Resources
WRAP has produced this guide to help health, safety and environment managers; or others with management responsibilities to improve the efficiency of their organisation’s use of resources – e.g. raw materials, water, energy – as a means of improving the performance of their business.
- Plastic Packaging
- Waste management and end markets
- Collections & recycling
- Collections and sorting
- Commercial waste
- 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
Good menu planning can be a great way of preventing food waste within your organisation and to help put profits on the bottom line.
- Food and drink
- Courtauld Commitment
- Hospitality and food service
This report provides an assessment of how food waste levels have changed historically in the UK, and the potential impact of a range of ‘exogenous’ factors and interventions on food waste levels in the future.
- 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
- Waste management and reprocessors
- Local Authorities
Reducing food waste in Europe
Resource Efficient Food and dRink for the Entire Supply cHain (REFRESH) was an EU research project taking action against food waste. 26 partners from 12 European countries and China worked towards the project's goal to contribute towards Sustainable Development Goal 12.3 of halving per capita food waste at the retail and consumer level and reducing food losses along production and supply chains, reducing waste management costs, and maximizing the value from un-avoidable food waste and packaging materials.
- Food and drink
- Hospitality and food service