Resources
Bakkavor is a leading provider of fresh prepared food in the UK, employing over 20,000 people globally.
- Food and drink
- Reducing and preventing food waste
- Food Waste Reduction Roadmap
- Convenience, chilled foods and frozen
- UN SDG 12.3
- Hospitality and food service
- Manufacturers
In 2019 the work of the four year EU research project taking action against food waste, REFRESH, came to an end.
- Food and drink
- Reducing and preventing food waste
- Refresh
- Hospitality and food service
This initiative was led by Resource London - the partnership between WRAP and London Waste & Recycling Board - together with Groundwork London. The organisations won a bid to the LIFE programme of the European Commission to deliver the €3.2million initiative in London, which acted as a test bed for other European cities.
- Food and drink
- Reducing and preventing food waste
- Household food waste
- Behaviour change interventions
- TRIFOCAL
- UN SDG 12.3
- Consumer behaviour
- Hospitality and food service
- Local Authorities
- National government and departments
New report demonstrates good progress being made across all three targets – food waste, carbon and water – in a challenging year for food and drink.
- Agile response by signatories to COVID-19 sees new partnerships brokered, over £4m awarded to surplus food sector, and new ‘Best Before’ guidance for surplus food.
- New Courtauld 2025 Supply Chain GHG Working Group convened to help make faster and more effective progress towards reducing GHG emissions in supply chains.
- Collective action catchment projects mobilised under Courtauld 2025 Water Ambition.
- New citizen-facing brand Wasting Food: It’s Out of Date helps citizens make the link between wasted food and climate change.
- 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
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Waste management and reprocessors
- Trade associations
- National government and departments
- Non-governmental organisations
A look at the strategy and practices that enable Co-op to adopt the principles of the UK Food Waste Reduction Roadmap – 'Target, Measure, Act'.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Whole chain resource efficiency
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Waste management and reprocessors
- Trade associations
The third in a series of reports detailing how UK citizens’ food habits, behaviours and attitudes have changed during the Covid-19 pandemic.
Key findings
- Almost four in five UK citizens (79%) undertook additional food management behaviours during lockdown, and these behaviours endured as lockdown eased.
- However, fewer than 30% of us see a link between wasting food and climate change.
- New 'Wasting Food: It's Out of Date' brand to bring to life the devastating environmental cost of wasting food.
- Consumer behaviour
- Hospitality and food service
- Retailers and brands
Increasing the amount of food surplus that is redistributed from food businesses is a key strand of the strategy to reduce food waste, to deliver the Courtauld Commitment 2025 (Courtauld 2025) target and ultimately the Sustainable Development Goal 12.3. There has been a significant increase in activities aimed at achieving this, with good progress being made over recent years (Surplus Food Redistribution in the UK; 2015 to 2017).
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Surplus food redistribution
- Courtauld Commitment
- Food Waste Reduction Roadmap
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Trade associations
Unsustainable production and consumption of food constitutes one of the biggest environmental threats to our planet. Eliminating food loss and waste to the largest extent possible – at all stages from producer to consumer – stands out as an urgent and indispensable step towards more sustainable food systems.
- Food and drink
- Reducing and preventing food waste
- Measuring and reporting food waste
- Farmers and growers
- Hospitality and food service
- National government and departments
- Non-governmental organisations
This document provides a summary of the methodology for the Household Simulation Model (HHSim).
- Eliminating problem plastics
- The UK Plastics Pact
- Reducing and preventing food waste
- Courtauld Commitment
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
- Packaging producers
Food waste is an end-to-end challenge that requires end-to-end solutions.
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Whole chain resource efficiency
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
Outlining progress made in the second year of the Food Waste Reduction Roadmap.
- More than 70 new food organisations have joined the Roadmap in the last twelve months, committing to ‘Target, Measure, Act’ on food waste in their operations, supply chain and customer base.
- Businesses implementing 'Target, Measure, Act' have increased from 121 to 171.
- 180,000t of food (worth £300m) across 45 companies reporting comparable data has been saved from becoming waste by Roadmap members.
- New Whole Chain toolkit equips businesses to tackle supply chain food waste farm to fork.
- Food and drink
- Reducing and preventing food waste
- Courtauld Commitment
- Food Waste Reduction Roadmap
- Whole chain resource efficiency
- UN SDG 12.3
- Farmers and growers
- Hospitality and food service
- Manufacturers
- Retailers and brands
WRAP and UK food businesses have agreed some 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
- Reducing and preventing food waste
- Measuring and reporting food waste
- Food Waste Reduction Roadmap
- Hospitality and food service