Resources

Research from WRAP in 2009 found UK hotels, pubs, restaurants and quick service restaurants disposed of 600,000 tonnes of food waste.

• Some of this is made up of things like peelings, cores and bones, but the majority is (or once was) perfectly good food. 
• Little by little all this waste adds up.
• WRAP research indicates that by not throwing away good food (and diverting food waste  such as peelings, bones etc. to anaerobic digestion) pubs restaurants and hotels in the UK could save more than￡720 million a year.

Increasing the amount of food surplus that is redistributed from food businesses is a key strand of the strategy to reduce food waste, to deliver the Courtauld Commitment 2025 (Courtauld 2025) target and ultimately the Sustainable Development Goal 12.3. There has been a significant increase in activities aimed at achieving this, with good progress being made over recent years (Surplus Food Redistribution in the UK; 2015 to 2017).

This document provides a summary of the methodology for the Household Simulation Model (HHSim).

The following organisations have committed to the Food Waste Reduction Roadmap and the Target, Measure, Act principles.

WRAP’s mission is to accelerate the move to a sustainable, resource-efficient economy through:

• re-inventing how we design, produce and sell products
• re-thinking how we use and consume products
• re-defining what is possible through re-use and recycling

WRAP and UK food businesses have agreed some common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard)

Galvanising the entire plastics value chain around a common roadmap for flexible plastic packaging. 

New guidance addresses the confusion over compostable plastic packaging giving retailers and manufacturers the tools to make the right decisions when considering using compostable plastic. 

This document is intended to answer the most frequently asked questions that relate to the key elements of the Food Waste Reduction Roadmap and support its implementation. These are based on feedback gathered during the consultation process with the UK food and drink industry during 2018.

There are many considerations when deciding on pack design, label layout and content. 

The purpose of this guidance is to explain and demonstrate which changes to products, packs, labels and the retail environment are most effective and impactful in helping consumers reduce fruit and vegetable waste, and how they can be applied.