Resources

Guide
18 May 2022

A consistent methodology for businesses to measure and track progress in reducing supply chain greenhouse gas (GHG) emissions.

Initiatives:
  • Food and drink
  • Courtauld Commitment
  • Reducing greenhouse gas emissions
  • Whole chain resource efficiency
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Trade associations
  • National government and departments
  • Non-governmental organisations
Report
14 October 2021

This event took place on Wednesday 6 October 2021, with full details and session recordings available below.

The UK in partnership with Italy hosted the 26th United Nations Climate Change Conference of the Parties (COP26) from 31 October to 13 November 2021, with ambitious 2030 emissions reductions targets that align with reaching Net Zero by the middle of the century. As the global food system contributes around 30% of all greenhouse gas (GHG) emissions, changing the way we grow, process and consume food will be a central plank of delivering a Net Zero future.

The United Nations Food Systems Summit took place in September 2021, outlining the effects of our current food system and what can be done to improve it in a way that delivers benefits to people and planet. To do this, we need to understand where to act across the world, how to deliver change rapidly and - crucially - cost-effectively. The scale of the change needed is monumental.

Co-hosted by United Nations Environment Programme (UNEP), World Resources Institute (WRI) and WRAP this online event explored and debated what needs to be done and how. A new report on how to deliver a Net Zero food system for one large economy - the UK, was published on the day of conference: UK Food System GHG Emissions.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld Commitment
  • Reducing greenhouse gas emissions
  • Whole chain resource efficiency
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Trade associations
  • National government and departments
  • Non-governmental organisations
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
Case study
27 September 2021

“simple low cost changes can have a big impact”

Initiatives:
  • Food and drink
  • Measuring and reporting food waste
  • Courtauld Commitment
  • Food Waste Reduction Roadmap
  • Fresh produce sector
  • Whole chain resource efficiency
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Manufacturers
  • Retailers and brands
Case study
27 September 2021

'Waste is a problem throughout the whole food supply chain. That's why Waitrose are engaging with our suppliers to reduce food waste in the supply chain.'

Initiatives:
  • Food and drink
  • Measuring and reporting food waste
  • Surplus food redistribution
  • Courtauld Commitment
  • Food Waste Reduction Roadmap
  • Fresh produce sector
  • Whole chain resource efficiency
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Manufacturers
  • Retailers and brands
Case study
23 September 2021

Food waste is an end-to-end challenge that requires end-to-end solutions. WRAP and IGD are inviting businesses to participate in whole chain food waste reduction plans (WCPs) – working together across the supply chain to take joint actions that reduce farm to fork food waste.

Initiatives:
  • Food and drink
  • Measuring and reporting food waste
  • Courtauld Commitment
  • Food Waste Reduction Roadmap
  • Whole chain resource efficiency
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
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
Report
20 July 2021

Shaping a sustainable recovery.

The Courtauld Commitment Annual Report sets out the progress that has been made by the food and drink sector this year towards achieving the voluntary agreement’s targets and the UN’s Sustainable Development Goals. In yet another turbulent year for food and drink, the sector has continued  to deliver meaningful action on climate change, driving collaboration across the entire food system to measure and reduce food waste, greenhouse gas emissions and water stress.

Initiatives:
  • 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
  • Whole chain resource efficiency
  • Household food waste
  • Behaviour change interventions
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Local Authorities
  • Trade associations
  • National government and departments
  • Non-governmental organisations
Guide
8 June 2021

Defining the actions the hospitality and food service sector will take to help to deliver the UK Food Waste Reduction Roadmap.

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
  • Whole chain resource efficiency
  • UN SDG 12.3
Sector:
  • Hospitality and food service
  • Retailers and brands
  • Trade associations
Guide
31 March 2021

On this page you'll find introductory information about the UK Food Waste Reduction Roadmap, including the benefits in joining and everything your business needs to get started in delivering the Roadmap and 'Target, Measure, Act'.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld Commitment
  • Food Waste Reduction Roadmap
  • Whole chain resource efficiency
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
Report
26 March 2021

Our plan for achieving Net Zero.

This report unveils new insights on how resource efficiency and resource sufficiency can cut greenhouse gas emissions. Developed in collaboration with CREDS researchers at the University of Leeds, it offers a clear, practical roadmap which delivers quick wins.

Initiatives:
  • Plastic Packaging
  • Waste management and end markets
  • Food and drink
  • Reducing greenhouse gas emissions
  • Whole chain resource efficiency
  • Household food waste
  • Textiles
  • Consumer behaviour
  • Re-use & recycling
  • Non-clothing textiles
  • Design for extending clothing life
  • Re-use
  • Recovered materials markets
  • Product durability
  • Minimising product returns
Sector:
  • National government and departments
  • Non-governmental organisations