Morrisons has become the ‘first UK supermarket’ to prevent three million Too Good To Go food bags from going to waste.
Since 2019, when Morrisons became the first UK supermarket to partner with Too Good To Go, the supermarket has redistributed over three million ‘Surprise Bags’ containing surplus food to customers.
The scheme is rolled out in almost 500 Morrisons supermarkets, 930 Morrisons Daily convenience stores and 344 Morrisons cafés across the UK.
Commenting on the milestone, Rebecca Cranshaw, Corporate Responsibility Manager for Morrisons, said: “We are incredibly proud to be the first UK retailer to have reached the milestone of saving three million ‘Surprise Bags’ from going to waste through our partnership with Too Good To Go.
“This achievement reflects our continued commitment to reducing food waste whilst helping our customers access great food at great value.”
Each ‘Surprise Bag’ contains surplus food worth at least £10 at retail value, including items such as fruit, veg, dairy and baked goods, which are available at a reduced price,
In the café, the contents of each bag have a value of up to £11 and are packed with hot and cold items, including bacon, beans, hash browns and sauces.
This achievement reflects our continued commitment to reducing food waste whilst helping our customers access great food at great value.
Too Good To Go is a certified B Corp social impact organisation working with companies to prevent surplus food from going to waste.
Its app allows customers to purchase Surprise Bags from local retailers at a lower rate than their original value.
Sophie Trueman, Country Director UK & I, Too Good To Go, commented: “We are incredibly delighted to have reached the milestone of three million Surprise Bags saved in partnership with Morrisons.
“Every Surprise Bag saved means good food enjoyed instead of wasted – and that’s a win for both people and the planet.
“Tackling food waste is only possible through strong, long-term partnerships like this one, and together we’re making real progress towards a more sustainable food system.”
