Resources

Case study
6 February 2024

Working with suppliers to address food surplus and waste in the fresh fish supply chain.

Initiatives:
  • Courtauld Commitment
  • Food Waste Reduction Roadmap
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
Case study
31 August 2023

Standard bread is the second most wasted food in UK households and represents 80% of all bakery waste in the UK.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
Sector:
  • Hospitality and food service
  • Retailers and brands
  • Local Authorities
  • National government and departments
  • Non-governmental organisations
Case study
31 August 2023

Previous WRAP research has shown that 41% of edible household food waste is a result of food not being used in time. A date label was cited as the trigger for the disposal of 600,000 tonnes (16%) of edible food waste.

Initiatives:
  • Food date labelling
  • Meat, poultry and fish
Sector:
  • Hospitality and food service
  • Retailers and brands
  • National government and departments
  • Non-governmental organisations
Case study
31 March 2023

Around 70% of the food wasted in the UK is produced by citizens in their own homes, with over 4.5 million tonnes of food that could have been eaten being thrown away by UK households every year. Inherently this is a result of consumers purchasing too much food.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Household food waste
  • Behaviour change interventions
  • Consumer behaviour
Sector:
  • Hospitality and food service
  • Retailers and brands
  • Local Authorities
  • National government and departments
  • Non-governmental organisations
Case study
31 March 2023

Ramadan is the holiest month in the Islamic calendar. During the month-long celebration, research has suggested leftover food waste is expected to go up from an average of 2.7 kilograms per person, per day, to 4.5 kilograms.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Household food waste
  • Behaviour change interventions
  • Consumer behaviour
Sector:
  • Hospitality and food service
  • Retailers and brands
  • Local Authorities
  • National government and departments
  • Non-governmental organisations
Case study
31 March 2023

Around 70% of the food wasted in the UK is produced by citizens in their own homes, with over 4.5 million tonnes of food that could have been eaten being thrown away by UK households every year.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Household food waste
  • Behaviour change interventions
  • Consumer behaviour
Sector:
  • Hospitality and food service
  • Retailers and brands
  • Local Authorities
  • National government and departments
  • Non-governmental organisations
Case study
31 March 2023

Ramadan is the holiest month in the Islamic calendar. During the month-long celebration, it has been observed that the amount of food that is thrown away increases, with WRAP’s insights suggesting more food goes to waste over this period than at other times of the year.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Household food waste
  • Behaviour change interventions
  • Consumer behaviour
Sector:
  • Hospitality and food service
  • Retailers and brands
  • Local Authorities
  • National government and departments
  • Non-governmental organisations
Case study
27 March 2023

In May 2022, WRAP published a set of Scope 3 GHG Measurement & Reporting Protocols to act as sector guidance for food and drink businesses, building on the GHG Protocol and other global standards.

Initiatives:
  • Food and drink
  • Courtauld Commitment
  • Reducing greenhouse gas emissions
  • Whole chain resource efficiency
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Trade associations
  • National government and departments
  • Non-governmental organisations
Case study
27 March 2023

Following the launch of WRAP’s Scope 3 GHG Measurement and Reporting Protocols for Food and Drink in May 2022, which provides businesses with a consistent methodology to measure and track progress in reducing supply chain greenhouse gas (GHG) emissions, 17 Courtauld Signatories from across the sector agreed to test the new materials in their business environment as part of a WRAP-led pilot programme.  

Initiatives:
  • Food and drink
  • Courtauld Commitment
  • Reducing greenhouse gas emissions
  • Whole chain resource efficiency
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Trade associations
  • National government and departments
  • Non-governmental organisations
Case study
27 March 2023

In May 2022, WRAP published a set of Scope 3 GHG Measurement & Reporting Protocols to act as sector guidance for food and drink businesses, building on the GHG Protocol and other global standards.

Initiatives:
  • Food and drink
  • Courtauld Commitment
  • Reducing greenhouse gas emissions
  • Whole chain resource efficiency
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Trade associations
  • National government and departments
  • Non-governmental organisations
Case study
27 March 2023

In May 2022, WRAP published a set of Scope 3 GHG Measurement & Reporting Protocols to act as sector guidance for food and drink businesses, building on the GHG Protocol and other global standards.

Initiatives:
  • Food and drink
  • Courtauld Commitment
  • Reducing greenhouse gas emissions
  • Whole chain resource efficiency
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Trade associations
  • National government and departments
  • Non-governmental organisations
Case study
27 March 2023

In May 2022, WRAP published a set of Scope 3 GHG Measurement & Reporting Protocols to act as sector guidance for food and drink businesses, building on the GHG Protocol and other global standards.

Initiatives:
  • Food and drink
  • Courtauld Commitment
  • Reducing greenhouse gas emissions
  • Whole chain resource efficiency
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Trade associations
  • National government and departments
  • Non-governmental organisations