Resources

A methodology and associated tool for quantifying the potential impact of re-use, including greenhouse gas emissions, job opportunities or financial impacts. 

The calculator allows those creating and selling compost to see the financial values of key nutrients in compost and digestate when compared to inorganic fertilisers. The values are based on current market prices for fertilisers and the typical readily available nutrient content of composts and digestates.

This project provides wood reprocessors with the tools needed to enable them to easily identify contaminated wood.

The Materials Facility (MRF) Reporting Portal is an online tool which allows users to interrogate the data around material quality supplied by MRFs. This comes under the Environmental Permitting (England and Wales) (Amendment) Regulations 2014 (Schedule 9A - the ‘MF Regs’).

The WRAP commercial and household waste/recycling ‘apportionment tool’ assists local authorities to calculate the proportion of waste and recycling when it is co-collected on the same vehicle.

This guide is aimed at food and drink producers, manufacturers and retailers, logistics providers and wholesalers who are already sending food surpluses to animal feed or those who wish to investigate the possibilities for their company. It will help you identify suitable surplus food, understand the current legislation, and implement robust processes and procedures.

The chart below shows UK exports of plastic packaging and non-packaging plastic from 2008 to 2015.

Getting employees engaged in a company’s quest to improve resource efficiency has proved to be a surefire winner. With many companies having run successful campaigns relating to energy and water, WRAP has produced the ‘Your Workplace Without Waste’ programme to help you tackle food and packaging waste in your business.

WRAP worked with nine small and medium size (SME) businesses in the Swansea and the Gower Area of Outstanding Natural Beauty to identify ways of saving money by improving their environmental performance. The work highlighted how, by working together, small businesses can deliver substantial savings.

Food waste is a constant challenge for commercial kitchens, which creativity in the kitchen can really help to tackle. Watch our chef masterclasses to get practical tips and ideas on how to get the most from ingredients, waste less and save money.  

This tool highlights the potential scale of opportunities for resource efficiency in fresh produce supply chains.

This aim and objectives section looks in detail at defining your communications aim and setting your overall objectives.