Resources

Research from WRAP in 2009 found UK hotels, pubs, restaurants and quick service restaurants disposed of 600,000 tonnes of food waste.

• Some of this is made up of things like peelings, cores and bones, but the majority is (or once was) perfectly good food. 
• Little by little all this waste adds up.
• WRAP research indicates that by not throwing away good food (and diverting food waste  such as peelings, bones etc. to anaerobic digestion) pubs restaurants and hotels in the UK could save more than￡720 million a year.

Quantification and exploration of food and drink waste disposed of to thesewer by households in the UK.

This initiative was led by Resource London - the partnership between WRAP and London Waste & Recycling Board - together with Groundwork London. The organisations won a bid to the LIFE programme of the European Commission to deliver the €3.2million initiative in London, which acted as a test bed for other European cities.

This section of the Waste Prevention Hub describes the extent of food waste in the home and how it can be prevented.

WRAP’s Love Food Hate Waste (LFHW) campaign contains useful reference material that local authorities can draw on to promote food reduction in their area.

Defra’s Framework for Sustainable Lifestyles (published October 2011) set out an approach to understanding and influencing behaviour. The framework provides evidence-based insights on the motivations and barriers to action and approaches to influencing behaviour.

Once you have identified which waste stream to target the next step is to “get to know” your audience, understand their issues, and how to target them effectively.

This section highlights the main social drivers in planning, establishing and maintaining a waste prevention plan.

After making a strong case for waste prevention in your local authority, it is important to begin developing a plan. 

Making the case for waste prevention requires an understanding of the possible types of waste prevention activities that could be adopted and an indication of what these could achieve if they were implemented.    

The second in a series of reports detailing how UK citizens’ food habits, behaviours and attitudes have changed during the Covid-19 pandemic.

A cross-industry vision to optimise productivity and minimise waste from farm to fork.