At Dévorer, sustainability isn’t a box to tick — it’s a strategic pillar rooted in both experience and purpose. Our founder came from the world of global commodity trading, where sustainability and ESG (Environmental, Social, and Governance) have become central to how capital flows, deals are structured, and long-term value is assessed. That exposure instilled a deep understanding of how environmental impact and operational efficiency are now inseparable in any serious business strategy.
This insight is particularly relevant in the university space, where institutions spend significant resources just to have their food waste removed. It’s not only a financial burden — it’s an environmental opportunity waiting to be solved.
That’s where our sustainability efforts come in. We’ve built a dedicated internal team, made up of both core members and current students, who work closely with universities to raise awareness, drive campus-led initiatives, and co-create practical, localised strategies to reduce food waste. By integrating students directly into these programmes, we foster ownership, behaviour change, and long-term cultural impact.
Looking ahead, our vision is to tackle food waste at scale through smart, data-driven technologies — solutions designed not just to track and measure, but to actively prevent waste before it happens. More on that will be revealed soon.
Alec – Clifton College, IB Student
At Dévorer, I focus on reducing food waste after events. I coordinate with vendors to collect leftover items like sandwiches, fruits, and ingredients, then redirect them to local projects. Recently, we donated surplus food to Bosworth School’s composting initiative, which now uses it to grow vegetables and plant trees.
Ben – Westminster, Final-Year Student
I help Dévorer vendors reduce plastic use by switching to sustainable alternatives. For example, I supported a Thai street food vendor in replacing plastic cutlery and containers with biodegradable options, connecting them with affordable eco-suppliers. This has led to cleaner, low-waste markets.
Artemy – King’s College, Business Management
My role involves building ethical supply chains by sourcing organic, local ingredients. I recently visited a cooperative organic farm near London, confirmed its sustainability standards, and connected it with our vendors. Now, many source fresh produce and dairy directly from this farm.
Sadhbh – University of St Andrews, BSc Geography & Sustainable Development
As a Sustainability Intern at Dévorer, I bring a background in environmental action and a focus on sustainable food systems. My dissertation explores consumer-driven food waste in the UK. I’m currently researching how autonomous waste sorting could help Dévorer reduce waste at scale.