View the frequently asked questions below
We’ve been donating unsold food for a long time. Originally our bakeries teamed up with large charities who help distribute it to smaller organisations.
This process remains in place, though we’ve also worked hard to increase the amount of unsold food donated by our shops and we currently support a nationwide network of good causes.
In 2022, we redistributed 1,800 tonnes of unsold food through our Greggs Outlet shops. A share of the profits from the outlets, totalling £450,000, was then donated back into the communities we serve.
We’re no longer taking new applications for end-of-day food donation partners, but we continue to identify regions where our shops could support a local charitable collection and remain committed to working towards 100% of surplus food going to those who need it. To find out more visit: Greggs Corporate | Stronger, healthier communities
It is very common for retailers to have regional prices. This is because the costs of running a business can vary across different parts of the country and in certain locations, for example rent costs. We always keep our prices as low as possible for our customers.
We have to charge VAT if you wish to ‘eat in’ which we then pass over to HMRC. We also charge a little extra in our café shops as we provide additional services. We’ll always let you know by showing both the eat in and takeaway prices on our shelf tickets.
While every effort is made to prevent cross contamination happening in our products, due to the way that we make, bake and deliver our food we can’t guarantee that any cross contamination hasn’t occurred. To find out more information on this, you can read our Nutritional and Allergen information here. We also have an advice notice in every shop to explain this.
At Greggs we're proud to use fresh produce and although every care has been taken to remove small pieces of fruit stone, egg shell, bone and nut shell sometimes a small amount may remain in our products.
As some recipes vary by region, our nutritional information can differ from shop to shop. This means that the nutritional information in our shop does not include all products. To get nutritional and allergen information for a specific product, please contact our Customer Care Team.
We’re always looking at ways that we can broaden our range, but at the moment we don’t have a Halal menu. Like many brands in the food industry, we use a range of suppliers, some of whom provide chicken that is compliant with the HFA. However, we can’t label this as Halal because we don’t provide separation in either our shops or our bakeries.
We take great care to ensure that the animal products used in our recipes are produced in a way that avoids the abuse or exploitation of animals. Animal welfare is a top business priority at Greggs and to this end, we measure our progress against the Business Benchmark on Farm Animal Welfare (BBFAW). We're proud to be one of the few businesses in our industry to have maintained a Tier 2 with them for the fourth year running and work hard to drive continuous improvement throughout our supply chain.
Whether we buy them as whole eggs or as a liquid, 100% of the eggs we use come from free-range hens. This means hens that spend their lives free from close confinement such as cages and have more freedom to move around.
All of our mayonnaise is pasteurised and suitable for pregnant women. We’d always recommend you check with your doctor to ensure they’re comfortable for you to eat this.
When we do, we only ever use 100% sustainable palm oil ingredients in our food and drinks and we are proud members of the Roundtable on Sustainable Palm Oil (RSPO).
Greggs gluten free products are manufactured using recipes that are free from gluten and the manufacturing sites have strict gluten controls and testing regimes in place. Our shop teams have undergone gluten training, and there are gluten controls and a testing regime in place to manage cross contamination with gluten within our shops.
Our daily-fresh sandwiches are made in our own shops, using bread baked that day and our savouries are baked fresh in the shop ovens throughout the day.
We sell savouries that are freshly baked in our shop ovens, then put on the shelf to cool. We don’t keep them in a heated environment, use heat retaining packaging, or market them as hot because of this. As bakers, we believe that baking our savouries fresh each day gives customers the best quality product. If the sausage rolls and bakes were kept hot after they had been baked, then they would be subject to VAT and the customer would have to be charged a higher price, in the same way that we charge VAT on our hot sandwiches which are kept in a heated cabinet and are subject to VAT.