Resources

Guide
11 December 2020

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.
Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Guardians of Grub
  • Guardians of Grub Becoming a Champion
  • Household food waste
Sector:
  • Hospitality and food service
Guide
9 October 2020

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).

 

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Surplus food redistribution
  • Courtauld 2025
  • Food Waste Reduction Roadmap
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Trade associations
Guide
2 October 2020

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

Initiatives:
  • Reducing and preventing food waste
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
Guide
24 September 2020

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

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Surplus food redistribution
  • Courtauld 2025
  • Food Waste Reduction Roadmap
  • Guardians of Grub
  • Whole chain resource efficiency
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Waste management and reprocessors
  • Trade associations
Guide
11 September 2020

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
Initiatives:
  • 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
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Surplus food redistribution
  • Water stewardship
  • Courtauld 2025
  • Food Waste Reduction Roadmap
  • Guardians of Grub
  • Guardians of Grub Becoming a Champion
  • Reducing greenhouse gas emissions
  • Food date labelling
  • Meat, poultry and fish
  • Fresh produce sector
  • Dairy sector
  • Bakery sector
  • Ambient foods sector
  • Convenience, chilled foods and frozen
  • Funding
  • Whole chain resource efficiency
  • Household food waste
  • Behaviour change interventions
  • TRIFOCAL
  • Refresh
  • UN SDG 12.3
  • Textiles
  • Fibre & fabric selection
  • Consumer behaviour
  • Re-use & recycling
  • Non-clothing textiles
  • Design for extending clothing life
  • SCAP 2020
  • Textiles 2030
  • ECAP
  • Collections & recycling
  • Consistency in collections
  • Service design
  • Communicating with residents
  • Contamination prevention
  • Collections and sorting
  • Kerbside collection
  • Recycling in urban areas
  • HWRCs & bring sites
  • Commercial waste
  • Material Recovery Facilities
  • Re-use
  • Dry materials
  • Organics
  • Recovered materials markets
  • Market situation reports
  • Market snapshots
  • Gate fees
  • UN SDG 12.5
  • Electricals
  • Product durability
  • Minimising product returns
  • Consumer behaviour
  • Re-use and recycling
Sector:
  • 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
Guide
20 August 2020

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)

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Food Waste Reduction Roadmap
Sector:
  • Hospitality and food service
Guide
14 July 2020

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

Initiatives:
  • Plastic Packaging
  • Eliminating problem plastics
  • The UK Plastics Pact
  • Plastic packaging design
  • Global Plastics Pacts
  • Film and flexible packaging
  • Waste management and end markets
Sector:
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Waste management and reprocessors
  • Local Authorities
  • Packaging producers
  • Trade associations
  • National government and departments
Guide
21 April 2020

Date labels, storage advice and freezing for food safety

This summary information produced by WRAP, the Food Standards Agency and Defra covers date labelling and storage instruction requirements for surplus food, in order for it to be safely redistributed. The aim is to increase the amount of food made available by food businesses for redistribution and accepted by recipient organisations.
 

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Surplus food redistribution
  • Courtauld 2025
  • Food Waste Reduction Roadmap
  • Guardians of Grub
  • Food date labelling
  • Meat, poultry and fish
  • Fresh produce sector
  • Dairy sector
  • Bakery sector
  • Ambient foods sector
  • Convenience, chilled foods and frozen
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Packaging producers
  • Manufacturers
  • Retailers and brands
  • Hospitality and food service
  • Local Authorities
  • Trade associations
  • Non-governmental organisations
Guide
6 February 2020

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. 

Initiatives:
  • Plastic Packaging
  • Eliminating problem plastics
  • The UK Plastics Pact
  • Plastic packaging design
  • Global Plastics Pacts
Sector:
  • Hospitality and food service
  • Retailers and brands
  • Waste management and reprocessors
  • Local Authorities
  • Packaging producers
  • Trade associations
  • National government and departments
Guide
1 January 2020

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.

Initiatives:
  • Food and drink
  • Measuring and reporting food waste
  • Courtauld 2025
  • Food Waste Reduction Roadmap
  • Guardians of Grub
  • Whole chain resource efficiency
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Waste management and reprocessors
Guide
1 January 2020

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

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Courtauld 2025
  • Food Waste Reduction Roadmap
  • Food date labelling
  • Convenience, chilled foods and frozen
  • UN SDG 12.3
Sector:
  • Hospitality and food service
  • Retailers and brands
  • Packaging producers
  • Trade associations
Guide
4 November 2019

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.

Initiatives:
  • Food and drink
  • Courtauld 2025
  • Food Waste Reduction Roadmap
  • Food date labelling
  • Fresh produce sector
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Packaging producers