Resources

All large grocery retailers have committed to the Roadmap and implemented Target, Measure, Act. These businesses have a collective turnover of more than £160bn, representing almost 80% of the grocery retail and wholesale sector.

Explore the Food Waste Reduction Roadmap case studies to find out how businesses have benefited from taking targeted action to reduce waste in their own operations, their supply chain, and from consumers.

Business case studies from organisations implementing 'Target, Measure, Act' in the hospitality and food service sector.

Supporting organisations are critical to the success of the Food Waste Reduction Roadmap, through the work done to recruit food businesses in the first instance and then to help these businesses to implement Target, Measure, Act.

The Courtauld Commitment Water Ambition progress report sets out:

• The physical, commercial and reputational risks facing UK food and drink businesses linked to water needs in their supply chains.
• Steps businesses can take to reduce their exposure to water risks.
• A ready-made framework of collective action projects in key sourcing locations which supply more than 2/3 of the UK’s vegetables (excluding potatoes) and 1/3 of the UK’s fruit.

Momentum is building to address the 1.3 billion tons of food that is lost or wasted each year. But action is not yet at a pace needed to achieve SDG Target 12.3 by 2030.

This sheet is intended for use by all large UK food businesses and are consistent with the FLW Standard and The Food Waste Atlas.

Prepared on behalf of Champions 12.3, a new report finds a compelling business case for action on food waste prevention in restaurants.

Prepared on behalf of Champions 12.3, a new report finds a compelling business case for action on food waste prevention in restaurants.

WRAP and Valpak partnered to combine their unique data sets on food purchase and food waste to look at consumption patterns in the UK.

Supporting the findings in the Healthy Sustainable Eating and Food Waste research, workshops were run with two community groups to explore food consumption and food waste generation in lower income groups.

Unlocking the full economic and environmental benefits of waste reduction and resource efficiency in the food and drink supply chain requires a rapid transition to a more sustainable food system. More efficient production and wasting less will help, but we should also consider the sustainability of the food we eat, sell and serve.

Pulses, grains and vegetables require fewer resources and generate less greenhouse gas emissions than other food types, and are therefore cornerstones of sustainable eating.