Resources

The purpose of this guidance is to ensure that bread and bakery goods are properly labelled and stored and used correctly in the home.

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.

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).

Food surplus and waste measurement and reporting guidelines

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).

These have been produced in support of the UK Food Waste Reduction Roadmap – to help the UK meet the Sustainable Development Goal (SDG) 12.3 and the Courtauld Commitment 2030 target to halve food waste by 2030.

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).

A guide to setting and maintaining quality specifications.

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.

WRAP's research shows that food waste in the UK hospitality and food service sector is costing businesses £2.5bn each year. Making improvements to how food waste data is collected and measured can make tangible savings to the bottom line.

New guidance, produced under the Courtauld Commitment 2025, can help businesses improve the measurement, management and reporting of food waste.

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.

WRAP is working with retailers and manufacturers, logistics and redistribution organisations, together with industry bodies, to identify ways of increasing the beneficial use of surplus food.

Preventing food waste is a key priority for the food & drink sector, governments and individuals.  Preventing food waste at source should always come first, but surpluses can arise for a number of reasons; for example, food incorrectly labelled, over-ordered, over-supplied or obsolete seasonal stock.

This guide aims to help waste management companies understand how best to meet the food waste collection service requirements of NHS hospitals.

The Business Recycling and Waste Services Commitment was set-up to help you improve your business customers' satisfaction with how their rubbish and recycling is collected and ultimately boost recycling rates.