Customers in the Retail and Hospitality & Food Service sectors are increasingly expecting manufacturers to undertake measures to ensure sustainability in their own operations, and in their supply chains.
Awareness of the food system’s contribution to climate change, deforestation, water stress, food waste and other sustainability challenges is on the increase and there are commercial and reputational benefits from taking action.
How WRAP can help
By working with WRAP your organisation can improve processes, find new techniques and work toward implementing best practice in your supply chain.
The Courtauld Commitment 2025
Through Courtauld 2025, WRAP is delivering ambitious collaborative action to cut the resource needed to provide the UK with food and drink by one fifth over ten years.
Food Waste Reduction Roadmap
Our partnership with IGD delivers guidance, tools and templates which enable businesses to 'Target, Measure, Act' on food waste in their operations and supply chains.
Reducing water stress
With WWF, the Rivers Trust, Business in the Community and other leading experts, we’ve created a collaborative programme that works on a localised level, dealing directly at source with issues specific within key catchment areas.
Surplus food redistribution
Making sure no good food goes to waste.
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.
Meat in a Net Zero world
A cross-industry vision to optimise productivity and minimise waste from farm to fork.
Date labelling and on-pack guidance
Key information on how to apply food date labels, storage and freezing advice to ensure food is safe to eat, reduce consumer food waste and remove barriers to redistribution.
WRAP’s holistic view of the food supply chain from farm to fork means we’re able to provide retailers with independent strategic and technical support in addressing some of the systemic issues that cause one third of the food we produce globally to be wasted.
What can my organisation do?
1. Reduce supply chain food waste. Using WRAP’s research and guidance, manufacturers can reduce their food waste by working with their supply chain partners to refine their processes to cut-out waste in their production and manufacturing. A key part of reducing food waste in manufacturing requires organisations to work together to find areas where waste reduction can be achieved. Organisations who work with other companies across their supply chain can make real substantial changes that bring about both environmental and economic benefits for all organisations involved.
2. Reduce water stress. Understand the water-related risks in the areas that you operate, and in your key supply chains - a useful tool for this is the WWF Water Risk Filter. Monitor water use and improve water efficiency in operations under your direct influence. This is the first step in effective water management and will have a bottom line benefit.
3. Reduce greenhouse gas emissions. Many food and drink businesses are – or are considering - setting targets to reduce GHG emissions in their supply chain in response to national and international targets. At the same time, many are facing the same challenge regarding how to robustly track progress against these targets. WRAP has identified a need for uniformity in GHG accounting; as well as a need for businesses in different parts of the supply chain to work together on reporting requirements.