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2. Brand reputation Organisations can be concerned about consumers seeing imperfect products featuring their brand. Products can be repacked and relabelled making it clear that they are for Felix distribution and not for resale. Many organisations use their food waste reduction and surplus recovery programmes as a way to boost brand reputation by demonstrating how they care for their communities and the environment. The many examples in this report evidence exactly that.
4. Labelling Ingredients must be listed correctly to prevent allergy issues. If an item is labelled with the wrong ingredients, is written in a different language, for a different legal jurisdiction, or has not got all the allergens highlighted: When it is allocated to a charity, Felix’s online database will automatically generate a dispatch note including the spec sheet sent by the manufacturer. If it is going to be given or sold to an individual, it will be relabelled or overlabelled with the accurate information, for instance a sticker could be added by volunteers at the depot stating that the product contains milk if this has not been highlighted in the allergens list. Felix works closely with every manufacturer it partners with to make sure that they are comfortable with the end-to-end solution. They are experts in developing options based on the practical unique situation but in the rare cases where they are in new territory, they have consultants on hand to help if there are any questions about formatting or legalities and the approach will also be checked with the primary authority, The Royal Borough of Greenwich.
3. Traceability Products need to be traceable in case they are recalled.
FAQ: Could our brand be damaged if people see imperfect products? Felix will work with you to ensure that any food which is recovered is labelled and packaged appropriately.
Every item that is sent to Felix is logged in an online database. Volunteers record every time an item is moved through the network to a new warehouse or to a charity so that Felix knows where it came from, where it has been, where it went and how long it has been in the system. As a food business, Felix has a documented food safety management system which lists everything that needs to be done to keep food safe – how it is delivered to the warehouse, stored, picked and dispatched. Felix depots are audited at least twice a year, once internally and once by an industry-leading third-party who make sure all required standards are met and documented.
5. Silos Due to competing demands, some teams may be more committed to reducing waste than others. Operations, commercial and ESG teams need to all have the ambition to reduce waste together. This alignment is often the result of inspiring and enabling leadership, and the understanding that getting involved holds advantages for everybody – helping ESG teams meet their targets and commercial teams to build relationships with retailers.
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FAQ: Isn’t it a risk to talk about the food waste created in our processes? Surplus is inevitable in food production because we are dealing with unpredictable natural products – and yet still only 3% of it currently goes to waste. Doing the best that we can to prevent that waste and recover what we can is what charities such as WRAP, as well as the government and His Majesty King Charles III, consider to be the best industry approach.
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