Resources

Using surplus bakery products in animal feed – and saving money.

Tesco and SugaRich have successfully worked together since 2012 to tackle the problem of surplus bakery products from stores, safely diverting 80% to animal feed, instead of to AD.

This guide is aimed at food and drink producers, manufacturers and retailers, logistics providers and wholesalers who are already sending food surpluses to animal feed or those who wish to investigate the possibilities for their company. It will help you identify suitable surplus food, understand the current legislation, and implement robust processes and procedures.

This series of guidance notes provides different audiences within product development teams (e.g. designers, buyers, retailers) advice on designing to improve clothing life.

The report, which has been developed with leading figures in the food supply chain, includes:

• The risks to the UK food system over the next 10 years if we don't embrace a business unusual approach to the way we manufacture, sell and consume food;
• The huge wealth of opportunities that developing a Flexible, Intelligent and Transparent (FIT) supply chain will open to the sector; and
• How a "business unusual" approach will enable the sector to respond flexibly to changes in demand and weather patterns, with a transparent supply chain that will limit food scares and scandals.

Getting employees engaged in a company’s quest to improve resource efficiency has proved to be a surefire winner. With many companies having run successful campaigns relating to energy and water, WRAP has produced the ‘Your Workplace Without Waste’ programme to help you tackle food and packaging waste in your business.

An agreement between the Scottish Government, Defra, the Welsh Government, and the Northern Ireland Department of the Environment with the British Retail Consortium (BRC) and its supermarket members.

In this case study we report on the successful collaborative approach taken by Greencore and Sainsbury’s in driving waste out of their sandwich supply chain.

In order to get people involved it is important to understand the target audience, work with partners and stakeholders, and link to national initiatives such as Go Real.

The Sustainable Clothing Action Plan (SCAP) brings together clothing retailers, brands, suppliers, local authority representatives, recyclers, charities, trade bodies and the public sector to reduce the environmental footprint of clothing.

WRAP has produced this guide to help health, safety and environment managers; or others with management responsibilities to improve the efficiency of their organisation’s use of resources – e.g. raw materials, water, energy – as a means of improving the performance of their business.

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.

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.