Resources
Using surplus bakery products in animal feed – and saving money.
Tesco and SugaRich have successfully worked together since 2012 to tackle the problem of surplus bakery products from stores, safely diverting 80% to animal feed, instead of to AD.
- Food and drink
- Reducing and preventing food waste
- Surplus food redistribution
- Courtauld Commitment
- Retailers and brands
Guidance for Food and Drink Manufacturers and Retailers on the Use of Food Surplus as Animal Feed.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Waste management and reprocessors
This guide is aimed at food and drink producers, manufacturers and retailers, logistics providers and wholesalers who are already sending food surpluses to animal feed or those who wish to investigate the possibilities for their company. It will help you identify suitable surplus food, understand the current legislation, and implement robust processes and procedures.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Farmers and growers
- Manufacturers
- Retailers and brands
Waste prevention activities can be focused on particular waste materials and products. Please follow the links below for more information on the individual materials and how waste prevention activities can be formed around them.
- Reducing and preventing food waste
- Measuring and reporting food waste
- Consumer behaviour
- Re-use & recycling
- Collections & recycling
- Consumer behaviour
- Re-use and recycling
- Local Authorities
These field experiment reports for quality digestate and compost in agriculture provide a robust evidence base to support the confident use of digestate and composts as renewable fertilisers by farmers and growers.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Hospitality and food service
The report, which has been developed with leading figures in the food supply chain, includes:
- The risks to the UK food system over the next 10 years if we don't embrace a business unusual approach to the way we manufacture, sell and consume food;
- The huge wealth of opportunities that developing a Flexible, Intelligent and Transparent (FIT) supply chain will open to the sector; and
- How a "business unusual" approach will enable the sector to respond flexibly to changes in demand and weather patterns, with a transparent supply chain that will limit food scares and scandals.
- Food and drink
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- National government and departments
- Non-governmental organisations
Working with the Welsh Government, WRAP Cymru is working to maximise the redistribution of surplus food during production and in the supply chain.
One of the key areas where surplus food can be redistributed to local organisations is from the back of retail stores. WRAP Cymru has partnered with a Sainsbury’s in Cardiff to undertake a back-of-store pilot project working with two local charities that can make use of the food surplus.
- Reducing and preventing food waste
- Hospitality and food service
- Waste management and reprocessors
- Non-governmental organisations
Getting employees engaged in a company’s quest to improve resource efficiency has proved to be a surefire winner. With many companies having run successful campaigns relating to energy and water, WRAP has produced the ‘Your Workplace Without Waste’ programme to help you tackle food and packaging waste in your business.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Meat, poultry and fish
- Fresh produce sector
- Dairy sector
- Bakery sector
- Ambient foods sector
- Manufacturers
- Retailers and brands
- Packaging producers
Supported by WRAP, Brakes embarked on a project to analyse the annual waste arisings from its ambient, chilled and frozen depots in order to identify waste prevention opportunities.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Hospitality and food service
- Packaging producers
The British Beer and Pub Association (BBPA) and British Soft Drinks Association (BSDA) worked in collaboration with Britvic Soft Drinks and Carlsberg (UK) on a joint project to reduce the amount of ingredient and product waste being sent to sewer and to land injection in the brewing and soft drinks industries: ‘Project Shandy’.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Manufacturers
In this case study we report on the successful collaborative approach taken by Greencore and Sainsbury’s in driving waste out of their sandwich supply chain.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Manufacturers
- Retailers and brands
Reducing syrup waste in soft drinks manufacture saves £117,000 a year.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Manufacturers