Resources
A step-by-step guide to enable hospital caterers to reduce food and associated packaging waste and to recycle more. Produced by WRAP, and developed with the Hospital Caterers Association (HCA).
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Guardians of Grub
- Hospitality and food service
- Local Authorities
The Covid-19 pandemic is having a profound effect on citizens’ daily lives, including wide-reaching impacts on food behaviours. WRAP undertook a comprehensive series of four UK-wide surveys – in April, May, September and November 2020 – to understand how it has affected citizens’ food habits, behaviours and attitudes. Each of the surveys were undertaken online with large (4,000+) independent samples of UK adults with responsibility for food shopping and/or preparation.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Household food waste
- UN SDG 12.3
- Consumer behaviour
- Hospitality and food service
- Retailers and brands
- Trade associations
- Non-governmental organisations
WRAP has carried out research on the contribution resource efficiency can make to achieving climate change targets. It covers supply of and demand for materials and products in the UK economy, and also accounts for the trade with the rest of the world. Thus, it covers the contribution from UK territorial emissions and from emissions related to consumption of goods and services imported from abroad.
- Plastic packaging design
- Reuse and refill
- Film and flexible packaging
- Reducing and preventing food waste
- Reducing greenhouse gas emissions
- Whole chain resource efficiency
- Re-use & recycling
- Non-clothing textiles
- Design for extending clothing life
- National government and departments
WRAP’s climate change survey, conducted by Icaro, with 2,076 respondents from across the UK.
- Reducing greenhouse gas emissions
The Carbon Waste and Resources Metric (Carbon WARM) is a set of conversion factors to enable users to express waste management tonnage data in terms of their Greenhouse Gas emissions relative to landfill.
- Reducing greenhouse gas emissions
- Waste management and reprocessors
- Local Authorities
- National government and departments
- Non-governmental organisations
A world where resources are used sustainably. This is our vision. And this plan tells you what we will do to get there.
- Plastic Packaging
- Food and drink
- Reducing greenhouse gas emissions
- UN SDG 12.3
- Textiles
- Collections & recycling
- UN SDG 12.5
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Textiles sourcers, producers and designers
- Waste management and reprocessors
- Local Authorities
- Packaging producers
- Trade associations
- National government and departments
- Non-governmental organisations
A scoping study to investigate the possible applications of thermochromic inks for household food and drink waste reduction. The report’s focus is on ‘reversible’ thermochromic inks to trigger storage behaviour change at the household level.
- Food and drink
- Household food waste
Quantification and exploration of food and drink waste disposed of to thesewer by households in the UK.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Household food waste
An interim report on work exploring how farmers can be supported to collaborate in measuring food surplus and waste and identifying production efficiencies.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- UN SDG 12.3
- Farmers and growers
- Manufacturers
New report demonstrates good progress being made across all three targets – food waste, carbon and water – in a challenging year for food and drink.
- Agile response by signatories to COVID-19 sees new partnerships brokered, over £4m awarded to surplus food sector, and new ‘Best Before’ guidance for surplus food.
- New Courtauld 2025 Supply Chain GHG Working Group convened to help make faster and more effective progress towards reducing GHG emissions in supply chains.
- Collective action catchment projects mobilised under Courtauld 2025 Water Ambition.
- New citizen-facing brand Wasting Food: It’s Out of Date helps citizens make the link between wasted food and climate change.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Water stewardship
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- Guardians of Grub Becoming a Champion
- Reducing greenhouse gas emissions
- Food date labelling
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Waste management and reprocessors
- Trade associations
- National government and departments
- Non-governmental organisations
Prepared by the World Bank and WRAP on behalf of the government of Mexico, the Conceptual Framework brings together the data on food loss and waste in Mexico for the first time, painting a compelling picture of the current situation an creating a framework for action.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- UN SDG 12.3
- Farmers and growers
- National government and departments
- Non-governmental organisations
Unsustainable production and consumption of food constitutes one of the biggest environmental threats to our planet. Eliminating food loss and waste to the largest extent possible – at all stages from producer to consumer – stands out as an urgent and indispensable step towards more sustainable food systems.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Farmers and growers
- Hospitality and food service
- National government and departments
- Non-governmental organisations