Resources

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.

Getting employees engaged in a company’s quest to improve resource efficiency has proved to be a surefire winner. With many companies having run successful campaigns relating to energy and water, WRAP has produced the ‘Your Workplace Without Waste’ programme to help you tackle food and packaging waste in your business.

An agreement between the Scottish Government, Defra, the Welsh Government, and the Northern Ireland Department of the Environment with the British Retail Consortium (BRC) and its supermarket members.

Reducing syrup waste in soft drinks manufacture saves £117,000 a year.

The British Beer and Pub Association (BBPA) and British Soft Drinks Association (BSDA) worked in collaboration with Britvic Soft Drinks and Carlsberg (UK) on a joint project to reduce the amount of ingredient and product waste being sent to sewer and to land injection in the brewing and soft drinks industries: ‘Project Shandy’.

In this case study we report on the successful collaborative approach taken by Greencore and Sainsbury’s in driving waste out of their sandwich supply chain.

A programme of whole chain resource efficiency Pathfinder projects. 

This work involves reviewing a range of products from the farm to the consumer, and how information in the chain is used to plan and drive production. 

In order to get people involved it is important to understand the target audience, work with partners and stakeholders, and link to national initiatives such as Go Real.

The Sustainable Clothing Action Plan (SCAP) brings together clothing retailers, brands, suppliers, local authority representatives, recyclers, charities, trade bodies and the public sector to reduce the environmental footprint of clothing.

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.

How to develop food promotions that won’t contribute to increased food waste.

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.