Resources

Working with WRAP, John Lewis identified an opportunity to improve fit consistency, and reduce sampling and product development lead times, for four core men‟s shirts. Bringing quality to life and encouraging sustainable living are core principles for John Lewis. The project aimed to facilitate 'right first time' sampling by creating a set of core blocks for four John Lewis bestselling men's shirts.

The Sustainable Clothing Guide is a practical guide to help brands and retailers to enhance the durability and quality of the clothing they produce.

F&F has made a conscious decision to be more sustainable, integrating durability into its working practices, from product design to its end of life. WRAP has been working with F&F to help make clothes look as good as new, for longer.

Research from WRAP and other bodies has identified that the food and drink sector faces increasing challenges to food system resilience such as changing climate and weather patterns, competition for land, environmental regulations, pests and diseases, inadequate infrastructure and changing global consumption patterns.

Sustainable New Product Development (S-NPD) is the delivery of product innovation where additional criteria of sustainability are added at each of the stage gate processes to increase supply chain resilience and value for the customer.

A new generation of sustainable products by design

80% of the environmental impacts of today’s products and services are determined at the early stages of product design and development.

This report presents the results of the 2015 Food and Drink Federation (FDF) members’ survey of food and packaging waste arisings. The main objective of the survey was to determine whether the FDF membership had achieved its Five-Fold Environmental Ambition target of sending zero  food and packaging waste to landfill by (or before) the end of 2015.

Prepared on behalf of Champions 12.3, The Business Case for Reducing Food Loss and Waste analyses the financial impacts of historical food loss and waste reduction efforts.

Prepared on behalf of Champions 12.3, The Business Case for Reducing Food Loss and Waste analyses the financial impacts of historical food loss and waste reduction efforts.

Progress made by retailers & brands in helping people buy the right amounts of food, and to make better use of the food they buy.

This research and development project has identified a number of solutions that would reduce contamination in the recycling process and enable the production of milk bottles that are visually acceptable with at least 30% rHDPE content.

This online tool provides guidance to dairies who supply fresh milk in HDPE milk bottles to the UK retailers, in order to help them to maximise the recyclability of the milk bottles they put onto the UK market.