Resources

Countries are preparing for the United Nations Climate Change Conference of the Parties (COP26) 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.

'Although this is the start of Angus Soft Fruits’ journey with the Roadmap, we have already taken steps to ensure that our operations within the packhouse are as efficient as possible and to minimise our food waste.'

This summary of WRAP research is regularly updated to provide a concise overview of how much food surplus and waste arises in the UK every year, how this has changed over time and what more is required for the UK to achieve national and global food waste reduction targets.

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.

Working with suppliers to address food surplus and waste in the fresh produce supply chain.

'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.'

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.

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.

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.

Co-hosted by United Nations Environment Programme (UNEP), P4G Partnerships and WRAP, this online event built on UNEP’s Food Waste Index Report 2021 to demonstrate that food waste is a global issue.

It made the case for greater funding of food waste prevention, and demonstrated how low and middle income countries in particular can leverage existing financial mechanisms to deliver food waste prevention strategies.

It also highlighted the scale and challenge in funding food waste initiatives, the current barriers to investing, and the business case benefits of financial investment in food waste prevention.

Exploring how farmers can be supported to collaborate in measuring food surplus and waste and identifying production efficiencies.

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.