Standard bread is the second most wasted food in UK households and represents 80% of all bakery waste in the UK.

WRAP’s current best practice guidance for bread and bakery asks manufacturers and retailers to “make citizen waste prevention the focus of product, pack and process innovation”.

For this project, WRAP developed a set of bread packaging design concepts and established key design principles for retailers and manufacturers to consider using when developing their packaging, to drive food waste prevention behaviours.

Read the case study to find out more about the project and the outcomes from this work.

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  • Behaviour Change Intervention: Bread Packaging Design

    PDF, 1.35 MB