Resources

A guide to setting and maintaining quality specifications.

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

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 circular economy as a route to opportunity

This information sheet provides additional background on the labelling guidance published by WRAP, and written in conjunction with the Food Standards Agency (FSA; in conjunction with FSA in Wales, FSA Northern Ireland and Food Standards Scotland) and Defra Labelling. It also describes the process by which input was gathered from those to whom the guidance is aimed at (food producers and retailers, hospitality and food services businesses, charitable and commercial redistribution organisations and those involved in the enforcement of labelling-related regulations), and contains a list of frequently asked questions and answers.

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.

Through consultation with industry it has been identified that many business working in the food supply chain understand the concept of getting more value from food waste or valorisation. These case study examples bring adding value to life.

A key area of focus for WRAP’s Courtauld Commitment 2025 is to identify the best ways to recover products from food waste with the remaining wastes still being recycled in the most appropriate way.

A preliminary study on strawberries and lettuces

This report demonstrates our latest research on the opportunities for businesses in the Electrical and Electronic Equipment sector in using resources more sustainably.

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.