Resources

New report by WRAP uncovers the scale of the milk waste across the supply chain and highlights the ways we can significantly reduce thousands of tonnes of milk waste worth more than £150Million.

WRAP and UK food businesses have agreed a set of common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

Updated figures for surplus food redistribution via charities and commercial outlets from retail, manufacturing and the hospitality & food service sector for the three year period 2015-2018.

A guide to setting and maintaining quality specifications.

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

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

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

This guidance helps reduce consumer food waste, with a focus on fresh pork, beef and lamb. It covers advice and insights on changes to products, packs, labels and retail.

A preliminary study on strawberries and lettuces

Sustainable Development Goals

Momentum growing, but more still needed

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.