Resources
This is a list of food surplus and food wastepercentage rates across a range of agricultural sectors. The aim is tohelp farmers understand average, high and low performance in their sectors. The data is taken from the WRAP report Food waste in primary production in the UK.
- Food and drink
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Fresh produce sector
- UN SDG 12.3
- Farmers and growers
- Manufacturers
Find out how confectionery and soft drinks businesses have signed up to the Food Waste Reduction Roadmap, and are taking targeted action to reduce waste in their own operations.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Food Waste Reduction Roadmap
- UN SDG 12.3
- Manufacturers
This report explores the existing evidence about the effectiveness of providing factual information (including content, source and format) on the environmental sustainability of a product, and its impact in influencing consumer (individual and organisational) buying decisions.
- Service design
- Organics
- Recovered materials markets
- Consumer behaviour
- Manufacturers
Supporting the findings in the Healthy Sustainable Eating and Food Waste research, workshops were run with two community groups to explore food consumption and food waste generation in lower income groups.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Household food waste
- Hospitality and food service
- Manufacturers
Meeting nutritional and environmental goals without sacrificing convenience.
- Food and drink
- Reducing and preventing food waste
- Household food waste
- Manufacturers
This qualitative research explored the connections between health, sustainability, and food waste.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Manufacturers
- Retailers and brands
- Waste management and reprocessors
WRAP and Valpak partnered to combine their unique data sets on food purchase and food waste to look at consumption patterns in the UK.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Household food waste
- Hospitality and food service
- Manufacturers
- National government and departments
Unlocking the full economic and environmental benefits of waste reduction and resource efficiency in the food and drink supply chain requires a rapid transition to a more sustainable food system. More efficient production and wasting less will help, but we should also consider the sustainability of the food we eat, sell and serve.
Pulses, grains and vegetables require fewer resources and generate less greenhouse gas emissions than other food types, and are therefore cornerstones of sustainable eating.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Household food waste
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- National government and departments
This review highlights the core achievements and impact of the Courtauld Commitment 2025 2017-18. It demonstrates that work is taking place across the food and drink chain, from ‘farm to fork’, in support of the agreement’s targets.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Water stewardship
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- Meat, poultry and fish
- Fresh produce sector
- Dairy sector
- Bakery sector
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Packaging producers
Food surplus and waste measurement and reporting guidelines
WRAP and UK food businesses have agreed common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).
These have been produced in support of the UK Food Waste Reduction Roadmap – to help the UK meet the Sustainable Development Goal (SDG) 12.3 and the Courtauld Commitment 2030 target to halve food waste by 2030.
- Food and drink
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Meat, poultry and fish
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
WRAP and UK food businesses have agreed common guidelines for measuring and reporting on food surplus and waste, consistent with the global Food Loss and Waste Accounting and Reporting Standard (FLW Standard).
- Food and drink
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Fresh produce sector
- UN SDG 12.3
- Farmers and growers
- Manufacturers
- Retailers and brands
The measurement and reporting guidelines are common guidelines for UK companies in measuring and reporting food waste/surplus data, consistent with the Food Loss and Waste Accounting and Reporting Standard (FLW Standard).
- Measuring and reporting food waste
- Food Waste Reduction Roadmap
- UN SDG 12.3
- Hospitality and food service
- Manufacturers
- Retailers and brands