In 2024, Murphy’s Ice Cream reduced its total waste intensity alongside its egg white intensity, surpassing the waste milestone by 13% and 93%, respectively.
Murphy’s Ice Cream has made remarkable strides in waste reduction in 2024, exceeding its target milestone and setting new standards for sustainability. The company has successfully decreased total waste intensity from 0.18kg/kg in 2023 to 0.10kg/kg in 2024. This achievement underscores Murphy’s Ice Cream’s commitment to optimising resource use and minimising impact through operations.
The company implemented a bin tracker system, which allows it to identify hotspots of waste generation and take targeted corrective action. By analysing waste patterns, Murphy’s Ice Cream has refined its processes to ensure greater efficiency and reduce unnecessary waste. This proactive approach has not only helped the company surpass its milestone target by 13% but has also supported informed decision-making for ongoing sustainability improvements.
Beyond general waste reduction, Murphy’s Ice Cream has made significant progress addressing food waste, particularly egg whites – the single largest source of food waste fit for human consumption within its operations. Through extensive recipe reformulation and dedicated efforts to repurpose egg whites via new product development trials, the company has successfully reduced egg white waste intensity from 0.050 l/kg in 2023 to 0.03 l/kg in 2024, far exceeding its milestone by 93%.
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