Resources

As part of WRAP’s work upscaling farm food waste measurement in the UK, we delivered nine projects with supply chain businesses and developed corresponding case studies for each to address on-farm food surplus and waste. 

Around 70% of the food wasted in the UK is produced by citizens in their own homes, with over 4.5 million tonnes of food that could have been eaten being thrown away by UK households every year. Inherently this is a result of consumers purchasing too much food.

Ramadan is the holiest month in the Islamic calendar. During the month-long celebration, research has suggested leftover food waste is expected to go up from an average of 2.7 kilograms per person, per day, to 4.5 kilograms.

Around 70% of the food wasted in the UK is produced by citizens in their own homes, with over 4.5 million tonnes of food that could have been eaten being thrown away by UK households every year.

Ramadan is the holiest month in the Islamic calendar. During the month-long celebration, it has been observed that the amount of food that is thrown away increases, with WRAP’s insights suggesting more food goes to waste over this period than at other times of the year.

Globally, food waste on farms is estimated to be around 1.2 billion tonnes, resulting in greenhouse gas emissions equivalent to 2.2 gigatonnes of carbon dioxide (WWF, 2021). Tackling the issue of food surplus and waste on farms can bring significant business benefits. Research suggests that reducing food surplus and waste to the minimum reported rates can increase profits by up to 20% for farm enterprises (WRAP, 2021). 

The effects of climate change are becoming ever more visible and damaging, and the security of our food supply is being tested to its limits. 

Taking action through Courtauld 2030 is more important than ever.

On this page you'll find introductory information about the UK Food Waste Reduction Roadmap.

A ground-breaking, industry wide roadmap and toolkit that:

• Allows businesses to measure and report consistently and with confidence.
• Helps food businesses take targeted action to reduce waste in their own operations, their supply chain and from consumers.
• Helps the food sector deliver against Courtauld Commitment 2030 targets.
• Helps the UK deliver its part in delivering the UN's Sustainable Development Goal 12.3.

• Target: Emphasising that best practice is to set a target that ‘meets or exceeds’ SDG target 12.3.
• Measure: Clarifying that ‘measure’ means ‘measure and report to WRAP.’
• Act: There are now separate milestones for each of the three action areas of operational food waste, collaborative action and citizen food waste so that progress can be tracked, and relevant action taken to accelerate progress further if required.

New research highlighting opportunities for the Hospitality and Food Service sector to reduce the amount of food left on customers plates, but still offer value for money for diners.

The research, conducted in July 2022, provides new insights into customer behaviours and attitudes to food waste when dining out.

Citizen insights on how 'Use By' and 'Best Before' date labels impact decisions to use or dispose of yogurt and milk.