Resources

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.

Progress made by retailers & brands in helping people buy the right amounts of food, and to make better use of the food they buy.

The final report of achievements by signatories to the Courtauld Commitment 3 (CC3).

This report provides extensive details about household food and drink waste including detailed reasons about why it is thrown away, the size of individual instances of waste and the proportion of food left in packaging. 

This short research note provides updated (2015) estimates for food surplus and waste in wholesale grocery sector, including cash and carry, and specialist wholesale markets.

These field experiment reports for quality digestate and compost in agriculture provide a robust evidence base to support the confident use of digestate and composts as renewable fertilisers by farmers and growers.

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.

This report is a quantification of the true cost of food waste in the UK’s Hospitality and Food Service industry.

More recent headline figures for food waste in the sector have been published in the Courtauld Commitment 2025 Milestone Progress Report.

In 2012, WRAP undertook a consumer survey and qualitative discussion groups to identify barriers to, and opportunities for, food and drink waste prevention in restaurants, pubs, quick service restaurants, hotels, staff restaurants and leisure venues.