Building a sustainable food system
Without changes in food production, diet, and food waste, agricultural areas will have to expand in order to meet increased food demand.
Future projections indicate that, by 2050, cropland areas may have to be 10 to 25% larger than in 2005. This makes reconciling global food production with biodiversity conservation one of the major challenges of the 21st century (Source: WWF Living Planet Report 2020).
WRAP works with organisations in the food and drink industry to create economic and environmental value from reducing food waste and greenhouse gas emissions, and tackling issues around water scarcity across the supply chain.
Reducing food waste
Using WRAP's tools and guidance, food and drink businesses can work out what types of waste to measure and how to measure it. By working with WRAP your organisation can improve processes, find new techniques and implement best practice in your supply chain.
Reducing water stress
WRAP is helping to restore habitats, protect soils, increase carbon storage, conserve water, reduce pollution and protect against flooding.
Reducing greenhouse gas emissions
Taking action to reduce the 150 million tonnes of carbon dioxide equivalents associated with UK food and drink.
WRAP has been working with the UN Environment Programme (UNEP) and the Food and Agricultural Organization (FAO) since 2013 supporting their global food waste prevention programme.