Resources
Collaboration and flexibility forge re-use success. Local authorities in Oxfordshire have partnered with a local charity to deliver a combined bulky waste collection service.
- Waste management and end markets
- Local Authorities
- Non-governmental organisations
Good menu planning can be a great way of preventing food waste within your organisation and to help put profits on the bottom line.
- Food and drink
- Courtauld Commitment
- Hospitality and food service
How to develop food promotions that won’t contribute to increased food waste.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Meat, poultry and fish
- Fresh produce sector
- Dairy sector
- Bakery sector
- Ambient foods sector
- Manufacturers
A new generation of sustainable products by design. 80% of the environmental impacts of today’s products and services are determined at the early stages of product development and design.
- Food and drink
- Retailers and brands
The route map is intended to help local authorities that collect waste to understand their legal obligations under the Regulations. It is particularly focused on Regulation 13, which concerns the separate collection of glass, metal, paper and plastic (‘the four materials’), but also explores closely related Regulation 12 requirements regarding the waste hierarchy.
- Collections & recycling
- Consistency in collections
- Service design
- Collections and sorting
- Kerbside collection
- Local Authorities
WRAP worked with nine small and medium size (SME) businesses in the Swansea and the Gower Area of Outstanding Natural Beauty to identify ways of saving money by improving their environmental performance. The work highlighted how, by working together, small businesses can deliver substantial savings.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Courtauld Commitment
- Hospitality and food service
- Packaging producers
This report provides an assessment of how food waste levels have changed historically in the UK, and the potential impact of a range of ‘exogenous’ factors and interventions on food waste levels in the future.
- 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
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Waste management and reprocessors
- Local Authorities
Food waste is a constant challenge for commercial kitchens, which creativity in the kitchen can really help to tackle. Watch our chef masterclasses to get practical tips and ideas on how to get the most from ingredients, waste less and save money.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Hospitality and food service
September 2014
The distribution centre at Didcot is Asda’s first purpose-built depot and was constructed using eco-friendly timber and reclaimed brick from a former brown-field site. Built in 2009, the 42,000m2 ambient goods depot serves 33 stores across the south of England. Asda has a target to reduce its carbon footprint and the company is also championing reductions in water consumption at the depot.
- Food and drink
- Water stewardship
- Courtauld Commitment
- Retailers and brands
Findings from a farm-to-fork assessment with Co-operative Food & Farms, plus wider WRAP research.
- Food and drink
- Measuring and reporting food waste
- Courtauld Commitment
- Fresh produce sector
- Farmers and growers
- Retailers and brands
This tool highlights the potential scale of opportunities for resource efficiency in fresh produce supply chains.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Fresh produce sector
- Manufacturers
The Millennium Stadium is aiming to continually improve the sustainability of its operations, and this includes identifying ways to reduce and recycle waste.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Hospitality and food service