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AKS Lytham has combined technology, staff dedication and student engagement to reduce food waste and save money.
What they did
In collaboration with Lexington Catering Limited, AKS Lytham launched a trial to track food waste via an app called TRACKD.
Its purpose is simple - measure waste accurately and use that insight to influence behaviour.
A whole school approach
After each meal students, staff and kitchen staff separate any leftover food and trimmings into dedicated bins. Waste is then photographed, weighed, and logged into the app.
Running alongside this initiative is a simple but powerful campaign: ‘Take what you need’. This encourages students and staff to think more carefully about portion sizes.
With pasta, salads, sandwiches and fruit at the school being self-serve, it’s easy for portions to creep up. The campaign reminds everyone to consume more consciously and take only what they will eat. This helps reduce waste without limiting choice.
The impact
The trial launched in January 2026. By comparing February and March data, early results indicate:
- 33% reduction in waste per meal
- 22.8% reduction in total food waste weight
- 16.9% cost saving of £261
early results indicate 33% reduction in waste per meal
Screenshot of graphs from the TRACKD app
The TRACKD app provides simple graphs that allow the catering team to move beyond guesswork.
The data revealed consistent waste spikes on Mondays and Thursdays, which the catering team could investigate - suspecting a combination of fluctuating attendance and over production.
None of this would be possible without the dedicated catering team. Led by Steve Shephard, staff have embraced the initiative integrating new processes into an already busy service to make immediate cost savings and environmental change.
Graph showing wastage cost per day
How to replicate AKS Lytham’s success
The TRACKD app is not available publicly, but you can try this at your own setting using bins, scales and a spreadsheet.
1. Set up a tracking station
Set up three, labelled bins for:
- Kitchen waste - offcuts, peelings
- Serving waste - unserved food left in trays
- Plate waste - leftovers uneaten by staff and students
Tip: Place bins in your eating areas with clear signage, so staff and students know exactly where their waste goes.
2. Capture data daily
Weigh and record food waste from each bin daily. This will help you spot trends linked to menu cycles or school events
Tip: Calculate the waste per meal by dividing the total kg of waste by number of meals served. Work with your catering team to check how many meals were served.
3. Analyse trends
Look for the ‘why’ behind the numbers by asking:
- Which days create the most waste?
- Which menu items are often left?
- Do numbers drop on certain days, or after school events?
- Do self-serve options lead to over-portioning?
4. Use data to improve your planning
- If serving waste is high, find ways to reduce how much food is served. For example, cooking less on low-attendance days, preparing smaller first batches, cutting unpopular side dishes
- If kitchen waste is high, work with the catering team to improve preparation and production before service
- If plate waste is high, run a student campaign to encourage behavioural change
5. Review your changes
Work with your catering staff to make adjustments and review these weekly.
Tip: You could hold a 15 minute weekly check-in with your catering team, eco-council or sustainability lead.
Next steps
If you’re a sustainability lead
Speak to your catering staff to discuss if this might be possible and start small by finding a simple way to weigh and separate waste.
Your role is to help turn this into a whole-school behaviour change campaign. Involve your eco committees or pupil groups.
Share weekly progress in assemblies, tutor time or newsletters. Help spot links between waste spikes and attendance patterns and holding students to account when they separate their waste.
If you’re a governor or parent
Speak to your head teacher about whether implementing something like this might be possible in the kitchen service, bearing in mind the current catering contract.
Your role is to help create support and accountability.
Want to replicate AKS Lytham's success?
Take a look at these recommended actions:
Identify some food waste quick wins
Once you have identified some food waste hotspots through collaboration with your catering staff and suppliers, you should choose to progress any easy, low-cost actions that can deliver immediate or near-term benefits.
Identify some food and catering quick wins
Use the findings from your food and catering audit to identify simple, immediate changes which will make your setting's food practices more sustainable.
Complete a food and catering audit
Review the types and sources of food provided at your setting, and how it is procured, prepared, served, and disposed of.