Food Waste Prevention

Various items of food waste

Our research (1) identified that the amount of food being wasted post-farm-gate in the UK is around ten million tonnes, which is worth around £17 billion a year.  By being more resource efficient, food and drink businesses – from producers through to retail and hospitality outlets – could achieve significant cost savings. 

Please note that although WRAP Cymru is not currently offering food waste prevention support, whichever sector you are in and whatever stage of the waste prevention journey you are at, a suite of free resources are available to help you via the table below.

Food Waste Reduction Roadmap
Food Waste Reduction Roadmap

Ground-breaking, industry wide roadmap and toolkit that will:

  • Allow businesses to measure and report consistently and with confidence;
  • Help food businesses take targeted action to reduce waste in their own operations, their supply chain and from consumers;
  • Help the food sector deliver against Courtauld 2025 targets;
  • Help the UK deliver its part in Sustainable Development Goal 12.3.
Mid-sized Businesses (MSBs) and Small and Medium-sized Enterprises (SMEs)
Food Waste Prevention SignpostThis guide provides all the information and insights in one place that you need to help you take action to reduce your environmental impact and cut costs, for both your business and consumers.
Food Waste Prevention DigestsAlso referenced within the aforementioned Signpost, this link takes you directly to sector-specific digests, which are in a user-friendly and accessible format.  They contain all the WRAP evidence, research, tools and guidance that you need to take action on food waste in your particular sector.
Red Meat SectorSee our case study and report on opportunities to reduce waste and increase profits.
Your Business is Food (Manufacturing)

Just getting started on your food waste prevention journey?  This programme supports food businesses with simple steps and handy resources to reduce the amount of food thrown away and to engage staff.

Watch this short video to find out how ‘Your Business is Food’ can help businesses reduce waste and save money.

Your Workplace Without WasteThis could be the ideal next step – an engaging and lively suite of resources to help you inspire everyone across your business to reduce operational food and packaging waste.
Hospitality and Food Service 
WRAP Support for Small BusinessesThis landing page provides quick links to the key resources for those taking the first steps towards minimising food waste.
Business Support by SectorTo help you find information relevant to your needs, this page lists our supporting resources by sub-sectors.
Guardians of GrubGuardians of Grub is a new campaign aimed at empowering professionals from across the hospitality and food service sector to reduce the amount of food thrown away in their establishments.
The Health Sector 
Taking Action on WasteThis information sheet outlines the issues and the key steps required in taking action on waste.
ScreencastsProduced by WRAP, and developed with the HCA, these screencasts offer a step-by-step guide enabling hospital caterers to reduce food and associated packaging waste and to recycle more.
Business Support for the Sector

Healthcare: How to take action on waste;

Key Performance Indicator information sheet - Heathcare;

Preventing waste in the Healthcare sector:

Waste Prevention ToolkitThis toolkit is designed to help hospitals cut costs by reducing food waste.  It includes guidance, advice, checklists, communication materials and example action plans.
Your Business is FoodThis programme supports hospitality and food service businesses with simple steps and handy resources to reduce the amount of food thrown away and to engage staff.
Redistribution of Surplus Food
Case StudiesMany businesses have taken steps to develop innovative partnerships to facilitate an increase in the amount of surplus food they redistribute.  These case studies highlight some examples.
‘How to’ Guides and Resources

WRAP, in association with retailers, redistribution organisations and charities, has developed a series of ‘how to’ guides and templates providing practical advice on how to set up redistribution schemes with partners:

  • A case study summarising how partnerships were formed between the retailer and charities, barriers to the process, and the benefits to both retailers and charities;
  • A “How to” guide for charities, detailing how charities can set up back-of-store surplus food projects with local supermarkets or food stores;
  • A “How to” guide for retailers, which provides information on how food retailers can benefit from and set-up a back-of-store surplus food collection;
  • A Service Level Agreement template, which sets out the terms and conditions for the partnership which is set up between the retailer and charity;
  • A Summary Process and Contact Details for the Collection of Surplus Food template, which provides an overview of the process and ensures contact details of both the charity and the retailer is in place at the beginning of the project. This is essential as the WRAP Cymru pilot identified effective communication being key to the success of the partnership;
  • A Recording of Weights template, to be used if the retailer and/or charity partner wish to monitor the amount of food collected each day to assess the success of the project;
  • Example agendas for meetings with charities and retailers to help the project kick off successfully.
Surplus Food Redistribution Working GroupThe Working Group seeks to address the challenge of increasing the amounts of food surplus redistributed, through sharing best practice, identifying barriers and opportunities, overseeing the development of relevant new resources and research and approaches to monitoring progress.
Partner SitesThis page provides a link to the websites of partners who can offer cost-effective solutions for surplus food at different stages of the supply chain.
Household Food Waste
Love Food Hate Waste

WRAP’s Love Food Hate Waste campaign provides tips and guidance for consumers when shopping for food, measuring out portions and making food last longer by storing it correctly, as well as providing recipe ideas for leftovers.