We’re a sustainably-driven food business working to create a circular food system, supplying sustainably grown produce and responsibly managing waste streams
Our closed loop food system
Be Part of a closed loop fresh food system - from fresh produce to recycled waste.
We collect food waste from commercial kitchens and take it to be processed into biofuel & digestate.
This digestate is then diverted back to land as fertiliser helping to grow next season’s crops.
We then harvest & deliver high quality seasonal British produce back into our restaurant partner’s kitchens.
PGD Partner Farms
Through our sourcing & sustainability teams we have a carefully selected communities of partner farms which we work with to ensure we have the best supply of local & sustainable produce throughout the year.
Our farms use agroecological practices (below) to ensure the quality of the product, soil & local environment is enhanced and improved.
Fresh Seasonal Produce
We have an amazing farming, logistics & packaging team who store & transport all of this amazing produce to ensure its quality & longevity remains.
We also have a zero plastic policy for all of our fresh produce.
Our sales & account management team work with some of the UK’s leading chefs & restaurants to help source & update kitchen staff on what’s available each day/week.
Trade Waste Collection
Our waste management team work Chefs & operations teams to tailor our waste collection services to best suit your team & building’s needs.
We provide you with our pale green dot sacks, bins or caddies as well as signage to help separate your waste on site.
We have various different commercial waste vehicles & drivers in our fleet that can service a wide range of waste management needs.
We arrange a site visit to help you separate your food waste from your general waste.
Anaerobic Digestion Plant
We transport your waste to an anaerobic digestion facility to ensure it is processed sustainably into energy & digestate.
More than half a billion tonnes of food produced for human consumption globally is wasted between the farm and kitchen
70% of customers
70% of UK customers want restaurants to be able to provide traceability of every ingredient they use