Food Waste Week

14.3.2025

As this week is Food Waste Week, we’re delighted to have the opportunity to shout about all the ways in which we try to minimise food waste at Whirlow.

At Whirlow, we take food waste seriously.  We do what we can to make the most of what we have, and minimise what goes in the bin!  

We're one of the few places left that does 'whole carcass' butchery - we use the entire animal. That means that alongside the prime joints, we also sell lesser-known cuts of meat that are real treats too – oxtail, neck of lamb, pork ribs etc. And with our own experienced butchery team, customers can get exactly the amount they are after rather than having to buy a pre-packaged amount (why is it always a bit too much or a bit too little?!) off a supermarket shelf.

We vac-pack many products so that their fridge life is extended to give customers longer to decide what to make, and we're thrilled to have found a source of recyclable vac-pack bags - so much better than single use plastic.  And if we have so much that we really can't sell it through the shop then we let our chefs in the Barn cafe work their magic - our special board has recently featured faggots and goulash.

Even the bones aren't wasted - there's growing number of people who make their own bone broth.

And at the end of the line, we try to use whatever's meat is left for pet food, whilst fruit and vegetables will often go to some of the farm animals; Barry the turkey loves a bit of variety in his diet!