Resources

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.

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.

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

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”. 

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.

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.

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.

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’.

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.

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

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. 

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 development and design.