Resources
An introductory webinar on how textiles and fashion businesses can reduce the environmental footprint of the products they sell.
- Textiles
- Non-clothing textiles
- Design for extending clothing life
- Textiles 2030
- Retailers and brands
- Textiles sourcers, producers and designers
The Carbon Waste and Resources Metric (Carbon WARM) is a set of conversion factors to enable users to express waste management tonnage data in terms of their Greenhouse Gas emissions relative to landfill.
- Reducing greenhouse gas emissions
- Waste management and reprocessors
- Local Authorities
- National government and departments
- Non-governmental organisations
This survey provides up-to-date information about the capacity and throughput of the AD and composting industries in England and compares this data to that gathered in previous survey exercises
- Organics
- Recovered materials markets
- Market snapshots
- Waste management and reprocessors
This report is for businesses seeking to make improvements to packaging design by taking a systemic view of material choices to lower the environmental impacts of packaging.
- Plastic Packaging
- Eliminating problem plastics
- The UK Plastics Pact
- Plastic packaging design
- Global Plastics Pacts
- Reuse and refill
- Film and flexible packaging
- Waste management and end markets
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Packaging producers
- Trade associations
Keelings International is a grower and packer of various fresh salads and fruits, based in Northamptonshire. Their customer base spans retailers, wholesalers, and the food service sector in the UK, mainland Europe and Asia.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Fresh produce sector
- UN SDG 12.3
- Farmers and growers
- Manufacturers
Moulton Bulb Company Ltd is a family run and owned business which has been sourcing and packing the finest quality and largest range of onions, garlic, and shallots available to the UK market since 1979.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Fresh produce sector
- UN SDG 12.3
- Farmers and growers
- Manufacturers
A world where resources are used sustainably. This is our vision. And this plan tells you what we will do to get there.
- Plastic Packaging
- Food and drink
- Reducing greenhouse gas emissions
- UN SDG 12.3
- Textiles
- Collections & recycling
- UN SDG 12.5
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Textiles sourcers, producers and designers
- Waste management and reprocessors
- Local Authorities
- Packaging producers
- Trade associations
- National government and departments
- Non-governmental organisations
This report provides an update to the market situation discussed in our first Paper Market Situation Report which was published in 2010. This update looks at the key developments since that report was published including trends in paper collections and recycling, risks and opportunities in the main end markets for the UK's recovered paper, trends in recovered paper prices and policy and legislative issues.
- Collections & recycling
- Dry materials
- Market situation reports
- Waste management and reprocessors
A scoping study to investigate the possible applications of thermochromic inks for household food and drink waste reduction. The report’s focus is on ‘reversible’ thermochromic inks to trigger storage behaviour change at the household level.
- Food and drink
- Household food waste
Research from WRAP in 2009 found UK hotels, pubs, restaurants and quick service restaurants disposed of 600,000 tonnes of food waste.
- Some of this is made up of things like peelings, cores and bones, but the majority is (or once was) perfectly good food.
- Little by little all this waste adds up.
- WRAP research indicates that by not throwing away good food (and diverting food waste such as peelings, bones etc. to anaerobic digestion) pubs restaurants and hotels in the UK could save more than£720 million a year.
- Food and drink
- Reducing and preventing food waste
- Guardians of Grub
- Guardians of Grub Becoming a Champion
- Household food waste
- Hospitality and food service
Quantification and exploration of food and drink waste disposed of to thesewer by households in the UK.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Household food waste
This literature review has been undertaken to assess the evidence base to support the anecdotal evidence that food waste collections promote food waste prevention behaviour.
- Collections & recycling
- Organics
- Local Authorities