Olive Dining launches latest zero-waste initiatives for the new school year

Education catering specialist Olive Dining is thrilled to announce a number of brand-new zero-waste initiatives for the current academic year.

From September, schools around London and the South East will implement a range of operational practices focused specifically around food waste reduction, composting and recycling, packaging and single-use reduction, education and engagement, and sourcing and procurement.

Menus will be planned with as much student input as possible – not only will pupils be given the choice to decline items they don’t plan to eat, but they will be encouraged to take part in surveys and tastings to ensure meals reflect student preferences, reducing plate waste as a result.

Consumption trends and attendance will be monitored in order to only cook what’s needed, and any leftover ingredients will be repurposed into soups, smoothies, or baked goods. Olive Dining will also feature regular zero-waste recipes in their monthly newsletters to clients, parents and guardians.

More recycling measures will be introduced, including on-site composting and clearly labelled separation bins for food scraps, recyclables and landfill waste. In addition, cooking oil will be collected and converted into biodiesel.

Disposable cutlery and cups will be replaced with reusable alternatives, and where this isn’t possible, eco-friendly compostable or recyclable options will be used instead. Olive Dining will also work with vendors to minimise packaging, including larger delivery containers and returnable crates.

Education and engagement will be a huge focus, with the introduction of student-led committees to monitor waste and suggest improvements. Pupils will also have the opportunity to learn more about food systems, composting and mindful eating through cooking and sustainability workshops, including visual displays to show how much waste is diverted from landfill.

Local and seasonal produce will be prioritised in schools, including ingredients sourced from local farms, reducing the carbon footprint associated with transportation and packaging. More plant-forward menus offering more vegetarian/vegan options will be made available to students, which generally produce less waste in the supply chain.

A number of operational practices will be applied, including the use of airtight reusable containers instead of cling film or foil, smart inventory management storage processes to minimise expired stock and ‘trayless days’ to encourage less wasteful eating habits and reduce the amount of water/energy needed for washing.

Stephanie Spratt, co-founder and CEO of Olive Dining, said: “The School Waste Guide 2025 estimates that the UK wastes around 9.5 million tonnes of food each year, and the education sector makes a significant contribution to this figure.

“It’s clear that not enough is being done to prevent food waste in our education system, but with a sustained effort to make positive changes we can begin to tackle this issue. Educating schools and young people on the effects of food waste is crucial, while taking a considered approach to menu design and portion control can help schools meet student needs.

“Because of this, we have created and implemented a number of new initiatives to help promote a culture of change in schools. It may take time, but the results of preventing food waste in schools will be worth it.”

This latest news follows Olive Dining’s recent collaboration with the Partnership Learning Trust, where for the next three years, the family-run business will create and deliver bespoke menus for 11 schools across London and Essex.

Since 2010, Olive Dining has established a positive reputation in partnering with schools to enhance student life through the provision of tasty, freshly prepared and wholesome meals.

For more information, visit: https://olivedining.co.uk