We are determined to prevent food waste from going to landfill. Our policy is to receive only the very best produce, in quantities which we are confident we will use. With deliveries coming every day, we respond daily to demand, rather than buying in bulk. This avoids any unnecessary waste.

Our bespoke supply chain has the sustainability of our produce at its core. From how it is sourced to how it is transported and managed in our warehouse, all our produce is handled with precision and expert care. We go to great lengths to ensure we handle ripe fruit minimally and control quality in our produce at every stage of its journey.

For any produce that is left over we work with two partners to help eliminate any further waste.


The Felix Project collects remaining produce and delivers this surplus food to 198 charities across London so that they can provide healthy meals and help the most vulnerable in our society. Since 2016, we have donated in excess of 105,000kg of fresh produce to them and we continue to do so twice a week.


It has been estimated that by 2020, the UK’s landfill sites will be full. ReFood operate a closed loop solution which converts food waste otherwise destined for landfill, into renewable energy. They collect any food waste that is not suitable for consumption from us three times a week and take it to their state of the art plant in Dagenham. Through anaerobic digestion technology it is then turned into renewable energy and bio fertiliser.

We are also proud to be supporting ReFood’s Vision 2020 – a campaign to stop sending any food waste to landfill by 2020, outlining the steps that the industry needs to take for the UK to be in a position to recycle all the food waste generated each year.

To process our non-food waste we work with Bywaters, a company who share our policy of sending nothing to landfill. Our operations team undergoes waste management training with Bywaters to optimise waste segregation. Between June 2017 and June 2018 we have seen an increase of 32% in our recycling. In that time we also invested in the lease of a cardboard compactor to reduce the number of collections needed and thereby our carbon footprint. Our mixed recycling is compacted and sent on for reprocessing, while any general waste is processed into renewable energy at an Energy from Waste plant.

"The environmental impact for every tonne of avoidable food waste produces an equivalent of 4.2 tonnes of CO2; nationally this is comparable to the emissions of one in five cars on the roads.”

Waste within Global Food System, Global Food Security Report 2013

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By halving food waste globally, we collectively have the power to reduce our ecological footprint by 16%.

At Natoora, we’re extremely conscious of the effort that goes into producing food:

  • It takes 150 days from seed to harvest, to grow a Witloof Chicory
  • Antonello has spent nine years saving his own seeds to perfect his Rosella di Lusia
  • Dino waited three years to see if his decision to grow Pomegranates in Sicily would pay off and the trees bear fruit

To throw food away is not just wasteful, it shows a huge lack of respect for the months and years of work that our growers put into growing their produce.

Since 2004, we have put measures in place to ensure that any incidental food waste never reaches landfill. In the US, France and the UK, we work with foundations to ensure that viable food never goes to waste.


At our Brooklyn hub, any surplus gets split evenly between two charities: City Harvest - New York City’s largest food rescue organization, helping to feed nearly 1.2 million New Yorkers who are struggling to put food on their tables - and Greenpoint Reformed Church - one of Brooklyn’s most active food pantries and soup kitchens. In 2019, we donated more than 10 tonnes of fresh produce across these two charities.


Almost 4 million children in the UK live in households that struggle to afford fresh food. We work with The Felix Project to help feed local communities: they collect surplus food donations and deliver them to over 350 frontline charities and schools across London. In any given week, we load 5 to 10 pallets of fresh produce onto Felix Project vans - that’s the equivalent of 1 tonne of fresh fruit & vegetables that feed some of London’s most vulnerable communities.


Every Friday, we send an average of 200kg of fresh fruit & vegetables to Refettorio, a community restaurant for people in situations of social vulnerability. Refettorio Paris serves 100 meals a day.

image felix project
image felix project