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We love our leftovers in South Derbyshire and together with our Waste less, Save more partner Sainsbury’s we want to help residents to get the most out of their food especially when eating out.

SnapBox your leftovers Waste less Save more

Research shows us that three quarters of you would like a ‘doggy bag’ option available to take home uneaten food for later but half of you are a bit too shy to ask for one. Well we want to make asking for tasty take home food much easier and banish that shyness for good. Why shouldn’t you have your cake and eat it later? Step forward the SnapBox project.

We’re looking right now for residents and restaurants in the local area to join us in saving food – don’t delay sign up today, email:

Our cardboard SnapBoxes have been designed and produced by Multi Packaging Solutions who have a depot in Swadlincote.


Email us and tell us a bit about yourself and eating out (you may win a free pop-up SnapBox to take to restaurants).

Look for the SnapBox sign in pubs, restaurants and catering outlets around Swadlincote and ask for your leftovers. They should be able to give you a box or foil or other container to put them in. Please tell them about SnapBox if they don't know already.

Take a pic of your leftovers being used up and post to our Facebook group with hashtag #SnapBox@Home.

Every pic posted from April to September 2017 gets entered into a monthly prize draw.

You save money by eating the leftovers.

Find out more about Sainsbury's Waste less, Save more project.


Tell us a bit about yourselves and food that is wasted before and after the project.

Receive posters, stickers and SnapBox containers to help your customers to take home uneaten food.

Become a SnapBox partner and receive promotion in our campaign.

Your customers receive our food safety advice on the SnapBoxes.

You will save money by throwing away less food.

To join in email:

Food safety advice

Put in a suitable container then chill or freeze, heat, eat as soon as possible.

Note the date/time and:

  • chill food which was served hot within two hours
  • chill food which was served cold within four hours
  • eat chilled leftovers within two days
  • only reheat once and ensure the food is steaming hot throughout
  • you are advised to avoid keeping or reheating leftover rice.

Need more boxes or bags?

Most cafes or restaurants will have something to wrap leftovers even if it is just foil.

Try using your own plastic boxes or keep a plastic freezer bag or some foil in your bag .

Please reuse this box if you can as it cannot be recycled.

SnapBox is a scheme to provide free empty boxes for you to use for leftover food. This project aims to increase the number of customers that take home leftover restaurant food rather than it going to waste. With findings that three-quarters of dinners would like to be to see a doggy bag like project offered in restaurants, and half of people being too embarrassed to ask for one. This serves as a great opportunity to help customers and to reduce food waste.

We will work in partnership with you to promote the saving and re-using of leftover food within the town, proving free promotion for businesses at the same time.

The project will run until August 2017 and we hope it generates plenty of interest with both businesses and customers alike.

We understand the food safety issues of taking food away from the premises, however, the Environmental Health department here at South Derbyshire District Council will be providing robust and easily accessible food safety advice and information on the boxes provided.

How your business will benefit by taking part

By using the containers, we provide (or your own), your business will be able to reduce the amount of waste that is currently left on plates by customers thereby reducing the amount of waste you will have to deal with.

Participating businesses will be seen to be 'doing the right thing' and taking the issue of food waste seriously by actively encouraging customers to take away leftovers as well as reduce avoidable food waste.

Your business will receive more attention locally and nationally due to the high profile of Waste less, Save more and ongoing social media '#SnapBox@Home' competitions. This in turn could increase the amount of customers who choose to eat at your outlet.

A similar pilot study in Scotland showed that having a takeaway box scheme increased the amount of food people bought.


Sourced from WRAP: Restaurant subsectors (attached to this page)

  • Cost of avoid food waste per meal is estimated at 97p.
  • Cost estimate per 180 litre wheelie bin is £343.80 of avoidable food waste (actual cost depends on service provider). 
  • Quick service subsector-cost of avoidable food waste per meal is £0.14. Cost per 180 litre wheelie bin is £324.43.
  • Cost of avoidable food waste per meal is estimated at 41p. Cost per 180 litre wheelie bin is £208.51.

From Zero Waste Scotland Report:

  • Food waste is a major issue, which costs the Scottish hospitality industry an estimated £64m a year.
  • Our research estimates that around 53,500 tonnes of food is wasted from Scottish restaurants each year, and that two-thirds of this could have been avoided.
  • Thirty four per cent of this good food is estimated to be ‘plate waste’ – food left over at the end of the meal.
  • The Good to Go pilot showed that if restaurants across Scotland routinely offered doggy bags to customers, it could save the equivalent of 800,000 full meals going in the bin every year. Providing take-home boxes, or ‘doggy bags’ is a simple way to reduce this waste, whilst also offering customers an enhanced service by enabling them to take uneaten food home to enjoy later.
  • Our research has shown that while customers overwhelmingly want to be offered ‘doggy bags’, two fifths (42%) are currently too embarrassed to ask for one.
  • Less food waste In the Good to Go pilot plate waste was reduced by 42% per participating with half of this due to customers taking food leftovers home.
  • Enhanced Service to Customers Further reductions came through adjusting portion sizes, changing menu options and checking if customers wanted side dishes such as chips or vegetables.
  • Customers were universal in saying that they welcomed the option to take home food.
  • Up-selling Customers who felt they couldn’t manage a three course meal in one sitting were more confident in ordering one knowing that they had the option to take home as part of the Good to Go resulting in some restaurants reporting an increase in sales.
  • Feedback from restaurant staff showed that being part of a national initiative increased their confidence in offering customers a doggy bag and it was seen as a positive way to enhance the sustainability credentials of the business.

Related documents

The following document is in Portable Document Format (PDF). You can download software to view PDF documents for free from the Adobe website (opens in a new window)