Resources

The purpose of this guidance is to ensure that bread and bakery goods are properly labelled and stored and used correctly in the home.

This guidance is a significant move in the fight against food waste. It will help ensure shoppers are given consistent, clear advice around how to manage and store food at home.

This document provides guidance on how to apply and use food date labels1 and how UK law applies throughout the ‘life cycle’ of a food product (that is from initial product design and development right through to sale or redistribution).

This document summarises steps for any business to become a good water steward and reduce exposure to water risks. It includes a list of actions and links to further sources of guidance and support tools. It also shows a map of the Courtauld 2025 collective action project locations.

This is a list of food surplus and food wastepercentage rates across a range of agricultural sectors. The aim is tohelp farmers understand average, high and low performance in their sectors. The data is taken from the WRAP report Food waste in primary production in the UK.

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. 

This guide explores the challenges and opportunities in accepting commercial and industrial (C&I) waste at HWRCs (Household Waste and Recycling Centres) and Waste Transfer Stations (WTS).

Defining the actions the hospitality and food service sector will take to help to deliver the UK Food Waste Reduction Roadmap.

This guidance provides tips for specifying and designing paper and board packaging that can be reprocessed in mills that use standard pulping technology. It will help designers and manufacturers to improve the recyclability of more challenging material, in order to increase the quantity and quality of recycled paper.

Identification of and recommendations to overcome barriers to the development of post-consumer, closed loop clothing recycling in the UK.

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.

This guidance is intended to help local authorities maximise the benefit that they obtain for the dry recyclables collected as part of their provision of waste services.