Resources

Momentum is building to address the 1.3 billion tons of food that is lost or wasted each year. But action is not yet at a pace needed to achieve SDG Target 12.3 by 2030.

A platform to share and collate data on food loss, waste and surplus in primary production, on a sector-by-sector basis, including context about the quality of the data, variability, crop type and country.

Find out how confectionery and soft drinks businesses have signed up to the Food Waste Reduction Roadmap, and are taking targeted action to reduce waste in their own operations.

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

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.

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.

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.

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.