Case Study
How One Primary School Cut Food Waste by up to 15%
Sometimes the best solutions are the simplest ones. Here’s how Bishop Gilpin Primary School turned food waste reduction into an engaging challenge that’s changing habits both at school and at home.
When Head Chef Matt attended a Chefs in Schools conference, he heard about schools weighing their food waste. The concept was simple, the cost was minimal, and he thought: why not give it a try?
That decision has led to a 10-15% reduction in food waste at Bishop Gilpin Primary School, serving 415 children and 20 staff daily. But the impact has gone far beyond the bins: it’s changed how children think about food, both at school and at home.
“It was an easy method, and it didn’t cost much, just a set of scales.”
– Matt Green, Head Chef, Bishop Gilpin School
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What Changed in the Kitchen?
With daily waste data in hand, the kitchen team made smart adjustments:
- Preparing slightly less food overall
- Better portion control on plates
- Using the after-school club (60 children) as a strategic outlet for leftovers; food is chilled and safely served later
- Freezing anything suitable for another day
These changes mean very little food goes to waste, and the school is making better use of what it prepares.
What Changed in the Dining Hall?
Lunchtime supervisors now stay near the tables throughout the meal service. Children must raise their hands before leaving or throwing food away. “It helps them think about what they’re putting in the bin,” Matt says.
The incentive is clear and positive: finish your vegetables and you can have seconds. The younger year groups have particularly embraced the competition, taking genuine pride in reducing waste.
The Ripple Effect: Broccoli at Home
Here’s where it gets really interesting. School Council Lead Mr. Page has noticed the impact spreading beyond school gates:
“Parents often email me to say their child is now eating broccoli at home because they’ve realised food waste matters. In meetings, councillors will share messages from home like, ‘My mum told me to say I’m eating all my greens now. So it’s feeding into home life too.”
– Mr Page, School Council Lead, Bishop Gilpin School
The students themselves understand what’s happening. Margot, in Year 4, describes the progress: “At the start of the year the bin was full to the top, and today it was really low, nearly a quarter full.”
Leah explains how the competition influences choices: “If you’re not too sure about the food, it encourages you to try more because there’s a reward you want to win.”
Part of a Bigger Picture:
Bishop Gilpin’s success reflects what we’ve been learning through our work with school chefs across the country. Matt’s story is one of many that informed our new Food Waste Toolkit, commissioned by Hubbub and the Eat it Up Fund, which brings together practical strategies gathered from school chefs about what works in real school kitchens and dining halls. Stories like Bishop Gilpin’s show that small changes, when implemented thoughtfully, can lead to significant impact, and the toolkit captures these proven approaches to make them accessible to any school ready to tackle food waste.
Could This Work at Your School?
Matt’s advice is simple: “For schools not doing anything around wastage, the outlay is minimal. The scales cost about £40. The biodegradable bags cost around 50p each. It’s definitely worth trying, especially if you make it a challenge for the children with a special meal as the reward.”
Key ingredients for success:
- Keep it simple: basic scales and bags are all you need
- Make it competitive: year group challenges work brilliantly with primary-aged children
- Offer meaningful rewards: let the winners choose their special meal
- Track by Key Stage: makes competition fairer between age groups
- Get lunchtime staff involved: they’re crucial to making it work
- Think strategically about leftovers: after-school clubs are perfect for this
Why This Matters
Bishop Gilpin’s story shows that meaningful environmental progress doesn’t require elaborate systems or big budgets. With £40, some biodegradable bags, and a thoughtful approach to engaging students, the school has achieved measurable waste reduction, changed student attitudes toward food, and even influenced eating habits at home.
Sometimes the most effective solutions really are the simplest ones: they just need someone willing to give them a try.
Ready to Tackle Food Waste at Your School?
Our Food Waste Toolkit provides everything you need to get started, from setting up your first weighing system to engaging students and tracking your progress. Whether you’re just beginning your food waste journey or looking to take your existing efforts further, the toolkit offers step-by-step guidance, downloadable resources, and proven approaches from schools across the country. Download the Food Waste Toolkit and start making a difference today. Because every school meal matters, and every bin that’s a little less full is a step toward a more sustainable future.
Questions about implementing food waste reduction at your school? Get in touch with our team for support and guidance tailored to your setting.