Resources

WRAP supported a pilot study with the Re3 partnership, Bracknell Forest Council and Reading Borough Council to act on contamination. This webinar shares the project’s achievements, challenges and results.

Shaping a sustainable recovery.

The Courtauld Commitment Annual Report sets out the progress that has been made by the food and drink sector this year towards achieving the voluntary agreement’s targets and the UN’s Sustainable Development Goals. In yet another turbulent year for food and drink, the sector has continued  to deliver meaningful action on climate change, driving collaboration across the entire food system to measure and reduce food waste, greenhouse gas emissions and water stress.

The Recycling Tracker is the largest and longest running survey on recycling attitudes, values and behaviours. The Spring 2021 survey had a detailed focus on contamination, with previous waves of the tracker pointing to an increasing trend.

This webinar reviews the existing evidence and new qualitative research on why people contaminate and what are the implications for intervention development and local authority communications.

Redistributing surplus food from farms can help those who do not have enough to feed themselves, reduce food waste and ensure that the hard effort of farmers and growers does not go to waste.

Getting together with the whole supply chain is very rare. It provided a unique opportunity for all links in the chain to understand how decisions made at each stage of the development and launch of a product can affect waste.

Paula Higby, Fullers Foods

The way we style our homes is becoming increasingly important to us. The market for home décor is accelerating at a fast pace and citizens are keen to keep up with the latest trends. In this webinar, we will be exploring sustainability for home textiles, looking at the key issues and challenges the sector faces.

This session covers:

• The current scene – how the sector has grown in the last five years

• How can alternative business models apply to this sector in the same way we are seeing in the clothing industry?

• How can the sector become circular?

This best practice guide identifies how a more consistent approach can be taken to the redistribution of surplus retailer own-label food from supply chain businesses. This will result in more food being made available for redistribution, in a timely manner.

Redistributing surplus food is one of the best ways that businesses can help to reduce the amount of food that ends up as waste. WRAP has previously reported on progress on increasing surplus food redistribution between 2015 and 2018, and this report provides additional data for 2019 and 2020.

Defining the actions the hospitality and food service sector will take to help to deliver the UK Food Waste Reduction Roadmap. New update coming Spring 2024. 

This webinar will cover the aims and objectives of The Carbon Waste and Resources Metric (Carbon WARM), developed to assist central government and local authorities in quantifying the greenhouse gas footprint of the their waste management activities.

A voluntary agreement is a proven method for tackling food waste, focusing on prevention rather than diversion.