Resources

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

The final report of achievements by signatories to the Courtauld Commitment 3 (CC3).

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.

There are a number of relevant reports and resources concerning glass collection available for both collectors and businesses. These may help you consider your role in the process.

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.

This short research note provides updated (2015) estimates for food surplus and waste in wholesale grocery sector, including cash and carry, and specialist wholesale markets.

These field experiment reports for quality digestate and compost in agriculture provide a robust evidence base to support the confident use of digestate and composts as renewable fertilisers by farmers and growers.

The report, which has been developed with leading figures in the food supply chain, includes:

• The risks to the UK food system over the next 10 years if we don't embrace a business unusual approach to the way we manufacture, sell and consume food;
• The huge wealth of opportunities that developing a Flexible, Intelligent and Transparent (FIT) supply chain will open to the sector; and
• How a "business unusual" approach will enable the sector to respond flexibly to changes in demand and weather patterns, with a transparent supply chain that will limit food scares and scandals.

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.

WRAP has produced this guide to help health, safety and environment managers; or others with management responsibilities to improve the efficiency of their organisation’s use of resources – e.g. raw materials, water, energy – as a means of improving the performance of their business.