Resources

Evidence Project Findings from Phase 1 & 2 - Surveys of Manufacturers, Redistributors and Hospitality and Food Service Sector.

Outlining progress made in the first year of the Food Waste Reduction Roadmap.

This report outlines findings from a WRAP project to identify potential end users and markets for salty whey and its derivates. Salty whey is produced during cheese production and contains valuable proteins, which are currently in high demand.

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.

An estimate for food surplus and food waste in primary production in the UK.

One of the world’s largest public surveys into attitudes on food waste and packaging.

Updated figures for surplus food redistribution via charities and commercial outlets from retail, manufacturing and the hospitality & food service sector for the three year period 2015-2018.

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.

This qualitative research explored the connections between health, sustainability, and food waste.

Meeting nutritional and environmental goals without sacrificing convenience.