Resources

Redistributing surplus food is one of the best ways that businesses can help to reduce the amount of food that ends up as waste. WRAP has previously reported on progress on increasing surplus food redistribution between 2015 and 2018, and this report provides additional data for 2019 and 2020.

Our plan for achieving Net Zero.

This report unveils new insights on how resource efficiency and resource sufficiency can cut greenhouse gas emissions. Developed in collaboration with CREDS researchers at the University of Leeds, it offers a clear, practical roadmap which delivers quick wins.

A step-by-step guide to enable hospital caterers to reduce food and associated packaging waste and to recycle more. Produced by WRAP, and developed with the Hospital Caterers Association (HCA).

The Covid-19 pandemic is having a profound effect on citizens’ daily lives, including wide-reaching impacts on food behaviours. WRAP undertook a comprehensive series of four UK-wide surveys – in April, May, September and November 2020 – to understand how it has affected citizens’ food habits, behaviours and attitudes. Each of the surveys were undertaken online with large (4,000+) independent samples of UK adults with responsibility for food shopping and/or preparation.

WRAP has carried out research on the contribution resource efficiency can make to achieving climate change targets. It covers supply of and demand for materials and products in the UK economy, and also accounts for the trade with the rest of the world. Thus, it covers the contribution from UK territorial emissions and from emissions related to consumption of goods and services imported from abroad.

WRAP’s climate change survey, conducted by Icaro, with 2,076 respondents from across the UK.

The Carbon Waste and Resources Metric (Carbon WARM) is a set of conversion factors to enable users to express waste management tonnage data in terms of their Greenhouse Gas emissions relative to landfill.

A world where resources are used sustainably. This is our vision. And this plan tells you what we will do to get there.

A scoping study to investigate the possible applications of thermochromic inks for household food and drink waste reduction. The report’s focus is on ‘reversible’ thermochromic inks to trigger storage behaviour change at the household level.

Quantification and exploration of food and drink waste disposed of to thesewer by households in the UK.

An interim report on work exploring how farmers can be supported to collaborate in measuring food surplus and waste and identifying production efficiencies.