Resources

This document is intended to answer the most frequently asked questions that relate to the key elements of the Food Waste Reduction Roadmap and support its implementation. These are based on feedback gathered during the consultation process with the UK food and drink industry during 2018.

There are many considerations when deciding on pack design, label layout and content. 

Helping consumers reduce food waste through better labelling and product changes.

The purpose of this guidance is to ensure that bread and bakery goods are properly labelled and stored and used correctly in the home.

Evidence Project Findings from Phase 1 & 2 - Surveys of Manufacturers, Redistributors and Hospitality and Food Service Sector.

Outlining progress made in the first year of the Food Waste Reduction Roadmap.

This report outlines findings from a WRAP project to identify potential end users and markets for salty whey and its derivates. Salty whey is produced during cheese production and contains valuable proteins, which are currently in high demand.

Find out about the many convenience, chilled and frozen food businesses that have signed up to the Food Waste Reduction Roadmap, and are taking targeted action to reduce waste in their own operations.

Find out about the many dairy businesses that have signed up to the Food Waste Reduction Roadmap, and are taking targeted action to reduce waste in their own operations.

All large grocery retailers have committed to the Roadmap and implemented Target, Measure, Act. These businesses have a collective turnover of more than £160bn, representing almost 80% of the grocery retail and wholesale sector.

Supporting organisations are critical to the success of the Food Waste Reduction Roadmap, through the work done to recruit food businesses in the first instance and then to help these businesses to implement Target, Measure, Act.