Resources
Good menu planning can be a great way of preventing food waste within your organisation and to help put profits on the bottom line.
- Food and drink
- Courtauld Commitment
- Hospitality and food service
WRAP worked with nine small and medium size (SME) businesses in the Swansea and the Gower Area of Outstanding Natural Beauty to identify ways of saving money by improving their environmental performance. The work highlighted how, by working together, small businesses can deliver substantial savings.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Courtauld Commitment
- Hospitality and food service
- Packaging producers
This report provides an assessment of how food waste levels have changed historically in the UK, and the potential impact of a range of ‘exogenous’ factors and interventions on food waste levels in the future.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Waste management and reprocessors
- Local Authorities
Food waste is a constant challenge for commercial kitchens, which creativity in the kitchen can really help to tackle. Watch our chef masterclasses to get practical tips and ideas on how to get the most from ingredients, waste less and save money.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Hospitality and food service
The Millennium Stadium is aiming to continually improve the sustainability of its operations, and this includes identifying ways to reduce and recycle waste.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Hospitality and food service
This report is a quantification of the true cost of food waste in the UK’s Hospitality and Food Service industry.
More recent headline figures for food waste in the sector have been published in the Courtauld Commitment 2025 Milestone Progress Report.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- Guardians of Grub Becoming a Champion
- Hospitality and food service
- Trade associations
In 2012, WRAP undertook a consumer survey and qualitative discussion groups to identify barriers to, and opportunities for, food and drink waste prevention in restaurants, pubs, quick service restaurants, hotels, staff restaurants and leisure venues.
- Food and drink
- Hospitality and food service
- Guardians of Grub
- Hospitality and food service
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.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Hospitality and food service
Updated Household Food Waste Figures
More recent headline data on food waste for this sector was published by WRAP in May 2018
November 2011
Research shows that annual UK household food and drink waste has fallen by 1.1 million tonnes (13%) over a three year period from 8.3 million tonnes to an estimated 7.2 million tonnes. This avoided food and drink waste would fill the Wembley Stadium in London to the brim.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- Whole chain resource efficiency
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
Reducing food waste in Europe
Resource Efficient Food and dRink for the Entire Supply cHain (REFRESH) was an EU research project taking action against food waste. 26 partners from 12 European countries and China worked towards the project's goal to contribute towards Sustainable Development Goal 12.3 of halving per capita food waste at the retail and consumer level and reducing food losses along production and supply chains, reducing waste management costs, and maximizing the value from un-avoidable food waste and packaging materials.
- Food and drink
- Hospitality and food service
This report explores the relationship between the level of avoidable food and drink waste from households in the UK and factors including socio-demographics, behaviours and others relating to food, such as healthy eating and time available for food-related activities.
- Food and drink
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Household food waste
- UN SDG 12.3
- Hospitality and food service
- Manufacturers
- Retailers and brands