Resources

Case study
11 November 2020

Meadow Foods Limited (MFL) is a manufacturer of value-added dairy and plant-based ingredients, as well as inclusions and toppings with sites in Chester, Dolgellau, Peterborough and Holme on Spalding Moor.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Food Waste Reduction Roadmap
  • Dairy sector
  • UN SDG 12.3
Sector:
  • Manufacturers
Case study
11 November 2020

Practical examples on approaches for measuring food waste in effluent streams, primarily for food producers and manufacturers, supporting delivery of the UK Food Waste Reduction Roadmap.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Food Waste Reduction Roadmap
  • UN SDG 12.3
Sector:
  • Manufacturers
Guide
10 November 2020
Textiles 2030 brings affordable, effective, science-based climate action within reach of all UK brands and retailers. 
Initiatives:
  • Textiles
  • Non-clothing textiles
  • Textiles 2030
Sector:
  • Retailers and brands
  • Textiles sourcers, producers and designers
Guide
10 November 2020
Expertise from the re-use and recycling sector will inform product design and end of life. 

There is a clear role for re-use and recycling businesses to participate and prosper in a new fashion economy.

The voice of re-use and recycling businesses will be critical to influencing policy, standards and attracting investment in infrastructure.
Initiatives:
  • Textiles
  • Re-use & recycling
  • Non-clothing textiles
  • Textiles 2030
  • Collections & recycling
  • Re-use
  • Re-use and recycling
Sector:
  • Textiles sourcers, producers and designers
  • Waste management and reprocessors
  • Local Authorities
Guide
10 November 2020
What can affiliates do to help drive change in the UK textiles sector?
Initiatives:
  • Textiles
  • Textiles 2030
Sector:
  • Trade associations
  • National government and departments
  • Non-governmental organisations
Guide
9 November 2020

PET (polyethylene terephthalate) is a type of resin and a form of polyester; it is commonly labelled with the code on or near the bottom of bottles and other containers. PET has some important characteristics such its strength, thermo-stability, gas barrier properties and transparency. It is also lightweight, shatter-resistant and recyclable.

Initiatives:
  • Plastic Packaging
  • Eliminating problem plastics
  • The UK Plastics Pact
  • Plastic packaging design
Sector:
  • Waste management and reprocessors
Report
5 November 2020

New report demonstrates good progress being made across all three targets – food waste, carbon and water – in a challenging year for food and drink.

  • Agile response by signatories to COVID-19 sees new partnerships brokered, over £4m awarded to surplus food sector, and new ‘Best Before’ guidance for surplus food.
  • New Courtauld 2025 Supply Chain GHG Working Group convened to help make faster and more effective progress towards reducing GHG emissions in supply chains.
  • Collective action catchment projects mobilised under Courtauld 2025 Water Ambition.
  • New citizen-facing brand Wasting Food: It’s Out of Date helps citizens make the link between wasted food and climate change.
Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Surplus food redistribution
  • Water stewardship
  • Courtauld 2025
  • Food Waste Reduction Roadmap
  • Guardians of Grub
  • Guardians of Grub Becoming a Champion
  • Reducing greenhouse gas emissions
  • Food date labelling
  • UN SDG 12.3
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Waste management and reprocessors
  • Trade associations
  • National government and departments
  • Non-governmental organisations
Guide
27 October 2020

WRAP is a charity promoting a resource-efficient future. 

Initiatives:
  • Eliminating problem plastics
  • Reducing and preventing food waste
  • Reducing greenhouse gas emissions
  • Funding
  • UN SDG 12.3
  • Textiles
  • Consumer behaviour
  • UN SDG 12.5
  • Consumer behaviour
  • Re-use and recycling
Sector:
  • National government and departments
  • Non-governmental organisations
Report
26 October 2020

This survey examines gate fees charged to local authorities in the UK for municipal waste recycling, recovery, treatment and disposal options. It aims to assist local authorities in making better informed decisions about waste management options and to benchmark what they might be expected to pay.

Initiatives:
  • Commercial waste
Sector:
  • Local Authorities
Case study
20 October 2020

A look at the strategy and practices that enable Co-op to adopt the principles of the UK Food Waste Reduction Roadmap – 'Target, Measure, Act'.

Initiatives:
  • Food and drink
  • Reducing and preventing food waste
  • Measuring and reporting food waste
  • Courtauld 2025
  • Food Waste Reduction Roadmap
  • Whole chain resource efficiency
Sector:
  • Farmers and growers
  • Hospitality and food service
  • Manufacturers
  • Retailers and brands
  • Waste management and reprocessors
  • Trade associations
Report
16 October 2020

The third in a series of reports detailing how UK citizens’ food habits, behaviours and attitudes have changed during the Covid-19 pandemic.

Key findings

  • Almost four in five UK citizens (79%) undertook additional food management behaviours during lockdown, and these behaviours endured as lockdown eased.
  • However, fewer than 30% of us see a link between wasting food and climate change.
  • New 'Wasting Food: It's Out of Date' brand to bring to life the devastating environmental cost of wasting food.
Initiatives:
  • Consumer behaviour
Sector:
  • Hospitality and food service
  • Retailers and brands
Case study
15 October 2020

Unlocking the full economic & environmental benefits of waste reduction and resource efficiency in the food & 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 & serve.

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

Initiatives:
  • Food and drink