Good for the environment

Good for the environment

We try our best to tread lightly when it comes to our environmental impact.

From high standards of certification across our facilities to programs that are driving reductions across energy, water, waste and packaging, we’re managing our environmental impact and working hard to innovate further reductions.


  • We reduced CO2 by 34% between 2007 and 2016
  • ISO 50001 accreditation across all sites to improve energy management
  • LED lighting installed at all our factories


  • We reduced our water use by 71% between 2007 and 2016
  • We recycle more than half a million cubic metres of water a year at our Teesside water treatment plant
  • We have implemented rainwater harvesting at all our sites


  • We have reduced total packaging film by 11% since 2007
  • We have invested in flow-wrap technology, allowing us to make a more compact pack. This reduced materials and helped us to put more packs in cases and more cases on lorries.


  • All KP Snacks’ manufacturing sites and offices have been zero waste to landfill since 2012
  • Food waste is tracked and monitored at each of our production sites. Everything is either recycled into animal feed or re-processed for other uses, including waste salt to create salt lick for cattle or road grit
  • All our waste oil is sent for conversion to biodiesel and used in the fleet that delivers our products
  • You can see a summary of our Environmental Policy here.

Environmental responsibility

                                                                          zero waste logo
Waste Reduction

Waste Reduction

Our aim is to be a lean and environmentally responsible business. For the last five years we have been particularly focused on waste reduction at our manufacturing sites.  As a result of our efforts, we are proud to say that all KP manufacturing sites and our Head Office are zero waste to landfill.

Achieving this has been a complex task - we have worked to remove excess packaging, recycle more and improve the general awareness of waste amongst our colleagues. At Teesside, for instance (home of McCoy’s) staff accompanied waste skips to local landfill sites to better understand exactly what we were sending – then communicated this to colleagues to help develop a ‘zero waste approach.’ Between 2009 and 2012, Teesside succeeded in reducing its non-food waste by 69%.

As well as tackling non-food waste, some innovative ideas across the business have also helped eliminate food waste to landfill, such as salt from Tanfield being used for road grit or salt lick for cattle and sending waste starch from Teesside's potatoes to be re-used for wallpaper paste.

Our work in this area continues and we have many ongoing projects focused on different aspects of environmental improvement – including further waste reduction, more recycling and cutting our water and energy use.

We were particularly proud to be recognised for our efforts in 2014 with two award wins for waste management: the Zero Waste Award and a Platinum Award for Excellence in Recycling and Waste Management.  


Packaging Reduction

Packaging Reduction

As part of our ongoing environmental improvement drive, we are constantly seeking to minimise our use of both consumer and distribution packaging. One of our recent projects introduced flow-wrap technology for multipacks of our bagged snacks such as Hula Hoops and McCoy’s.

Because flow-wrapping enables us to make a more compact pack, the size of each multipack is reduced, saving packaging materials and helping us to put more packs into cases and more cases on each lorry.

So far we have achieved significant results, including annual savings of

  • 190 tonnes of wrapping film

  • 460 tonnes of corrugated cardboard (for outer cases

  • Around 64,000 wooden pallet

  • 1,200 fewer journeys by lorry

Overall, we have reduced our use of packaging film by 11% since 2007.


Salt Recycling

Salt Recycling

All our manufacturing sites are now zero waste to landfill.  This has involved a complex jigsaw of different initiatives, including one to find outlets for previously non-recyclable salt waste from the production process.

At our baked snacks factory in Tanfield, County Durham, we complete some snacks by sprinkling salt from high above the production line. The height is necessary to make sure that only the right amount of salt is left on the snacks.  

However this also means that quite a high percentage of the salt falls through the line process.  This used to be waste material, but the team at Tanfield have found ways to recycle the excess salt by selling it for re-use.  The applications for this have included turning the waste salt into road grit and salt lick for cattle.

Water Management

Water Management

We have been steadily reducing the volume of water used by our sites in production.

We have installed rainwater harvesting at all our sites and overall reduced KP's total use of water by 71% between 2007 and 2016.

Teesside is our heaviest user of water since it is where raw potatoes are processed for crisp manufacture. Here we installed a water treatment plant which now recycles more than half a million cubic metres of water a year.  We have also begun a 'trickle irrigation' project at one of our supplying potato farms, with the aim of reducing water use by about 40% during growing as well as increasing yield. 

So far,  these measures have helped reduce overall water use at Teesside by 72%.  Our goal is to achieve a reduction of 75% by 2020.