‘Frustrated, angry, exhausted’: Food banks forced to ‘throw out food donated by supermarkets’

Food banks are throwing out donations from supermarkets and retailers, often because it is “expired” or “nutritionally inadequate”, new research has revealed.

Environmental experts at charity Feedback Global found that 91% of food aid workers have had to throw out donated food, mostly because it is “damaged” or “inedible”.

Some food bank workers reported “bizarre” items being donated. This includes six turkeys frozen together, 10kg of crème fraiche and new experimental flavours of mayonnaise.

One worker spent £375 on carpet cleaning after a donation of rotten bananas.

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Jessica Sinclair Taylor, deputy director at Feedback Global, said: “Despite the heroic efforts of food aid employees, food donated by businesses is often damaged, expired, nutritionally inadequate and ends up never being eaten.

“We need to stop kidding ourselves that food poverty can be solved by food waste and vice-versa, and start addressing the root causes of both to the benefit of both people and planet.”

The majority of food aid workers (85%) reported feeling “frustrated, angry or sad” when they receive donated food items that they cannot use or redistribute.

Charities have previously spoken to the Big Issue about the value of businesses donating food, particularly as demand for food aid has soared in the cost of living crisis.

FareShare works with the food industry to redistribute millions of meals worth of surplus food to over 8,000 charities and community groups across the UK. More than 96% of the food received is redistributed.

“Our regional warehouses have processes and relationships for when any surplus food cannot be consumed, with this food diverted to animal feed or anaerobic digestion,” a spokesperson said.

More than 90% of food banks and charities told FareShare it means they can provide a greater variety of food, including more fresh fruit and vegetables. Nearly 70% say they support more people, and one in three have started new food services.

Many charities use the donated items to “expand their impact”, funding schemes such as breakfast clubs and community meals.

“Charities consistently tell us how vital this support is — and that without it, over 70% would face serious financial strain, with more than half at risk of scaling back or closing their food services altogether,” the spokesperson said.

“Not all groups can manage chilled or bulk items, so we’re working with food businesses to turn surplus into smaller packs, cooked meals and longer-life products.

“We’re also calling for mandatory food waste reporting and greater support for farmers. Good food should never go to waste — and should always go where it can do the most good.”

However, this research suggests that more needs to be done to regulate the food that is being donated to food banks.

Nearly all (98%) of food aid workers said the government needs to do more to prevent food waste arising in the first place.

Meanwhile, 84% said large businesses should be legally required to report their food waste, and 71% said the government should introduce legally binding targets to reduce food waste.

Sabine Goodwin, director of the Independent Food Aid Network, said: “Overstretched food bank teams are all too often having to add food waste disposal to their endless list of tasks.

“Some have now stopped paying redistribution charity fees because supplies have proved to be inadequate and inedible. Meanwhile people struggling to afford essential costs are faced with having to make meals out of random food items holding little nutritional value. What’s more, supermarkets are applauded for channelling their surplus to food banks while their employees find themselves having to access food banks.”

Goodwin urged the government to “remove the need for food banks by increasing social security payments rather than planning devastating cuts to disability benefits”.

She claimed the “solution to the food waste problem lies in tackling overproduction not propping up an inequitable charitable food aid response which can do no more than temporarily alleviate hunger”.

Feedback Global is calling for a whistleblowing mechanism for workers to report bad-quality food being passed onto them, as well as mandatory reporting of food waste for large and medium businesses.

It is also urging the government to take action to end poverty with the establishment of a real living wage, universal free school meals and an end to the five-week wait for universal credit.

Sheila Dillon, food journalist and BBC Radio 4 presenter, said: “This report sheds light on the lived experience of food aid workers, revealing the frustration, anger and exhaustion of those working at the sharp end of our food system.

“Their voices make one thing clear: we need systemic change. Businesses must be held accountable for their waste, policymakers must ensure fair wages and social protections, and we must move beyond the short-term fix of redistribution to build a food system that works for everyone.”

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