Resources

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.

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.

The final report of achievements by signatories to the Hospitality and Foods Service Agreement (HaFSA).

This short research note provides updated (2015) estimates for food surplus and waste in wholesale grocery sector, including cash and carry, and specialist wholesale markets.

This guide is aimed at food and drink producers, manufacturers and retailers, logistics providers and wholesalers who are already sending food surpluses to animal feed or those who wish to investigate the possibilities for their company. It will help you identify suitable surplus food, understand the current legislation, and implement robust processes and procedures.

Waste prevention activities can be focused on particular waste materials and products. Please follow the links below for more information on the individual materials and how waste prevention activities can be formed around them.

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.