Resources

This guide provides a step by step approach to developing a re-use baseline and using it to monitor and evaluate progress.  

This guide will help you to identify what can be achieved, engage with stakeholders, set up frames of reference and an action plan. It includes examples and case studies of re-use from across the UK and a handy 'lessons' learnt' section.

Guidance for Food and Drink Manufacturers and Retailers on the Use of Food Surplus as Animal Feed.

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.

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.

This series of guidance notes provides different audiences within product development teams (e.g. designers, buyers, retailers) advice on designing to improve clothing life.

This report details the outcomes of a research project to understand and identify emerging and commercially viable de-labelling or de-branding technologies for corporate-wear.

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.

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.

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.

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.

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.