Charitable impact>Sustainability>Reducing food waste

Reducing food waste

In 2018, IGD and WRAP launched the ground-breaking Food Waste Reduction Roadmap, to help food and consumer goods companies reduce their food waste. Two years on, and over 210 UK food businesses have now committed to Target, Measure and Act on their food waste, with 171 businesses already having provided evidence to WRAP of implementation. Others have started on the journey, for example by undertaking measurement and acquiring data before setting a target. The latest comparable data shows a 17% reduction in food waste for participating businesses since they started reporting their food waste data to WRAP.

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The Food Waste Reduction Roadmap

The UK's largest retailers, food producers and manufacturers, hospitality and food service companies have committed to milestones laid out in a new industry Food Waste Reduction Roadmap, developed in conjunction with IGD and WRAP to tackle food waste in the UK.

Some of the companies supporting the roadmap

FULL LIST OF SUPPORTERS

Each business has agreed to:

Target

Set a food waste reduction target for its own UK operations, aligned with, or contributing to UN Sustainable Development Goal 12.3.

Measure

In a consistent way and share what they learn.
 

Act

To reduce its own food waste, to work in partnership with suppliers and to help consumers reduce food waste.

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Case study: Arla Foods

"The Food Waste Roadmap, agreed by major companies in the food supply chain and facilitated by IGD and WRAP, is a shining example of how we can work together to solve a most pressing problem-that of wasting good food, that should be being sold and be feeding people. It is an essential link in the chain of a more sustainbale food future and for food security".

Richard Laxton, Global Sustainability Manager, Arla Foods

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Case Study: Kerry Foods

"Visibility of food waste data has been an important element of the rapid progress we made at Kerry Foods. Guidance and templates in the Food Waste Reduction Roadmap helped us to quickly implement suitable recording which initially identified the hotspots, and then helped us identify root causes which we could address."

Joe Dunne, Technical Director, Kerry Foods

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