Organisation helping businesses and individuals reduce waste, develop sustainable products and use resources in an efficient way. The focus is on packaging, ...
Link: wrap.org.uk
Phase 2 results • Supply chain product and packaging waste target - Traditional grocery product and packaging waste in the grocery supply chain was reduced by 7.4%, exceeding the 5% target. Supply chain waste decreased by 217,000 tonnes per year in 2012 relative to the baseline year. ...
Courtauld Commitment 2 (Phase 2) was a continuation of the original Courtauld Commitment (Phase 1 ), and ran from 2010 to December 2012. This voluntary agreement moved away from solely weight-based targets and aimed to reduce the carbon impact of grocery packaging, and cut supply chai...
The ground-breaking report into UK food waste by WRAP, also reveals that since 2007 we have cut avoidable household food waste by an impressive 21%, which saved cash strapped consumers almost £13 billion***. Yet we still throw away a staggering 4.2 million tonnes (Mt) of household foo...
Home About WRAP What we do Our work Partners WRAP publications Company structure and governance Contact WRAP Sign up for updates Who we work with Construction Retail Local authorities Waste management sector Agriculture SMEs Individuals Hospitality and food service Why it matters WRAP...
New WRAP research reveals a substantial reduction in the amount of household food and drink waste arising between 2007 and 2012. However, the research also highlights the scale of the opportunity remaining. The results show that avoidable household food waste has been cut by an impres...
Home About WRAP What we do Our work Partners WRAP publications Company structure and governance Contact WRAP Sign up for updates Who we work with Construction Retail Local authorities Waste management sector Agriculture SMEs Individuals Hospitality and food service Why it matters WRAP...
WRAP understand that the main barriers to developing anaerobic digestion (AD) on farms are: Access to finance. Availability of reference sites for technologies and case studies. Demonstration of the benefits of AD. The potential high cost of technology. To address these barriers and e...
The literature review suggested that storage lives of the majority of chilled foods would be increased if fridge temperatures could be lowered (e.g. from 7°C to 4°C). Storage life extensions were typically equivalent to an additional 3 days of storage life. The potential annual UK was...
