Resources

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.

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).

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.

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.

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.

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.

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.

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.