The move reflects the Devon-based crisp maker’s wider commitment to cutting carbon, reducing waste and building a more circular snacks business. The business has been investing in packaging innovation, waste reduction and sustainable farming partnerships to tackle its greenhouse gas emissions from multiple angles.
The milestone comes as Burts’ parent company, Europe Snacks, accelerates progress towards becoming carbon neutral across its factories by 2027 and will be hosting the Lord Mayor of Plymouth at its Devon facility during National Recycling Week.
Chris Lloyd, head of health, safety & sustainability at Burts Snacks, said: “National Recycling Week is the perfect moment to celebrate progress on our journey to becoming a more sustainable business. Moving to 55% PCR packs is a genuine first for the UK hand-cooked crisps sector and a step we’re hugely proud of. But packaging is just one part of the picture.
“From working directly with our Cornish and Somerset farmers to cut carbon, through to ensuring no waste goes to landfill, we’re tackling sustainability from every angle. There’s more to do, but we’re making tangible progress and we’re determined to keep pushing the industry forward.”
On the farm
Since mid-2024, Europe Snacks has worked with a long-term potato grower partner to collect live carbon footprint data from its potato growers in the South West via Live Trace software. This allows measurement at both farm and per-tonne level and provides the foundation for targeted action plans.
As part of the partnership, Mercian offers producers advisory support – funded by Europe Snacks – to help them identify and reduce carbon ‘hot spots’. All Burts’ potatoes are UK-grown, Red Tractor approved and sourced from farms in Cornwall and Somerset. This guarantees traceability, soil health management and rigorous food safety standards.
Cutting waste and closing loops
Burts already operates with a zero-to-landfill policy. Food waste from its hand-cooked process is diverted to livestock feed, with unseasoned crisps used in animal feed and other food waste sent for anaerobic digestion to generate biogas. Frying oil is minimised through continuous batch cooking, with any waste oil sold on to partners for biodiesel production.
The company is also testing ways to further cut raw potato waste at source – from improving storage conditions to optimising slicing techniques. These initiatives sit alongside future plans to explore closed-loop packaging recycling, water recovery and compostable packaging trials.
Plastics and packaging
As well as introducing 55% PCR film across four of its best-selling flavours – Lightly Sea Salted, Sea Salt & Malt Vinegar, Mature Cheddar & Onion and Devon Roast Beef – Burts has cut the thickness of its standard crisp film, delivering a 20% reduction in virgin plastic use. In 2024, this saved an estimated 3,500tCO₂e. Cardboard usage has also been reduced by 13% on 150g boxes.
Water stewardship
Investments have been made in advanced water treatment across sites to ensure high quality discharge, including Dissolved Air Flotation at Park Royal and a Biological Treatment Plant at Leicester. With potato washing due to be brought in-house, Burts is focused not only on efficiency but on responsible water management and treatment.