Resources

This tool highlights the potential scale of opportunities for resource efficiency in fresh produce supply chains.

The Millennium Stadium is aiming to continually improve the sustainability of its operations, and this includes identifying ways to reduce and recycle waste.

The Co-operative Food has undertaken a series of initiatives to give their stores and customers increased product life in order to combat waste.

WRAP, INCPEN, The Packaging Federation, the Food and Drink Federation, Kent Waste Partnership and the British Retail Consortium carried out independent research into consumers’ attitudes, behaviours and motivations around food waste and food packaging, to better understand how to help reduce the amount of food thrown away.

This report is a quantification of the true cost of food waste in the UK’s Hospitality and Food Service industry.

More recent headline figures for food waste in the sector have been published in the Courtauld Commitment 2025 Milestone Progress Report.

In 2012, WRAP undertook a consumer survey and qualitative discussion groups to identify barriers to, and opportunities for, food and drink waste prevention in restaurants, pubs, quick service restaurants, hotels, staff restaurants and leisure venues.

This report describes research that models the impact of purchases and consumption on waste levels. The model simulates a household over time and estimates the impact on waste levels of various decisions made relating to shopping, storing and consumption of milk.

In September 2011, Unilever Food Solutions, in partnership with the Sustainable Restaurant Association, launched the ‘United Against Waste Toolkit’ to help the food service industry reduce its food waste.

Beverage production creates organic arisings, the bulk of which is classed as a by-product. The majority of this material is used as animal feed but different recovery options are available.

A report that evaluates ways of reducing levels of fresh potato waste along the retail supply chain and in the household. It includes a consumer survey, storage trial, packaging trials and in-store training.