Resources

Unlocking the full economic and environmental benefits of waste reduction and resource efficiency in the food and drink supply chain requires a rapid transition to a more sustainable food system. More efficient production and wasting less will help, but we should also consider the sustainability of the food we eat, sell and serve.

Pulses, grains and vegetables require fewer resources and generate less greenhouse gas emissions than other food types, and are therefore cornerstones of sustainable eating.

Food surplus and waste measurement and reporting guidelines

WRAP and UK food businesses have agreed 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).

These have been produced in support of the UK Food Waste Reduction Roadmap – to help the UK meet the Sustainable Development Goal (SDG) 12.3 and the Courtauld Commitment 2030 target to halve food waste by 2030.

WRAP and UK food businesses have agreed 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).

The measurement and reporting guidelines are common guidelines for UK companies in measuring and reporting food waste/surplus data, consistent with the Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

A guide to setting and maintaining quality specifications.

This guidance helps reduce consumer food waste, with a focus on fresh pork, beef and lamb. It covers advice and insights on changes to products, packs, labels and retail.

This information sheet provides additional background on the labelling guidance published by WRAP, and written in conjunction with the Food Standards Agency (FSA; in conjunction with FSA in Wales, FSA Northern Ireland and Food Standards Scotland) and Defra Labelling. It also describes the process by which input was gathered from those to whom the guidance is aimed at (food producers and retailers, hospitality and food services businesses, charitable and commercial redistribution organisations and those involved in the enforcement of labelling-related regulations), and contains a list of frequently asked questions and answers.

This visual guide has been produced to help illustrate examples of how the recommendations in this guidance could look, be applied and, specifically, which labelling and design features are most effective in helping consumers reduce fresh chicken waste.

WRAP is working with retailers and manufacturers, logistics and redistribution organisations, together with industry bodies, to identify ways of increasing the beneficial use of surplus food.

Preventing food waste is a key priority for the food & drink sector, governments and individuals.  Preventing food waste at source should always come first, but surpluses can arise for a number of reasons; for example, food incorrectly labelled, over-ordered, over-supplied or obsolete seasonal stock.

The Publicly Available Specification 111 (BSI PAS 111:2012) for processing wood waste was commissioned by WRAP in collaboration with the British Standards Institution (BSI) and extensive consultation with the wood recycling industry. 

In order to get people involved it is important to understand the target audience, work with partners and stakeholders, and link to national initiatives such as Go Real.

The Sustainable Clothing Action Plan (SCAP) brings together clothing retailers, brands, suppliers, local authority representatives, recyclers, charities, trade bodies and the public sector to reduce the environmental footprint of clothing.