Milk being poured and creating a splash and swirl

The issues

More than half a million tonnes of dairy products are wasted every year – with the majority thrown away in our homes. 

Reducing this loss is hugely important, to help and complement action to reduce GHG emissions, tackle water stress and other sustainability challenges.  The industry is already being affected by the impacts of climate change, with dairy farmers facing increasingly unpredictable weather – floods, droughts and heat stress in animals. The time for action has never been more critical.

WRAP is working with major dairy processors, retailers, hospitality and food service companies, as well Dairy UK, the Food Standards Agency and others. Together, we are identifying opportunities to deliver cost savings, better resource efficiency and food waste reductions.

As well as collective action, we also work with businesses through targeted one-to-one engagement, embedding best practice in everyday business.

Food waste measurement guidelines

A key challenge for dairy processors is the need to account in a consistent way for very dilute or very concentrated waste streams. These guidelines provide recommendations for dairy processing businesses based on the specific operational considerations and challenges relevant to this sector.

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Date labelling & on-pack storage guidance

Our research shows that people really value having information that helps them make better use of their food, particularly on-pack.

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Opportunities to reduce waste

WRAP’s research has identified key actions that could help reduce this waste by an estimated 90,000 tonnes per year, offering a potential combined saving of upwards of £40 million.

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Consumer food waste prevention

WRAP's award-winning food waste prevention campaigns, including Love Food Hate Waste, hope us all make our food go further.

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Surplus food redistribution

WRAP works with retailers and manufacturers, logistics and redistribution organisations, together with industry bodies, to identify ways of increasing the beneficial use of surplus food.

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Food waste in primary production

WRAP's latest estimate for food surplus and waste in primary production in the UK.

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Reducing greenhouse gas emissions

Taking action to reduce the 150 million tonnes of CO2e associated with UK food and drink.

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Reducing water stress

There are simple, nature-based solutions that can be implemented for multiple benefits: to restore habitats, protect soils, increase carbon storage, conserve water, reduce pollution and protect against flooding. This is a win-win for all.

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