Resources

A guide for fashion and textiles brands

On this page you'll find introductory information about the UK Food Waste Reduction Roadmap, including the benefits in joining and everything your business needs to get started in delivering the Roadmap and 'Target, Measure, Act'.

A webinar to launch the updated Local Authority Material Sales Guide and information to help LA officers maximise the benefit they obtain for the dry recyclables they collect.

A webinar on the subject of Building Back Greener and futureproofing your fashion & textile business in relation to future UK policy. This includes contributions from WRAP’s Head of Policy and Insights, Keith James as well as Tamara Cincik, Founder and CEO of Fashion Roundtable.

Supporting on-farm measurement.

This resource pack is for farm advisers, including field teams and technical staff in supply chain businesses who work with farmers, as well as independent advisers. It supports advisers to deliver projects with groups of farmers to measure food surplus and waste together. Working in groups helps farmers to identify differences and collaborate on opportunities to improve.

Setting out the UK’s vision for best in class design in rigid household plastic packaging. Includes plastic packaging currently classed as recyclable and the ambition for recycled content. 

Updated Guidance: March 2021 

Textiles take-back schemes, where customers donate unwanted clothing to retailers to be re-used or recycled, are a key part of developing a more circular fashion industry.

An introductory webinar on how textiles and fashion businesses can reduce the environmental footprint of the products they sell. 

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.

This document has been produced by WRAP to demonstrate how the Food Waste Prevention – a guide to help you & your business challenge existing product life & ‘open’ life (the guide) can be used. This worked example is theoretical and has been based on a raw meat product.