Resources

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.

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.

WRAP and Valpak partnered to combine their unique data sets on food purchase and food waste to look at consumption patterns in the UK.

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.

Meeting nutritional and environmental goals without sacrificing convenience.

This qualitative research explored the connections between health, sustainability, and food waste.

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.

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 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.

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).

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).

A guide to setting and maintaining quality specifications.