Resources
Shaping a sustainable recovery.
The Courtauld Commitment Annual Report sets out the progress that has been made by the food and drink sector this year towards achieving the voluntary agreement’s targets and the UN’s Sustainable Development Goals. In yet another turbulent year for food and drink, the sector has continued to deliver meaningful action on climate change, driving collaboration across the entire food system to measure and reduce food waste, greenhouse gas emissions and water stress.
- 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
- Guardians of Grub Becoming a Champion
- Reducing greenhouse gas emissions
- Food date labelling
- Whole chain resource efficiency
- Household food waste
- Behaviour change interventions
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Local Authorities
- Trade associations
- National government and departments
- Non-governmental organisations
This best practice guide identifies how a more consistent approach can be taken to the redistribution of surplus retailer own-label food from supply chain businesses. This will result in more food being made available for redistribution, in a timely manner.
- Food and drink
- Surplus food redistribution
- Courtauld Commitment
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Non-governmental organisations
Redistributing surplus food is one of the best ways that businesses can help to reduce the amount of food that ends up as waste. WRAP has previously reported on progress on increasing surplus food redistribution between 2015 and 2018, and this report provides additional data for 2019 and 2020.
- Food and drink
- Reducing and preventing food waste
- Surplus food redistribution
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Guardians of Grub
- UN SDG 12.3
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Non-governmental organisations
Defining the actions the hospitality and food service sector will take to help to deliver the UK Food Waste Reduction Roadmap. New update coming Spring 2024.
- 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
- Guardians of Grub Becoming a Champion
- Whole chain resource efficiency
- UN SDG 12.3
- Hospitality and food service
- Retailers and brands
- Trade associations
The purpose of the Framework for Effective Redistribution Partnerships (‘the Redistribution Framework’) is to help organisations increase volumes of food redistributed in the UK by:
1) Providing a structured and efficient approach to the creation and operation of partnerships which enable successful food redistribution, taking into account the needs and ways of working of both the food surplus provider and a recipient organisation;
2) Supporting more consistent exchange of key information; and 3) Stimulating a more structured approach to the identification of surpluses suitable for redistribution.
The Redistribution Framework is intended to help individual providers and recipients to adopt or adapt their own processes and choices for handling surplus, to fit with existing ways of working, while making it easier for multiple organisations to work with each other.
- Food and drink
- Reducing and preventing food waste
- Surplus food redistribution
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Farmers and growers
- Hospitality and food service
- Manufacturers
The Government’s current Environment Plan introduced its policy to achieve zero avoidable plastic waste by the end of 2042. One of the aims is to reduce the amount of plastic in circulation through reducing demand for single-use plastic. WRAP has been working closely with retailers to explore plastic-free/loose supermarket aisles and has supported a leading UK retailer, Morrisons, to evaluate a plastic-free/loose fresh produce trial in its store in Skipton, North Yorkshire.
- Food and drink
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Food date labelling
- Fresh produce sector
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Packaging producers
A step-by-step guide to enable hospital caterers to reduce food and associated packaging waste and to recycle more. Produced by WRAP, and developed with the Hospital Caterers Association (HCA).
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Guardians of Grub
- Hospitality and food service
- Local Authorities
The Covid-19 pandemic is having a profound effect on citizens’ daily lives, including wide-reaching impacts on food behaviours. WRAP undertook a comprehensive series of four UK-wide surveys – in April, May, September and November 2020 – to understand how it has affected citizens’ food habits, behaviours and attitudes. Each of the surveys were undertaken online with large (4,000+) independent samples of UK adults with responsibility for food shopping and/or preparation.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Household food waste
- UN SDG 12.3
- Consumer behaviour
- Hospitality and food service
- Retailers and brands
- Trade associations
- Non-governmental organisations
This report is for businesses seeking to make improvements to packaging design by taking a systemic view of material choices to lower the environmental impacts of packaging.
- Plastic Packaging
- Eliminating problem plastics
- The UK Plastics Pact
- Plastic packaging design
- Global Plastics Pacts
- Reuse and refill
- Film and flexible packaging
- Waste management and end markets
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Packaging producers
- Trade associations
A world where resources are used sustainably. This is our vision. And this plan tells you what we will do to get there.
- Plastic Packaging
- Food and drink
- Reducing greenhouse gas emissions
- UN SDG 12.3
- Textiles
- Collections & recycling
- UN SDG 12.5
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Textiles sourcers, producers and designers
- Waste management and reprocessors
- Local Authorities
- Packaging producers
- Trade associations
- National government and departments
- Non-governmental organisations
Research from WRAP in 2009 found UK hotels, pubs, restaurants and quick service restaurants disposed of 600,000 tonnes of food waste.
- Some of this is made up of things like peelings, cores and bones, but the majority is (or once was) perfectly good food.
- Little by little all this waste adds up.
- WRAP research indicates that by not throwing away good food (and diverting food waste such as peelings, bones etc. to anaerobic digestion) pubs restaurants and hotels in the UK could save more than£720 million a year.
- Food and drink
- Reducing and preventing food waste
- Guardians of Grub
- Guardians of Grub Becoming a Champion
- Household food waste
- Hospitality and food service
Presenting our 2019-20 annual report. A year on from our inaugural annual report where we published our 2018 baseline data we can now present our 2019 data highlights and member actions.
- Plastic Packaging
- Eliminating problem plastics
- The UK Plastics Pact
- Plastic packaging design
- Global Plastics Pacts
- Reuse and refill
- Film and flexible packaging
- Waste management and end markets
- Collections and sorting
- Kerbside collection
- Re-use
- Re-use and recycling
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Waste management and reprocessors
- Packaging producers
- Trade associations
- National government and departments
- Non-governmental organisations