Resources

This sheet is intended for use by all large UK food businesses and are consistent with the FLW Standard and The Food Waste Atlas.

This webinar was designed to help local authorities effectively plan and develop communications that support service changes, whether it’s the introduction of a new waste service or changes to existing recycling schemes.

This report has been produced to support Defra in its understanding of the current levels of on-the-go (OTG) single use drinks containers that are placed on the market (POM), consumed, recycled or disposed of in the UK. Specifically, metal drinks cans, plastic and glass drinks bottles, drinks cartons and drinks pouches were researched. Defra requires estimates that are as accurate as possible for its packaging policy
work, therefore every effort has been made to provide error margins and robust assessments wherever possible.

Prepared on behalf of Champions 12.3, a new report finds a compelling business case for action on food waste prevention in restaurants.

Prepared on behalf of Champions 12.3, a new report finds a compelling business case for action on food waste prevention in restaurants.

This qualitative research explored the connections between health, sustainability, and food waste.

WRAP and Valpak partnered to combine their unique data sets on food purchase and food waste to look at consumption patterns in the UK.

Supporting the findings in the Healthy Sustainable Eating and Food Waste research, workshops were run with two community groups to explore food consumption and food waste generation in lower income groups.

Meeting nutritional and environmental goals without sacrificing convenience.

Identification of and recommendations to overcome barriers to the development of post-consumer, closed loop clothing recycling in the UK.

Unlocking the full economic and environmental benefits of waste reduction and resource efficiency in the food and drink supply chain requires a rapid transition to a more sustainable food system. More efficient production and wasting less will help, but we should also consider the sustainability of the food we eat, sell and serve.

Pulses, grains and vegetables require fewer resources and generate less greenhouse gas emissions than other food types, and are therefore cornerstones of sustainable eating.

This review highlights the core achievements and impact of the Courtauld Commitment 2025 2017-18. It demonstrates that work is taking place across the food and drink chain, from ‘farm to fork’, in support of the agreement’s targets.