Resources

The Renewable Fertiliser Matrix details when renewable fertilisers can be used to grow different crops.

WRAP and UK food businesses have agreed a set of common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

These guidelines clarify and contextualise the requirements from the UK Guidelines for Measuring and Reporting Food Surplus and Waste (UK Guidelines), for the retail sector, based on retailers’ specific operational considerations.

The purpose is to help food retailers measure and report on food surplus and waste that occurs within their own operations, so they can reduce it through evidence-driven strategies.

Food surplus and waste measurement and reporting guidelines

WRAP and UK food businesses have agreed common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

These have been produced in support of the UK Food Waste Reduction Roadmap – to help the UK meet the Sustainable Development Goal (SDG) 12.3 and the Courtauld Commitment 2030 target to halve food waste by 2030.

WRAP and UK food businesses have agreed some common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

WRAP and UK food businesses have agreed common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

Updated figures for surplus food redistribution via charities and commercial outlets from retail, manufacturing and the hospitality & food service sector for the three year period 2015-2018.

A guide to setting and maintaining quality specifications.

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.

This guidance helps reduce consumer food waste, with a focus on fresh pork, beef and lamb. It covers advice and insights on changes to products, packs, labels and retail.

This visual guide has been produced to help illustrate examples of how the recommendations in this guidance could look, be applied and, specifically, which labelling and design features are most effective in helping consumers reduce fresh chicken waste.

A preliminary study on strawberries and lettuces