St Austell Brewery has reported a significant reduction in food waste across its managed pub estate, as part of its ongoing sustainability efforts.
The South West brewer and pub operator has been working to better monitor and manage food waste, introducing improved tracking systems and operational changes in its kitchens.
By analysing waste more closely, teams have been able to identify where surplus is being generated and take action to reduce it, helping to improve efficiency while lowering environmental impact.
The business said a combination of staff engagement and smarter processes has played a key role in driving progress, with kitchen teams adapting portioning, preparation and stock control.
Alongside reducing waste volumes, St Austell has also ensured that unavoidable food waste is diverted from landfill, supporting wider sustainability goals.
The initiative forms part of the company’s broader environmental strategy, which focuses on cutting emissions, improving resource use and operating more responsibly across its pub estate.
St Austell said it will continue to build on this work, with further measures planned to reduce waste and improve sustainability performance in the months ahead.
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