Resources
The Waste Prevention Programme in England for 2013 was set out in the policy paper ‘Prevention is better than cure: The role of waste prevention in moving to a more resource efficient, circular economy'. This report provides a review of the existing waste prevention programme: actions undertaken and impacts.
- Courtauld Commitment
- SCAP 2020
- Collections & recycling
- Collections and sorting
- Hospitality and food service
- Waste management and reprocessors
- Local Authorities
- National government and departments
A cross-industry vision to optimise productivity and minimise waste from farm to fork.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- Guardians of Grub Becoming a Champion
- Reducing greenhouse gas emissions
- Food date labelling
- Meat, poultry and fish
- Whole chain resource efficiency
- Household food waste
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Trade associations
This report outlines progress in reducing UK food waste and greenhouse gas emissions associated with food consumed in the UK – in the context of the Courtauld Commitment 2025 targets (2015 to 2018) and the UN Sustainable Development Goal 12.3 (2007 to 2018).
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
Citizen behaviours, attitudes and awareness around food waste.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- Food date labelling
- Household food waste
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Local Authorities
- Trade associations
WRAP’s latest data show that the strategies developed under Courtauld 2025, and delivered through wide-ranging partnerships, are working.
- 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
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
The UK Plastics Pact is leading a global wave of change in the way we make, use, reuse and dispose of plastic. The UK's model is being replicated in other countries to form a powerful global movement as part of the Ellen MacArthur Foundation's New Plastics Economy initiative. Since April 2018 the Pact has made meaningful progress working towards the four ambitious targets.
- Plastic Packaging
- Eliminating problem plastics
- The UK Plastics Pact
- Plastic packaging design
- Global Plastics Pacts
- Reuse and refill
- Film and flexible packaging
- Waste management and end markets
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Waste management and reprocessors
- Local Authorities
- Packaging producers
- Trade associations
- National government and departments
- Non-governmental organisations
Evidence Project Findings from Phase 1 & 2 - Surveys of Manufacturers, Redistributors and Hospitality and Food Service Sector.
- Food and drink
- Reducing and preventing food waste
- Surplus food redistribution
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Food date labelling
- UN SDG 12.3
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Trade associations
Outlining progress made in the first year of the Food Waste Reduction Roadmap.
- 185 organisations committed to the Roadmap, including 156 food businesses.
- 121 large businesses provided evidence of having implemented Target, Measure, Act.
- More than 40 businesses publicly reported food surplus and waste data in 2019.
- Engagement and training sessions were held with more than 150 businesses.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- Meat, poultry and fish
- Fresh produce sector
- Dairy sector
- Bakery sector
- Ambient foods sector
- Convenience, chilled foods and frozen
- Whole chain resource efficiency
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Waste management and reprocessors
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.
- Food and drink
- Water stewardship
- Courtauld Commitment
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Trade associations
- Non-governmental organisations
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.
- Waste management and end markets
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Hospitality and food service
- Retailers and brands
- National government and departments
Prepared on behalf of Champions 12.3, a new report finds a compelling business case for action on food waste prevention in restaurants.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- UN SDG 12.3
- Hospitality and food service
Prepared on behalf of Champions 12.3, a new report finds a compelling business case for action on food waste prevention in restaurants.
- Food and drink
- Reducing and preventing food waste
- Hospitality and food service