Resources

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.

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.

Many businesses have taken steps to develop innovative partnerships to facilitate an increase in the amount of surplus food they redistribute. Here we highlight some examples.

Getting employees engaged in a company’s quest to improve resource efficiency has proved to be a surefire winner. With many companies having run successful campaigns relating to energy and water, WRAP has produced the ‘Your Workplace Without Waste’ programme to help you tackle food and packaging waste in your business.

A programme of whole chain resource efficiency Pathfinder projects. 

This work involves reviewing a range of products from the farm to the consumer, and how information in the chain is used to plan and drive production. 

How to develop food promotions that won’t contribute to increased food waste.

Findings from a farm-to-fork assessment with Co-operative Food & Farms, plus wider WRAP research.

This tool highlights the potential scale of opportunities for resource efficiency in fresh produce supply chains.

WRAP, INCPEN, The Packaging Federation, the Food and Drink Federation, Kent Waste Partnership and the British Retail Consortium carried out independent research into consumers’ attitudes, behaviours and motivations around food waste and food packaging, to better understand how to help reduce the amount of food thrown away.