Resources

Prepared on behalf of Champions 12.3, a new report finds a compelling business case for action on food waste prevention in restaurants.

This review highlights the core achievements and impact of the Courtauld Commitment 2025 2017-18. It demonstrates that work is taking place across the food and drink chain, from ‘farm to fork’, in support of the agreement’s targets.

WRAP and UK food businesses have agreed a set of common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

These guidelines clarify and contextualise the requirements from the UK Guidelines for Measuring and Reporting Food Surplus and Waste (UK Guidelines), for the retail sector, based on retailers’ specific operational considerations.

The purpose is to help food retailers measure and report on food surplus and waste that occurs within their own operations, so they can reduce it through evidence-driven strategies.

WRAP and UK food businesses have agreed common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

The measurement and reporting guidelines are common guidelines for UK companies in measuring and reporting food waste/surplus data, consistent with the Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

Prepared on behalf of Champions 12.3, a new report finds a compelling business case for action on food waste prevention in the catering industry.

Prepared on behalf of Champions 12.3, a new report finds a compelling business case for action on food waste prevention in hotels.

This guidance helps reduce consumer food waste, with a focus on fresh pork, beef and lamb. It covers advice and insights on changes to products, packs, labels and retail.

This visual guide has been produced to help illustrate examples of how the recommendations in this guidance could look, be applied and, specifically, which labelling and design features are most effective in helping consumers reduce fresh chicken waste.

A preliminary study on strawberries and lettuces

Prepared on behalf of Champions 12.3, The Business Case for Reducing Food Loss and Waste analyses the financial impacts of historical food loss and waste reduction efforts.