Resources

Case study
19 July 2019

Many Confectionery and Soft drinks businesses have signed up to the Food Waste Reduction Roadmap, and are taking targeted action to reduce waste in their own operations.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Food Waste Reduction Roadmap
  • UN SDG 12.3
Sector:
  • Manufacturers
Case study
4 July 2019

An examination of the activity, outcomes and cost effectiveness of resource efficiency cluster activity through the use of five case studies, secondary research and stakeholder/expert interviews.

Initiatives:
  • Re-use and recycling
Sector:
  • Local Authorities
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
6 February 2019

Supporting the findings in the Healthy Sustainable Eating and Food Waste research, workshops were run with two community groups to explore food consumption and food waste generation in lower income groups.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
Sector:
  • Hospitality and food service
Case study
28 November 2018

This report reviews the available evidence of the effects of plastic packaging in helping to reduce the amount of fresh produce thrown away in the home to inform discussions on providing uncut fresh fruit and vegetables loose/plastic-free in store.

Initiatives:
  • Plastic Packaging
  • Eliminating problem plastics
  • The UK Plastics Pact
Sector:
  • Retailers and brands
Case study
5 November 2018

New report by WRAP uncovers the scale of the milk waste across the supply chain and highlights the ways we can significantly reduce thousands of tonnes of milk waste worth more than £150Million.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
Sector:
  • Hospitality and food service
Case study
28 September 2018

Tamar Water Stewardship Business Board for Cornwall and Devon

Businesses are working at a catchment level in Devon & Cornwall through a business board initially chaired by South West Water (SWW). The Westcountry Rivers Trust (WRT) is providing technical support to the business board and BITC, due to their experience in catchment management, local project delivery and ability to connect the board to the Tamar Catchment Partnership.

BITC is engaging businesses with suppliers based within Devon and Cornwall and using the Tamar catchment as an initial exemplar, with a view to expand this across the region in due course.

Initiatives:
  • Food and drink
Sector:
  • Hospitality and food service
Case study
13 March 2018

Spain is a major sourcing area for fresh produce and other commodities consumed in the UK, accounting for over 20% of our imports of fruit and vegetables. In a recent report published by The PRI and WWF, 12% of Spain’s cropland was found to be at high water risk, demonstrating that our reliance on Spanish products also exposes UK supply chains to some significant water risks.

Initiatives:
  • Food and drink
Sector:
  • Hospitality and food service
Case study
13 March 2018

The Wye is one of the most significant and important rivers in the UK which is reflected in its EU designation as a Special Area of Conservation (SAC) and Site of Special Scientific Interest (SSSI). But the river and wider catchment are under significant pressure which are affecting the sustainability of the agriculture sector (soil loss & health) and the viability of the local economy (pollution impacting tourism and restricting development).

Initiatives:
  • Food and drink
Sector:
  • Hospitality and food service
Case study, Guide
26 January 2018

It’s simple – reducing the amount of food your manufacturing business throws away makes sense. Food waste takes many forms, yet it all has a value.

Initiatives:
  • Food and drink
Sector:
  • Hospitality and food service
Case study
2 October 2017

Through consultation with industry it has been identified that many business working in the food supply chain understand the concept of getting more value from food waste or valorisation. These case study examples bring adding value to life.

Initiatives:
  • Food and drink
Sector:
  • Manufacturers
Case study
2 October 2017

A key area of focus for WRAP’s Courtauld Commitment 2025 is to identify the best ways to recover products from food waste with the remaining wastes still being recycled in the most appropriate way.

Initiatives:
  • Food and drink
Sector:
  • Manufacturers