Resources
This tool highlights the potential scale of opportunities for resource efficiency in fresh produce supply chains.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Fresh produce sector
- Manufacturers
The Millennium Stadium is aiming to continually improve the sustainability of its operations, and this includes identifying ways to reduce and recycle waste.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Hospitality and food service
The Co-operative Food has undertaken a series of initiatives to give their stores and customers increased product life in order to combat waste.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Household food waste
- UN SDG 12.3
- Consumer behaviour
- Retailers and brands
WRAP, INCPEN, The Packaging Federation, the Food and Drink Federation, Kent Waste Partnership and the British Retail Consortium carried out independent research into consumers’ attitudes, behaviours and motivations around food waste and food packaging, to better understand how to help reduce the amount of food thrown away.
- 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
This report is a quantification of the true cost of food waste in the UK’s Hospitality and Food Service industry.
More recent headline figures for food waste in the sector have been published in the Courtauld Commitment 2025 Milestone Progress Report.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- Guardians of Grub Becoming a Champion
- Hospitality and food service
- Trade associations
- Food and drink
- Courtauld Commitment
- Retailers and brands
In 2012, WRAP undertook a consumer survey and qualitative discussion groups to identify barriers to, and opportunities for, food and drink waste prevention in restaurants, pubs, quick service restaurants, hotels, staff restaurants and leisure venues.
- Food and drink
- Hospitality and food service
- Guardians of Grub
- Hospitality and food service
This report describes research that models the impact of purchases and consumption on waste levels. The model simulates a household over time and estimates the impact on waste levels of various decisions made relating to shopping, storing and consumption of milk.
- Food and drink
- Measuring and reporting food waste
- Retailers and brands
In September 2011, Unilever Food Solutions, in partnership with the Sustainable Restaurant Association, launched the ‘United Against Waste Toolkit’ to help the food service industry reduce its food waste.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Hospitality and food service
Beverage production creates organic arisings, the bulk of which is classed as a by-product. The majority of this material is used as animal feed but different recovery options are available.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Manufacturers
A report that evaluates ways of reducing levels of fresh potato waste along the retail supply chain and in the household. It includes a consumer survey, storage trial, packaging trials and in-store training.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Fresh produce sector
- Farmers and growers
- Manufacturers