Resources

A programme of whole chain resource efficiency Pathfinder projects. 

This work involves reviewing a range of products from the farm to the consumer, and how information in the chain is used to plan and drive production. 

Garden waste - otherwise known as green waste - is decomposing organic matter that can be used as a fertiliser. Although composting is not technically waste prevention, it is included here because it removes material from the municipal waste stream.

It is worth estimating the impact a home composting scheme could have before embarking on a home composting campaign, especially if you are considering offering subsidised bins. 

WRAP’s Love Food Hate Waste (LFHW) campaign provides useful reference and communications material that local authorities can draw on to promote food reduction in their area.

LFHW has its own dedicated consumer facing website containing a wealth of detailed ideas to help individuals, communities and organisations reduce food waste as well as the LFHW partner website containing free materials, templates, and resources for local authorities.

The Waste Prevention Hub provides an overview of a selection of that guidance. For the full details please visit the LFHW page or the dedicated the LFHW consumer website.

Good menu planning can be a great way of preventing food waste within your organisation and to help put profits on the bottom line.

How to develop food promotions that won’t contribute to increased food waste.

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 development and design.

WRAP worked with nine small and medium size (SME) businesses in the Swansea and the Gower Area of Outstanding Natural Beauty to identify ways of saving money by improving their environmental performance. The work highlighted how, by working together, small businesses can deliver substantial savings.

This report provides an assessment of how food waste levels have changed historically in the UK, and the potential impact of a range of ‘exogenous’ factors and interventions on food waste levels in the future.

Food waste is a constant challenge for commercial kitchens, which creativity in the kitchen can really help to tackle. Watch our chef masterclasses to get practical tips and ideas on how to get the most from ingredients, waste less and save money.  

September 2014

The distribution centre at Didcot is Asda’s first purpose-built depot and was constructed using eco-friendly timber and reclaimed brick from a former brown-field site.  Built in 2009, the 42,000m² ambient goods depot serves 33 stores across the south of England. Asda has a target to reduce its carbon footprint and the company is also championing reductions in water consumption at the depot.

Findings from a farm-to-fork assessment with Co-operative Food & Farms, plus wider WRAP research.