Resources

This updated yogurt guidance (Publication date April 2018, updated August 2023) is to help supply chain businesses identify and implement actions that encourage consumers to reduce their household food waste.

It covers advice and insights on date labelling, storage, changes to products, packaging design and retail.

This updated guidance (Publication date November 2017, updated August 2023) helps retailer and supply chain businesses identify and implement actions that deliver the greatest reductions to help consumers reduce household food waste, by explaining and demonstrating which changes to fruit and vegetable products, packs, labels and the retail environment are most effective and impactful.

This guidance has been designed in collaboration with signatories of the Courtauld Commitment 2030 and members of The UK Plastics Pact to optimise savings in plastic packaging and food waste. The collaboration is also developing a Pathway to selling more uncut fresh produce loose (‘the Pathway’) to identify which fresh produce items will be sold loose and when.

Research published by WRAP in 2022 found that adopting these actions for the five items studied (apples, bananas, broccoli, cucumber and potatoes) alone could:

• Prevent 100,000 tonnes of household food waste each year.
• Amount to 10,300 tonnes of plastic packaging removed.
• This would deliver a combined emissions equivalent to 130,000 tonnes of carbon dioxide a year.

In May 2022, WRAP published a set of Scope 3 GHG Measurement & Reporting Protocols to act as sector guidance for food and drink businesses, building on the GHG Protocol and other global standards.

In May 2022, WRAP published a set of Scope 3 GHG Measurement & Reporting Protocols to act as sector guidance for food and drink businesses, building on the GHG Protocol and other global standards.

The project has optimised the process which puts waste milk back into high grade products like shampoo sachets.  

From new voluntary agreements in Colombia and Denmark to engaging citizens in 12 countries through Food Waste Action Week, our Annual Report gives an insight into what WRAP was busy working on in 2022/23. 

The Hospitality Sector Council is made up of experts who represent a cross-section of the sector, to support the delivery of the government’s Hospitality Strategy. The Council will identify and oversee actions related to the 22 commitments in the strategy and co-create sensible solutions using their expert knowledge and assess the strength of the sector.

Around 320,000 tonnes of edible fresh fruit and 1.3 million tonnes of edible fresh vegetables and salad are wasted in UK homes each year, worth an estimated £3.8 billion. Approximately £2.2 billion of this is wasted because it is not eaten in time.

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.

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.

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.

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.