Resources
As part of WRAP’s work upscaling farm food waste measurement in the UK, we delivered nine projects with supply chain businesses and developed corresponding case studies for each to address on-farm food surplus and waste.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- UN SDG 12.3
- Farmers and growers
- Manufacturers
As part of WRAP’s work upscaling farm food waste measurement in the UK, we delivered nine projects with supply chain businesses and developed corresponding case studies for each to address on-farm food surplus and waste.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- UN SDG 12.3
- Farmers and growers
- Manufacturers
Around 70% of the food wasted in the UK is produced by citizens in their own homes, with over 4.5 million tonnes of food that could have been eaten being thrown away by UK households every year.
- Food and drink
- Reducing and preventing food waste
- Household food waste
- Behaviour change interventions
- Consumer behaviour
- Hospitality and food service
- Retailers and brands
- Local Authorities
- National government and departments
- Non-governmental organisations
Ramadan is the holiest month in the Islamic calendar. During the month-long celebration, it has been observed that the amount of food that is thrown away increases, with WRAP’s insights suggesting more food goes to waste over this period than at other times of the year.
- Food and drink
- Reducing and preventing food waste
- Household food waste
- Behaviour change interventions
- Consumer behaviour
- Hospitality and food service
- Retailers and brands
- Local Authorities
- National government and departments
- Non-governmental organisations
Around 70% of the food wasted in the UK is produced by citizens in their own homes, with over 4.5 million tonnes of food that could have been eaten being thrown away by UK households every year. Inherently this is a result of consumers purchasing too much food.
- Food and drink
- Reducing and preventing food waste
- Household food waste
- Behaviour change interventions
- Consumer behaviour
- Hospitality and food service
- Retailers and brands
- Local Authorities
- National government and departments
- Non-governmental organisations
Ramadan is the holiest month in the Islamic calendar. During the month-long celebration, research has suggested leftover food waste is expected to go up from an average of 2.7 kilograms per person, per day, to 4.5 kilograms.
- Food and drink
- Reducing and preventing food waste
- Household food waste
- Behaviour change interventions
- Consumer behaviour
- Hospitality and food service
- Retailers and brands
- Local Authorities
- National government and departments
- Non-governmental organisations
Globally, food waste on farms is estimated to be around 1.2 billion tonnes, resulting in greenhouse gas emissions equivalent to 2.2 gigatonnes of carbon dioxide (WWF, 2021). Tackling the issue of food surplus and waste on farms can bring significant business benefits. Research suggests that reducing food surplus and waste to the minimum reported rates can increase profits by up to 20% for farm enterprises (WRAP, 2021).
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Farmers and growers
The effects of climate change are becoming ever more visible and damaging, and the security of our food supply is being tested to its limits.
Taking action through Courtauld 2030 is more important than ever.
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Water stewardship
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- Reducing greenhouse gas emissions
- Food date labelling
- Meat, poultry and fish
- Fresh produce sector
- Dairy sector
- Bakery sector
- Ambient foods sector
- Convenience, chilled foods and frozen
- Household food waste
- Behaviour change interventions
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Trade associations
- National government and departments
- Non-governmental organisations
- Eliminating problem plastics
- The UK Plastics Pact
- Plastic packaging design
- Global Plastics Pacts
- Reuse and refill
- Film and flexible packaging
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Fresh produce sector
- Household food waste
- Behaviour change interventions
- Manufacturers
- Retailers and brands
On this page you'll find introductory information about the UK Food Waste Reduction Roadmap.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Whole chain resource efficiency
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
A ground-breaking, industry wide roadmap and toolkit that:
- Allows businesses to measure and report consistently and with confidence.
- Helps food businesses take targeted action to reduce waste in their own operations, their supply chain and from consumers.
- Helps the food sector deliver against Courtauld Commitment 2030 targets.
- Helps the UK deliver its part in delivering the UN's Sustainable Development Goal 12.3.
- Target: Emphasising that best practice is to set a target that ‘meets or exceeds’ SDG target 12.3.
- Measure: Clarifying that ‘measure’ means ‘measure and report to WRAP.’
- Act: There are now separate milestones for each of the three action areas of operational food waste, collaborative action and citizen food waste so that progress can be tracked, and relevant action taken to accelerate progress further if required.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- Meat, poultry and fish
- Fresh produce sector
- Dairy sector
- Bakery sector
- Ambient foods sector
- Convenience, chilled foods and frozen
- Whole chain resource efficiency
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Waste management and reprocessors
- Trade associations
New research highlighting opportunities for the Hospitality and Food Service sector to reduce the amount of food left on customers plates, but still offer value for money for diners.
The research, conducted in July 2022, provides new insights into customer behaviours and attitudes to food waste when dining out.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Guardians of Grub
- Guardians of Grub Becoming a Champion
- UN SDG 12.3
- Hospitality and food service