Resources

Report
14 September 2023

This guide is a summary of the top actions from best practice guidance developed by WRAP, Defra, and the FSA for each highly wasted food category that industry can adopt to reduce household food waste.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Courtauld Commitment
  • Food date labelling
  • Meat, poultry and fish
  • Fresh produce sector
  • Dairy sector
  • Bakery sector
  • Ambient foods sector
  • Convenience, chilled foods and frozen
  • Household food waste
  • Behaviour change interventions
Sector:
  • Manufacturers
  • Retailers and brands
  • Local Authorities
  • Packaging producers
Case study
31 August 2023

Previous WRAP research has shown that 41% of edible household food waste is a result of food not being used in time. A date label was cited as the trigger for the disposal of 600,000 tonnes (16%) of edible food waste.

Initiatives:
  • Food date labelling
  • Meat, poultry and fish
Sector:
  • Hospitality and food service
  • Retailers and brands
  • National government and departments
  • Non-governmental organisations
Guide
28 March 2023

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.

Initiatives:
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Surplus food redistribution
  • Water stewardship
  • Courtauld Commitment
  • Food Waste Reduction Roadmap
  • Guardians of Grub
  • Reducing greenhouse gas emissions
  • Food date labelling
  • Meat, poultry and fish
  • Fresh produce sector
  • Dairy sector
  • Bakery sector
  • Ambient foods sector
  • Convenience, chilled foods and frozen
  • Household food waste
  • Behaviour change interventions
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Trade associations
  • National government and departments
  • Non-governmental organisations
Tool
1 March 2023

A ground-breaking, industry wide roadmap and toolkit that:

As of March 2023 the toolkit has been updated. The overall Courtauld Commitment 2030 food waste target remains aligned to SDG 12.3, but the milestones across ‘Target, Measure, Act’ have been adjusted to reflect the progress made to date and what needs to happen to achieve the approaching ambitious target.
  • 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.
Initiatives:
  • 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
  • Meat, poultry and fish
  • Fresh produce sector
  • Dairy sector
  • Bakery sector
  • Ambient foods sector
  • Convenience, chilled foods and frozen
  • Whole chain resource efficiency
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Waste management and reprocessors
  • Trade associations
Report
1 December 2022

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

Initiatives:
  • Food and drink
  • Courtauld Commitment
  • Food Waste Reduction Roadmap
  • Reducing greenhouse gas emissions
  • Meat, poultry and fish
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
Report
1 December 2022

Reaffirming the critical role that the food system has to play in reducing GHG emissions both in the UK and overseas.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Courtauld Commitment
  • Food Waste Reduction Roadmap
  • Reducing greenhouse gas emissions
  • Meat, poultry and fish
  • Household food waste
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
Report
27 September 2021

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.
Initiatives:
  • 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
  • Meat, poultry and fish
  • Fresh produce sector
  • Dairy sector
  • Bakery sector
  • Ambient foods sector
  • Convenience, chilled foods and frozen
  • Whole chain resource efficiency
  • Household food waste
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Trade associations
Report
16 September 2021

WRAP works with governments, businesses and citizens to create a world in which resources are used sustainably. Read our April 2020-21 annual review to learn more about our mission to accelerate the move to a sustainable, resource-efficient economy.

Initiatives:
  • Plastic Packaging
  • Eliminating problem plastics
  • The UK Plastics Pact
  • Plastic packaging design
  • Global Plastics Pacts
  • Reuse and refill
  • Film and flexible packaging
  • Waste management and end markets
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Surplus food redistribution
  • Water stewardship
  • Courtauld Commitment
  • Food Waste Reduction Roadmap
  • Guardians of Grub
  • Guardians of Grub Becoming a Champion
  • Reducing greenhouse gas emissions
  • Food date labelling
  • Meat, poultry and fish
  • Fresh produce sector
  • Dairy sector
  • Bakery sector
  • Ambient foods sector
  • Convenience, chilled foods and frozen
  • Funding
  • Whole chain resource efficiency
  • Household food waste
  • Behaviour change interventions
  • TRIFOCAL
  • Refresh
  • UN SDG 12.3
  • Textiles
  • Fibre & fabric selection
  • Consumer behaviour
  • Re-use & recycling
  • Non-clothing textiles
  • Design for extending clothing life
  • SCAP 2020
  • Textiles 2030
  • ECAP
  • Collections & recycling
  • Consistency in collections
  • Service design
  • Communicating with residents
  • Contamination prevention
  • Collections and sorting
  • Kerbside collection
  • Recycling in urban areas
  • HWRCs & bring sites
  • Commercial waste
  • Material Recovery Facilities
  • Re-use
  • Dry materials
  • Organics
  • Recovered materials markets
  • Market situation reports
  • Market snapshots
  • Gate fees
  • UN SDG 12.5
  • Electricals
  • Product durability
  • Minimising product returns
  • Consumer behaviour
  • Re-use and recycling
  • Circular Economy Fund
  • Public Sector Procurement Support
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Textiles sourcers, producers and designers
  • Waste management and reprocessors
  • Local Authorities
  • Packaging producers
  • Trade associations
  • National government and departments
  • Non-governmental organisations
Report
15 September 2021

In June 2020, 40 key stakeholders from across the UK meat production and supply chain came together, facilitated by WRAP's Courtauld Commitment, to pledge to make the UK meat industry one of the most efficient and sustainable in the world. This summary highlights the areas of significant progress made and the areas that require greater focus.

Initiatives:
  • 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
  • Reducing greenhouse gas emissions
  • Food date labelling
  • Meat, poultry and fish
  • Whole chain resource efficiency
  • UN SDG 12.3
  • UN SDG 12.5
  • Consumer behaviour
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Trade associations
  • National government and departments
  • Non-governmental organisations
Case study
11 December 2020

Lyons is a leading supplier of freshly cooked prawns, shellfish and other seafoods. It is committed to responsible sourcing, building ethical relationships, and producing the finest, freshest prawns and seafood.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Food Waste Reduction Roadmap
  • Meat, poultry and fish
  • UN SDG 12.3
Sector:
  • Manufacturers
Case study
17 November 2020

.We’re a buccaneering, privately owned, family business with almost 30 years’ experience, and we’re based in Whitby - a real place with a rich history as a fishing port. We also have a processing site in Kilkeel, Northern Ireland. We employ over 400 people across our 2 sites and produce around 9000 tonnes of seafood.'

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Food Waste Reduction Roadmap
  • Meat, poultry and fish
  • UN SDG 12.3
Sector:
  • Manufacturers
Case study
17 November 2020

'Our goal is to become a business where sustainability is truly embedded through knowledge, engagement, collaboration and innovation.'

 

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Food Waste Reduction Roadmap
  • Meat, poultry and fish
  • UN SDG 12.3
Sector:
  • Manufacturers