Resources

Meeting nutritional and environmental goals without sacrificing convenience.

WRAP and Valpak partnered to combine their unique data sets on food purchase and food waste to look at consumption patterns in the UK.

Supporting the findings in the Healthy Sustainable Eating and Food Waste research, workshops were run with two community groups to explore food consumption and food waste generation in lower income groups.

Unlocking the full economic and environmental benefits of waste reduction and resource efficiency in the food and drink supply chain requires a rapid transition to a more sustainable food system. More efficient production and wasting less will help, but we should also consider the sustainability of the food we eat, sell and serve.

Pulses, grains and vegetables require fewer resources and generate less greenhouse gas emissions than other food types, and are therefore cornerstones of sustainable eating.

Garden waste - otherwise known as green waste - is decomposing organic matter that can be used as a fertiliser. Although composting is not technically waste prevention, it is included here because it removes material from the municipal waste stream.

The Co-operative Food has undertaken a series of initiatives to give their stores and customers increased product life in order to combat waste.

This report explores the relationship between the level of avoidable food and drink waste from households in the UK and factors including socio-demographics, behaviours and others relating to food, such as healthy eating and time available for food-related activities.