Resources

Case study
15 March 2021

The Government’s current Environment Plan introduced its policy to achieve zero avoidable plastic waste by the end of 2042. One of the aims is to reduce the amount of plastic in circulation through reducing demand for single-use plastic. WRAP has been working closely with retailers to explore plastic-free/loose supermarket aisles and has supported a leading UK retailer, Morrisons, to evaluate a plastic-free/loose fresh produce trial in its store in Skipton, North Yorkshire.

Initiatives:
  • Food and drink
  • Courtauld 2025
  • Food Waste Reduction Roadmap
  • Food date labelling
  • Fresh produce sector
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Packaging producers
Case study
10 April 2019

WRAP is working in partnership with industry to develop a viable process to improve the identification and sorting of post-consumer packaging (including PET, HDPE and PP) suitable for food-grade application. The phases below provide an update on the progress made so far and the remaining challenges. For the latest report (2016) looking at fluorescent markers, see Phase 6.

Initiatives:
  • Collections & recycling
  • Kerbside collection
  • Material Recovery Facilities
  • Dry materials
Sector:
  • Packaging producers
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 2025
  • 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
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 2025
Sector:
  • Hospitality and food service
  • Packaging producers
Case study
27 November 2014

Crieff Hydro took part in a food waste monitoring trial to actively measure and reduce food waste in its main Meikle restaurant. By using a smart meter to measure food waste, the hotel identified the areas to focus on were the breakfast and lunch buffet. Subsequently the hotel reduced food waste through various measures.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld 2025
Sector:
  • Hospitality and food service
  • Packaging producers
Case study
27 November 2014

The Salutation Hotel, part of the Strathmore Hotel Group, took part in an eight week trial to actively monitor and reduce food waste. The trial successfully reduced the weight of food waste per cover by 36% and achieved financial savings worth approximately £10,900 per annum. Replicating these savings across all seven hotels in the group could lead to reductions of 29 tonnes of food waste and £76,000  of savings due to reduced food purchasing costs each year.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld 2025
Sector:
  • Hospitality and food service
  • Packaging producers
Case study
30 April 2014

As leading members of the Hospitality and Food Service Agreement, City Hotel Derry and RiverRidge Recycling are acutely aware of the costs to business of food waste, and the need for collaborative partnerships to ensure food waste prevention.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld 2025
Sector:
  • Hospitality and food service
  • Packaging producers
Case study
15 May 2013

Stansted Airport Limited worked with catering outlets to fit food waste recycling collections into their busy schedule, helping to cut costs and meet landfill diversion targets.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld 2025
Sector:
  • Hospitality and food service
  • Packaging producers
Case study
4 April 2013

Eden Caterers is based in London, employs 25 people and caters for over 20,000 people each month. The company has implemented a number of measures to help it with its ambition to achieve zero waste to landfill.

Initiatives:
  • Food and drink
  • Measuring and reporting food waste
  • Courtauld 2025
Sector:
  • Hospitality and food service
  • Packaging producers
Case study
14 November 2012

Strattons is a small, independent, family-run hotel in Norfolk. In just one year (2010-11), the hotel managed to save over £16,000 by reducing food and packaging waste, increasing recycling to 98% and making savings in other areas such as good housekeeping and water use.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld 2025
Sector:
  • Hospitality and food service
  • Packaging producers
Case study
15 May 2012

A review by contract caterer Elior highlighted potential savings of over £2,000 on a single site. Monitoring food waste generated quickly led to a more cost effective, less wasteful method of working.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld 2025
Sector:
  • Hospitality and food service
  • Packaging producers