Resources

Tamar Water Stewardship Business Board for Cornwall and Devon

Businesses are working at a catchment level in Devon & Cornwall through a business board initially chaired by South West Water (SWW). The Westcountry Rivers Trust (WRT) is providing technical support to the business board and BITC, due to their experience in catchment management, local project delivery and ability to connect the board to the Tamar Catchment Partnership.

BITC is engaging businesses with suppliers based within Devon and Cornwall and using the Tamar catchment as an initial exemplar, with a view to expand this across the region in due course.

Spain is a major sourcing area for fresh produce and other commodities consumed in the UK, accounting for over 20% of our imports of fruit and vegetables. In a recent report published by The PRI and WWF, 12% of Spain’s cropland was found to be at high water risk, demonstrating that our reliance on Spanish products also exposes UK supply chains to some significant water risks.

The Wye is one of the most significant and important rivers in the UK which is reflected in its EU designation as a Special Area of Conservation (SAC) and Site of Special Scientific Interest (SSSI). But the river and wider catchment are under significant pressure which are affecting the sustainability of the agriculture sector (soil loss & health) and the viability of the local economy (pollution impacting tourism and restricting development).

It’s simple – reducing the amount of food your manufacturing business throws away makes sense. Food waste takes many forms, yet it all has a value.

Research from WRAP and other bodies has identified that the food and drink sector faces increasing challenges to food system resilience such as changing climate and weather patterns, competition for land, environmental regulations, pests and diseases, inadequate infrastructure and changing global consumption patterns.

Sustainable New Product Development (S-NPD) is the delivery of product innovation where additional criteria of sustainability are added at each of the stage gate processes to increase supply chain resilience and value for the customer.

A new generation of sustainable products by design

80% of the environmental impacts of today’s products and services are determined at the early stages of product design and development.

The final report of achievements by signatories to the Hospitality and Foods Service Agreement (HaFSA).

Working with the Welsh Government, WRAP Cymru is working to maximise the redistribution of surplus food during production and in the supply chain.

One of the key areas where surplus food can be redistributed to local organisations is from the back of retail stores. WRAP Cymru has partnered with a Sainsbury’s in Cardiff to undertake a back-of-store pilot project working with two local charities that can make use of the food surplus.

Supported by WRAP, Brakes embarked on a project to analyse the annual waste arisings from its ambient, chilled and frozen depots in order to identify waste prevention opportunities.

The Millennium Stadium is aiming to continually improve the sustainability of its operations, and this includes identifying ways to reduce and recycle waste.

In September 2011, Unilever Food Solutions, in partnership with the Sustainable Restaurant Association, launched the ‘United Against Waste Toolkit’ to help the food service industry reduce its food waste.