Join the fight against food waste

490m pints of milk are wasted every year – that’s the equivalent of 189 farms worth of milk! Of course, at Arla Cravendale we’re mad about milk & don’t want a drop to go to waste, or any other food for that matter. That’s why, alongside Love Food Hate Waste, we’re bringing you the low-down on how to step-up to the fight against food waste.



Lasts longer, wastes less

Using longer lasting products, like Arla Cravendale, means you can really get the most out your food. In fact, by switching to Cravendale instead of standard fresh, we can save up to 80% of milk that’s wasted because it’s gone off. Even better, Cravendale has absolutely no additives and it’s not UHT – it’s simply filtered for purity so you can enjoy the milky goodness for longer.

Use it up!

Don’t send that milk down the drain. Make use of it with one of these easy recipes, like delicious and fluffy blueberry pancakes!

view recipe


According to sustainability charity WRAP, a whopping 490 million pints of milk are wasted every year. That’s enough for 160 million cups of tea! The good news is that you can save those precious pints.

Ensure your fridge is set to below 5°C so your milk – and other foods – will stay fresher for longer. Buying Cravendale also means your milk will last twice as long as regular, boring unfiltered milk.

Find out more about fridge things at


Reusable airtight containers help to keep food fresher for longer, from fruit and veg and leftovers to pasta and bread. You could put your cereal in containers to stop it going stale in the original box. Then you can have a bowl of lovely crisp cereal with fresh not-wasted milk.


Just because food is reaching the end of its prime doesn’t mean it’s any less worthy of your love. Overripe fruit can go into smoothies, milk can be used to make delicious sauces, and wilting vegetables can go into hearty soups and stews. No leftover left behind or forgotten!


Take life by the horns and show it who’s in charge by planning your week’s cooking in advance. Bear in mind who you’ll be cooking for and when, so you only buy exactly what you know you’ll need. This should help reduce the risk of food waste, as well as time spent trying to find recipes for using up all that halloumi.