

FareShare strengthens communities through food that would otherwise go to waste. By combating the environmental problem of food waste, FareShare create positive economic and social outcomes for charities, enabling them to reach more people and have a greater impact on those they serve.

As of January 2025, nearly 1 in 7 adults in the UK were facing food insecurity. Inability to access food has negative impacts on overall mental health and wellbeing. These effects have been worsened by the pandemic and the cost of living crisis. By working with FareShare, community organisations improve their food provision, capacity, and their impact on the community. People using the food services FareShare supply experience improvements to overall wellbeing (81%) and feel closer to their communities (83%).

How It Works:

During processing, high-quality butternut squash and sweet potato parts that don’t meet Barfoots’ customers’ cosmetic standards, but are still perfectly nutritious are identified for redistribution. With packaging donated from Barfoots’ packaging partners Saica Flex, these edible portions are then carefully collected and redirected to local food hubs that serve communities in need. This process ensures that valuable nutrients and flavours make their way from our production line into the kitchens of families facing food insecurity – reinforcing the project’s mission to combat both waste and hunger.

Why It Matters:

This initiative aligns with the Coronation Food Project’s strategy to create robust, community-led food distribution networks and elevate the conversation around food waste. By transforming what was once considered waste into a resource for nourishing meals, Barfoots reduce the environmental footprint while inspiring broader change across the industry. This is a clear example of how thoughtful innovation in production processes can have far-reaching social and environmental benefits.

“Barfoots’ commitment to redistributing edible produce from the butternut squash line is just one part of an integrated approach to sustainability. As we continue to refine our processes and collaborate with local partners, we’re proud to be part of a national movement that turns challenges into tangible community assets. Together, we’re reshaping food production and consumption – one vegetable at a time.” Steve Brown – Head of Customer Technical, Barfoots.

“We’re thrilled to see this wonderful initiative with Barfoots scaling up and making such an impact. The opportunity here is really exciting — saving up to 1,200kg a week of perfectly good to eat butternut squash and sweet potato offcuts from their packing site in West Sussex. Barfoots have shown incredible commitment and effort to make this happen and their dedication means more nutritious food for communities, and less food going to waste. This partnership is a fantastic example of how collaboration can deliver real benefits for people and the planet.” Chris Morling – Head of Food Alliances, FareShare.

“Barfoots have worked with their packaging partner Saica Flex to introduce an innovative solution to bag surplus butternut squash and sweet potato ‘rubble’. The ‘rubble’ is produced during the dicing process for another product and would have previously gone to an AD Plant. Barfoots innovative solution to package this product up for charitable distribution means the surplus items can move further up the food hierarchy and it has proved to make the perfect component for a stew, curry or salad.” Joshua Wheeler – Senior Programme Manager – Alliance Food Sourcing.

“I personally used the rubble quite a bit when volunteering in our kitchen on site cooking lunches for our volunteers and I love it. Especially now that we can freeze it as well. It’s been super useful and so easy to use. Perfect for those days when it’s really hectic and not much else in the warehouse and I’m running short on time. Brilliant product for quick stews and curries . Very versatile as well.” Karola – Community Engagement Coordinator, FareShare.

“As a major supplier and long-term partner of Barfoots, when we heard about this project and initiative, we were only too glad to support. We designed the artwork for the packs which was jointly agreed upon and then created a set of printing plates and printed the film, ready to send to Barfoots for them to use for packing the product into. We offered all this as a free service with no costs involved in any of these stages as we believe this is such a deserving project and we wanted to play our part in supporting this.” Andy Salisbury – General Manager, Saica Flex.