Fresh produce is a priority sector for the Courtauld Commitment 2030 which WRAP is tackling with industry experts through a whole supply chain approach, from farm to fork.
WRAP’s report Quantification of food surplus and waste in the grocery supply chain identified over 170,000 tonnes of food waste in the fresh produce supply chain every year. This is in addition to the c.500,000 tonnes of fresh produce wasted in hospitality and food service and c.2.5 million tonnes of household food waste generated every year.
Food waste in primary production is an emerging opportunity for better supply chain collaboration which is relevant to all agricultural sectors, and particularly fresh produce. WRAP is working to understand better the scale and causes of this waste.
What is WRAP doing?
WRAP is working with major retailers, hospitality and food service companies, fresh produce suppliers and growers, as well as trade bodies including the ADHB, LEAF, the NFU and the Fresh Produce Consortium. 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 targetted one-to-one engagement, embedding best practice in everyday business.
Here's just a selection of our latest work:
Food Waste Reduction Roadmap
The food surplus and waste measurement and reporting guidelines for fresh produce provide additional recommendations for fresh produce businesses including growers, packers, processors, service providers, based on the specific operational considerations and challenges relevant to this sector.
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.
Reducing greenhouse gas emissions
With nearly 150 million tonnes of carbon dioxide equivalents linked to the production, distribution, consumption and disposal of the food and drink we consume in the UK, Courtauld 2025 is taking collaborative action to deliver carbon reduction at scale.
Food waste in primary production in the UK
Our latest estimate for food surplus and food waste in primary production in the UK.
Food Waste Reduction Roadmap grower guidance for measuring in-field food surplus and waste.
Key information on how to apply food date labels, storage and freezing advice.
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.
Reducing food waste
Using WRAP's tools and guidance, organisations 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.
Best practice developed with industry for retail and supply chain businesses.
Helping reduce food waste at home
WRAP's award-winning food waste prevention campaigns, including Love Food Hate Waste, hope us all make our food go further.
Our work in action
Asda use forecasting tool to track yields, under Courtauld 2025
Under the Courtauld Commitment, Asda’s sourcing arm IPL added to its commercial intelligence with expertise from Agrimetrics and NIAB.
This enabled its growers to use a new yield forecasting tool, using smart phones to upload photos of their crop throughout the season and intelligent software to analyse the images to assess the crop’s potential, helping to maximise crop utilisation.
Working collaboratively to address bagged lettuce waste
Fresh produce specialists Agrial Fresh Produce, their grower Len Wright Salads and customers Pizza Hut Restaurants and The Co-op, worked collaboratively to address waste in the bagged lettuce supply chain.
This pilot looked at improving communications around planning, forecasting and delivery - a key action in reducing primary production waste, as well as investigating opportunities to give customers more value by extending shelf life.
Reducing strawberry waste through improved growing systems
A common cause of strawberry waste is product not meeting customer specifications because fruit is misshapen or suffering from pest or disease damage. One way growers can manage this is through improved growing systems, however the investment costs can be a barrier to this.
The Co-op, IPL and Asda are tackling this together through a demonstration project that provides growers with data on investment costs and the returns they can make.