Resources

The aim of this project was to increase our understanding of the consumer decision-making processes that result in food being wasted. This initial research, carried out by Ipsos MORI, was qualitative in nature and exploredthe whole life cycle from planning food shopping, through in-store shopping behaviour, food preparation/cooking practices and storage decisions to decisions about how and when to dispose of items. It also addressed issues around kitchen waste collection schemes and the length of time householders would be prepared to store waste.

Research from WRAP in 2009 found UK hotels, pubs, restaurants and quick service restaurants disposed of 600,000 tonnes of food waste.

• Some of this is made up of things like peelings, cores and bones, but the majority is (or once was) perfectly good food. 
• Little by little all this waste adds up.
• WRAP research indicates that by not throwing away good food (and diverting food waste  such as peelings, bones etc. to anaerobic digestion) pubs restaurants and hotels in the UK could save more than￡720 million a year.

Quantification and exploration of food and drink waste disposed of to thesewer by households in the UK.

A report containing quantification of the amount and types of household food and drink waste in the UK. Information is collated from studies covering all major disposal routes, and can assist WRAP, national and local governments and the food industry to develop policies, advice and tools to help us all reduce the amount of good food and drink that we purchase but don’t eat.

A report containing quantification and analysis of the water and carbon footprint of different types of household food and drink waste in the UK. In addition to raising awareness, the information can be used in developing national and regional policies targeting a reduction in the impacts of our carbon and water footprint related to our food system. It can also be used by the food industry to understand and minimise water-related business risk associated with food supplies to the UK.

This literature review has been undertaken to assess the evidence base to support the anecdotal evidence that food waste collections promote food waste prevention behaviour.

An analysis of compositional data and WasteDataFlow information to produce estimates of food in local authority collected waste streams from UK homes in 2010. A comparison is made with 2006/07 estimates for England.

This report provides estimates of the amount of food and drink waste generated by UK households in 2012. It includes details of the types of food and drink wasted, why it is thrown away, and where the material goes. It updates WRAP’s 2007 estimates of household food and drink waste.

This report highlights the need for action on food waste and provides concrete examples of how this can be achieved. Investments of time and money will be required, but the potential economic and environmental benefits are huge, and the consequences of not taking sufficient action are serious – for billions of individuals, countries, and the food system as a whole.

This report describes analysis of waste compositional data and WasteDataFlow information to produce estimates of food in local-authority collected waste streams from UK homes in 2014 and 2015.

This report describes analysis of compositional data and WasteDataFlow information to produce estimates of food in local authority collected waste streams from UK homes in 2018.

This document has been produced by WRAP to demonstrate how the Food Waste Prevention – a guide to help you & your business challenge existing product life & ‘open’ life (the guide) can be used. This worked example is theoretical and has been based on a raw meat product.