Poultry Business and British Poultry Council webinar explores food waste as a catalyst for sustainability and resilience. 

In the second of their “What if we…” webinar series, partners the British Poultry Council and Poultry Business magazine hosted a session focused on the cost of food waste in the poultry meat supply chain.

Moderated by Richard Griffiths, Chief Executive of the British Poultry Council, the webinar featured insights from a distinguished panel of experts:

• Emily Don (Head of Sustainability at Avara Foods) discussed the ways in poultry meat producers are shifting from a ‘waste management’ to a ‘waste prevention’ mentality.
• Ali Gourley (PR, Public Affairs, and Campaigns Consultant at Fareshare) discussed the vital role of redistribution in ensuring access to safe, affordable, nutritious food.
• Patrick Hanna (Sustainability Consultant at The Sustainable Restaurant Association) highlighted the practical challenges and opportunities surrounding food waste in the hospitality industry.

Key points of discussion included inefficiencies across the supply chain, the resource burden of waste, and its role in driving innovation, alongside the impact on our national food security and industry-wide collaboration in reducing waste.

An interactive Q&A session allowed attendees to engage directly with the panel, fostering dialogue on actionable solutions for reducing waste at all stages of the supply chain.

Richard Griffiths, Chief Executive of the British Poultry Council, said: “The real cost of food waste isn’t just what’s thrown away – it’s the opportunity to turn waste into value, inefficiency into impact, and small actions into a meaningful contribution that stretches across the whole supply chain. The diversity of perspectives on our panel showed that tackling waste means addressing a range of challenges. From production inefficiencies to equitable access to food, this is something that demands solutions that are as varied as the problems themselves.”