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.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- UN SDG 12.3
- Hospitality and food service
- National government and departments
- Non-governmental organisations
Prepared on behalf of Champions 12.3, a new report finds a compelling business case for action on food waste prevention in hotels.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- UN SDG 12.3
- Hospitality and food service
Prepared on behalf of Champions 12.3, a new report finds a compelling business case for action on food waste prevention in hotels.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Hospitality and food service
A preliminary study on strawberries and lettuces
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Courtauld Commitment
- Food Waste Reduction Roadmap
- UN SDG 12.3
- Farmers and growers
- Manufacturers
- Retailers and brands
Sustainable Development Goals
Momentum growing, but more still needed
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- National government and departments
- Non-governmental organisations
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.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- UN SDG 12.3
- Hospitality and food service
- Retailers and brands
- National government and departments
- Non-governmental organisations
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Household food waste
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- National government and departments
The final report of achievements by signatories to the Hospitality and Foods Service Agreement (HaFSA).
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- Guardians of Grub Becoming a Champion
- Hospitality and food service
- Retailers and brands
- Packaging producers
- National government and departments
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.
- 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
- Trade associations
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.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Farmers and growers
- Manufacturers
- Retailers and brands
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.
- Reducing and preventing food waste
- Measuring and reporting food waste
- Consumer behaviour
- Re-use & recycling
- Collections & recycling
- Consumer behaviour
- Re-use and recycling
- Local Authorities
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