Resources

This Data Capture Sheet supports the principles to Target, Measure and Act on food waste in support of UN Sustainable Development Goal 12.3, and complies with the international Food Loss & Waste Standard.

Working at all stages from farm to fork to improve efficiency and productivity, minimise waste, protect natural assets and reduce global warming.​

Sector specific actions to support delivery of the UK Food Waste Reduction Roadmap.

The following organisations have committed to the Food Waste Reduction Roadmap and the Target, Measure, Act principles.

The Hospitality Sector Council is made up of experts who represent a cross-section of the sector, to support the delivery of the government’s Hospitality Strategy. The Council will identify and oversee actions related to the 22 commitments in the strategy and co-create sensible solutions using their expert knowledge and assess the strength of the sector.

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.

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.

Transforming the food system is critical in the fight against climate change. We need to act now.

During the current Cost of Living challenges, WRAP’s Guardians of Grub campaign shows Hospitality and Food Service sector operators how to reduce costs and their impact on the planet by reducing wasted food. This webinar highlights the free resources that businesses can use to tackle food waste, including information posters, how-to guides, and a free calculator to record the changes being made.

To meet the Courtauld Commitment 2030 food waste target and UN Sustainable Development Goal (SDG) 12.3, collaborative and concerted efforts to reduce food waste are required. Redistributing surplus food is one of the best ways that businesses can help to reduce the amount of food that ends up as waste.

Highlighting progress made in the third year of the Food Waste Reduction Roadmap:

• 251,000 tonnes of food worth £365 million saved from waste.
• 670,000 tonnes of GHG emissions potentially avoided.
• 145 million meals redistributed.
• Major opportunities for greater impact remain – industry action focused on Hospitality and Food Service sector and whole chain collaboration.