Resources
In May 2022, WRAP published a set of Scope 3 GHG Measurement & Reporting Protocols to act as sector guidance for food and drink businesses, building on the GHG Protocol and other global standards.
- Food and drink
- Courtauld Commitment
- Reducing greenhouse gas emissions
- Whole chain resource efficiency
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- National government and departments
- Non-governmental organisations
The project has optimised the process which puts waste milk back into high grade products like shampoo sachets.
- Plastic Packaging
- Eliminating problem plastics
- Plastic packaging design
- Global Plastics Pacts
- Film and flexible packaging
- Waste management and end markets
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Waste management and reprocessors
From new voluntary agreements in Colombia and Denmark to engaging citizens in 12 countries through Food Waste Action Week, our Annual Report gives an insight into what WRAP was busy working on in 2022/23.
- Plastic Packaging
- Circular Economy Fund
- Public Sector Procurement Support
- Food and drink
- Textiles
- Collections & recycling
- 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
The Hospitality Sector Council is made up of experts who represent a cross-section of the sector, to support the delivery of the government’s Hospitality Strategy. The Council will identify and oversee actions related to the 22 commitments in the strategy and co-create sensible solutions using their expert knowledge and assess the strength of the sector.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- Hospitality and food service
Around 320,000 tonnes of edible fresh fruit and 1.3 million tonnes of edible fresh vegetables and salad are wasted in UK homes each year, worth an estimated £3.8 billion. Approximately £2.2 billion of this is wasted because it is not eaten in time.
- Food and drink
- Reducing and preventing food waste
- Fresh produce sector
- Household food waste
- Behaviour change interventions
- Consumer behaviour
- Hospitality and food service
- Retailers and brands
- Local Authorities
- National government and departments
- Non-governmental organisations
In May 2022, WRAP published a set of Scope 3 GHG Measurement & Reporting Protocols to act as sector guidance for food and drink businesses, building on the GHG Protocol and other global standards.
- Food and drink
- Courtauld Commitment
- Reducing greenhouse gas emissions
- Whole chain resource efficiency
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Trade associations
- National government and departments
- Non-governmental organisations
In November 2021, 65 key stakeholders from across all sectors of the UK food industry and water stewardship community came together to support WRAP’s Water Roadmap, embarking on a collective journey to address water risk in our food & drink supply chain.
- Food and drink
- Water stewardship
- Courtauld Commitment
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Trade associations
- National government and departments
- Non-governmental organisations
In this report, we gather evidence on the food waste attitudes, knowledge and behaviour of UK households through a series of citizen surveys carried out during 2022. The publication is part of the largest and longest running series of its kind, having been undertaken by WRAP since 2007.
The latest results cover a period when the UK began to settle into a ‘new normal’ after all Covid-19 restrictions ended in February 2022, followed immediately by an evolving cost-of-living crisis. It was another year of adjustment in the daily routines of many UK citizens, including working patterns, feelings of time pressure and eating habits, which all appear to influence food waste.
- Food and drink
- Measuring and reporting food waste
- Courtauld Commitment
- Household food waste
- Hospitality and food service
- Retailers and brands
- Local Authorities
- National government and departments
New research highlighting opportunities for the Hospitality and Food Service sector to reduce the amount of food left on customers plates, but still offer value for money for diners.
The research, conducted in July 2022, provides new insights into customer behaviours and attitudes to food waste when dining out.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Guardians of Grub
- Guardians of Grub Becoming a Champion
- UN SDG 12.3
- Hospitality and food service
Tracking the UK's progress towards achieving the Courtauld 2030 food waste target and UN Sustainable Development Goal 12.3.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
Working at all stages from farm to fork to improve efficiency and productivity, minimise waste, protect natural assets and reduce global warming.
- Food and drink
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Reducing greenhouse gas emissions
- Meat, poultry and fish
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
Transforming the food system is critical in the fight against climate change. We need to act now.
- 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
- Reducing greenhouse gas emissions
- Food date labelling
- Whole chain resource efficiency
- Household food waste
- Behaviour change interventions
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands