Resources

Case study
15 June 2017

A new generation of sustainable products by design

80% of the environmental impacts of today’s products and services are determined at the early stages of product design and development.

Initiatives:
  • Food and drink
  • Courtauld Commitment
Sector:
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
Case study
11 January 2017

Many businesses have taken steps to develop innovative partnerships to facilitate an increase in the amount of surplus food they redistribute. Here we highlight some examples.

Initiatives:
  • Food and drink
  • Surplus food redistribution
  • Courtauld Commitment
  • Food Waste Reduction Roadmap
  • Food date labelling
Sector:
  • Retailers and brands
Case study
10 January 2017

The final report of achievements by signatories to the Hospitality and Foods Service Agreement (HaFSA).

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Surplus food redistribution
  • Courtauld Commitment
  • Food Waste Reduction Roadmap
  • Guardians of Grub
  • Guardians of Grub Becoming a Champion
Sector:
  • Hospitality and food service
  • Retailers and brands
  • Packaging producers
  • National government and departments
Case study
13 December 2016

This case study looks at two projects that adopted a best practice approach to Materials Management Planning, in accordance with CL:AIRE’s recently published “Definition of Waste: Development Industry Code of Practice”. 

Initiatives:
  • Waste management and end markets
  • Surplus food redistribution
Sector:
  • Farmers and growers
Case study
17 May 2016

Using surplus bakery products in animal feed – and saving money.

Tesco and SugaRich have successfully worked together since 2012 to tackle the problem of surplus bakery products from stores, safely diverting 80% to animal feed, instead of to AD.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Surplus food redistribution
  • Courtauld Commitment
Sector:
  • Retailers and brands
Case study
19 October 2015

Working with the Welsh Government, WRAP Cymru is working to maximise the redistribution of surplus food during production and in the supply chain.

One of the key areas where surplus food can be redistributed to local organisations is from the back of retail stores. WRAP Cymru has partnered with a Sainsbury’s in Cardiff to undertake a back-of-store pilot project working with two local charities that can make use of the food surplus.

Initiatives:
  • Reducing and preventing food waste
Sector:
  • Hospitality and food service
  • Waste management and reprocessors
  • Non-governmental organisations
Case study
22 June 2015

Supported by WRAP, Brakes embarked on a project to analyse the annual waste arisings from its ambient, chilled and frozen depots in order to identify waste prevention opportunities.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld Commitment
Sector:
  • Hospitality and food service
  • Packaging producers
Case study
2 June 2015

Sodexo took part in a food waste monitoring trial evaluating the use of manual monitoring and smart meters at six of its UK and Ireland sites. The project was funded by WRAP as part of the Hospitality and Food Service Agreement (HaFSA).

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld Commitment
Sector:
  • Hospitality and food service
Case study
27 March 2015

Reducing syrup waste in soft drinks manufacture saves £117,000 a year.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Courtauld Commitment
Sector:
  • Manufacturers
Case study
27 March 2015

The British Beer and Pub Association (BBPA) and British Soft Drinks Association (BSDA) worked in collaboration with Britvic Soft Drinks and Carlsberg (UK) on a joint project to reduce the amount of ingredient and product waste being sent to sewer and to land injection in the brewing and soft drinks industries: ‘Project Shandy’.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Courtauld Commitment
Sector:
  • Manufacturers
Case study
27 March 2015

In this case study we report on the successful collaborative approach taken by Greencore and Sainsbury’s in driving waste out of their sandwich supply chain.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Courtauld Commitment
Sector:
  • Manufacturers
  • Retailers and brands
Case study
26 March 2015

A programme of whole chain resource efficiency Pathfinder projects. 

This work involves reviewing a range of products from the farm to the consumer, and how information in the chain is used to plan and drive production. 

Initiatives:
  • Food and drink
  • Courtauld Commitment
  • Meat, poultry and fish
Sector:
  • Manufacturers