Resources

Unlocking the full economic and environmental benefits of waste reduction and resource efficiency in the food and drink supply chain requires a rapid transition to a more sustainable food system. More efficient production and wasting less will help, but we should also consider the sustainability of the food we eat, sell and serve.

Pulses, grains and vegetables require fewer resources and generate less greenhouse gas emissions than other food types, and are therefore cornerstones of sustainable eating.

This review highlights the core achievements and impact of the Courtauld Commitment 2025 2017-18. It demonstrates that work is taking place across the food and drink chain, from ‘farm to fork’, in support of the agreement’s targets.

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.

The Renewable Fertiliser Matrix details when renewable fertilisers can be used to grow different crops.

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.

WRAP and UK food businesses have agreed a set of common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

These guidelines clarify and contextualise the requirements from the UK Guidelines for Measuring and Reporting Food Surplus and Waste (UK Guidelines), for the retail sector, based on retailers’ specific operational considerations.

The purpose is to help food retailers measure and report on food surplus and waste that occurs within their own operations, so they can reduce it through evidence-driven strategies.

Food surplus and waste measurement and reporting guidelines

WRAP and UK food businesses have agreed common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

These have been produced in support of the UK Food Waste Reduction Roadmap – to help the UK meet the Sustainable Development Goal (SDG) 12.3 and the Courtauld Commitment 2030 target to halve food waste by 2030.

WRAP and UK food businesses have agreed some common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

WRAP and UK food businesses have agreed common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

The measurement and reporting guidelines are common guidelines for UK companies in measuring and reporting food waste/surplus data, consistent with the Food Loss and Waste Accounting and Reporting Standard (FLW Standard).

Comparing the business case for table top and ground production systems.