Resources

Under the Food Loss and Waste Standard and the Food Waste Reduction Roadmap Roadmap guidelines biomaterial processing is NOT classified as a food waste destination. To help businesses assess if any of your material qualifies, new guidelines and a supporting assessment tool have been developed.

The purpose of the Framework for Effective Redistribution Partnerships (‘the Redistribution Framework’) is to help organisations increase volumes of food redistributed in the UK by:

1) Providing a structured and efficient approach to the creation and operation of partnerships which enable successful food redistribution, taking into account the needs and ways of working of both the food surplus provider and a recipient organisation;

2) Supporting more consistent exchange of key information; and 3) Stimulating a more structured approach to the identification of surpluses suitable for redistribution.

The Redistribution Framework is intended to help individual providers and recipients to adopt or adapt their own processes and choices for handling surplus, to fit with existing ways of working, while making it easier for multiple organisations to work with each other.

Supporting on-farm measurement of food loss and waste.

This resource pack is for farm advisers, including field teams and technical staff in supply chain businesses who work with farmers, as well as independent advisers. It supports advisers to deliver projects with groups of farmers to measure food surplus and waste together. Working in groups helps farmers to identify differences and collaborate on opportunities to improve.

The resources available to download are:

A step-by-step guide to enable hospital caterers to reduce food and associated packaging waste and to recycle more. Produced by WRAP, and developed with the Hospital Caterers Association (HCA).

The Covid-19 pandemic is having a profound effect on citizens’ daily lives, including wide-reaching impacts on food behaviours. WRAP undertook a comprehensive series of four UK-wide surveys – in April, May, September and November 2020 – to understand how it has affected citizens’ food habits, behaviours and attitudes. Each of the surveys were undertaken online with large (4,000+) independent samples of UK adults with responsibility for food shopping and/or preparation.

WRAP has carried out research on the contribution resource efficiency can make to achieving climate change targets. It covers supply of and demand for materials and products in the UK economy, and also accounts for the trade with the rest of the world. Thus, it covers the contribution from UK territorial emissions and from emissions related to consumption of goods and services imported from abroad.

Keelings International is a grower and packer of various fresh salads and fruits, based in Northamptonshire. Their customer base spans retailers, wholesalers, and the food service sector in the UK, mainland Europe and Asia.

Moulton Bulb Company Ltd is a family run and owned business which has been sourcing and packing the finest quality and largest range of onions, garlic, and shallots available to the UK market since 1979.

Research from WRAP in 2009 found UK hotels, pubs, restaurants and quick service restaurants disposed of 600,000 tonnes of food waste.

• Some of this is made up of things like peelings, cores and bones, but the majority is (or once was) perfectly good food. 
• Little by little all this waste adds up.
• WRAP research indicates that by not throwing away good food (and diverting food waste  such as peelings, bones etc. to anaerobic digestion) pubs restaurants and hotels in the UK could save more than￡720 million a year.

Quantification and exploration of food and drink waste disposed of to thesewer by households in the UK.

This document has been produced by WRAP to demonstrate how the Food Waste Prevention – a guide to help you & your business challenge existing product life & ‘open’ life (the guide) can be used. This worked example is theoretical and has been based on a raw meat product.

This guidance has been produced by WRAP to help businesses to reduce food waste by giving consumers more ‘available’ life on the products they buy, with a focus on improved performance in the supply chain and no change to the product or packaging. It is aimed at employees working in the food manufacturing and retail industry whose roles can have a direct influence on the supply of their products to consumers.