Resources
Working with the Welsh Government, WRAP Cymru is working to maximise the redistribution of surplus food during production and in the supply chain.
One of the key areas where surplus food can be redistributed to local organisations is from the back of retail stores. WRAP Cymru has partnered with a Sainsbury’s in Cardiff to undertake a back-of-store pilot project working with two local charities that can make use of the food surplus.
- Reducing and preventing food waste
- Hospitality and food service
- Waste management and reprocessors
- Non-governmental organisations
Getting employees engaged in a company’s quest to improve resource efficiency has proved to be a surefire winner. With many companies having run successful campaigns relating to energy and water, WRAP has produced the ‘Your Workplace Without Waste’ programme to help you tackle food and packaging waste in your business.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Meat, poultry and fish
- Fresh produce sector
- Dairy sector
- Bakery sector
- Ambient foods sector
- Manufacturers
- Retailers and brands
- Packaging producers
Supported by WRAP, Brakes embarked on a project to analyse the annual waste arisings from its ambient, chilled and frozen depots in order to identify waste prevention opportunities.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Hospitality and food service
- Packaging producers
In this case study we report on the successful collaborative approach taken by Greencore and Sainsbury’s in driving waste out of their sandwich supply chain.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Manufacturers
- Retailers and brands
Reducing syrup waste in soft drinks manufacture saves £117,000 a year.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Manufacturers
The British Beer and Pub Association (BBPA) and British Soft Drinks Association (BSDA) worked in collaboration with Britvic Soft Drinks and Carlsberg (UK) on a joint project to reduce the amount of ingredient and product waste being sent to sewer and to land injection in the brewing and soft drinks industries: ‘Project Shandy’.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Manufacturers
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.
- Food and drink
- Reducing and preventing food waste
- Local Authorities
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.
- Food and drink
- Reducing and preventing food waste
- Surplus food redistribution
- Household food waste
- Collections & recycling
- Re-use and recycling
- Local Authorities
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.
- Food and drink
- Reducing and preventing food waste
- Collections & recycling
- Communicating with residents
- Organics
- Local Authorities
How to develop food promotions that won’t contribute to increased food waste.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Meat, poultry and fish
- Fresh produce sector
- Dairy sector
- Bakery sector
- Ambient foods sector
- Manufacturers
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.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Courtauld Commitment
- Hospitality and food service
- Packaging producers
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 and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Waste management and reprocessors
- Local Authorities