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Sustainability: Our approach 

At Fullgreen we believe there’s no such thing as an ugly vegetable. Whether it’s the king pin of the sweet potato patch or the wonky cauliflower with loose curds, if it’s got the nutrition going on, it’s got the right to be on our plates.

It’s estimated that around 10 million tonnes of food is turfed into UK bins and a staggering 50 million goes to waste in the US every single year. That’s roughly 1/3 of all food produced for human consumption.

Fruit and vegetables are the most likely to be thrown out due to their short shelf life, followed by dairy and meat. Inevitably this waste has an environmental toll, with the volume of discarded food equivalent to the yearly use of 30m acres of land, 780m pounds of pesticides and 4.2tn gallons of irrigated water. Rotting food also clogs up landfills and releases methane, a greenhouse gas 26x more powerful than carbon dioxide in affecting climate change.

To help combat this, we developed a special process to naturally extend the shelf life of vegetables without having to add any preservatives. This means you can store pouches of Fullgreen vegetables in your cupboard until you are ready to use them, giving you all the nutrition without the short shelf life. We also use ‘grade 2’ veg which is usually too small to make it to supermarket shelves, utilizing those parts of vegetables that are often thrown away by producers.

Reducing food waste on a global level is a mammoth task but one that can be chipped away at if we set positive practices in place. By coming together as growers, producers and consumers we can continue to put dynamic solutions into practice – reducing food waste, lowering methane gases and making agricultural farming more efficient in the process.

Come join us!

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