WRAP launches new tool to tackle food waste

Businesses across the country now have access to the world's first guidance document which outlines how to design effective food waste prevention programmes based on proven experiences across the globe.

The new tool - Think.Eat.Save Guidance Version 1.0 - has been released by the United Nations Environment Programme (UNEP), the Food and Agriculture Organization of the United Nation (FAO) and the Waste and Resources Action Programme (WRAP) as part of the Save Food initiative.

"We're delighted to see this Guidance Version 1.0 being published today, and to have had the opportunity to work in collaboration with UNEP and FAO to develop it," said WRAP's CEO Dr Liz Goodwin.

"Our work has helped consumers and businesses take significant strides to prevent and reduce their food waste in the UK. We hope that by assembling guidance and best practice from around the world it will encourage more action to tackle this crucial global issue."

The first-of-its-kind guidance document provides a framework for businesses to work collaboratively across sectors and supply chains.

It is structured around four modules : -

Module 1: Mapping and measuring of food and drink waste - identifying opportunities, barriers and potential partners for food waste reduction.

Module 2: Options for developing national or regional policies and measures for food and drink waste prevention and reduction - an overview of the mechanisms that can influence food waste.

Module 3: Developing and implementing programmes to prevent and reduce household food and drink waste - focusing on proven approaches to reducing household food waste including changes to product packaging and labelling.

Module 4: Preventing and reducing food waste in the food and drink business supply chain (manufacturing, retail, hospitality and foodservice).

The document will be enriched progressively as more countries around the world begin to take on the challenge and reap the benefits of food waste reduction. Research shows that at least one-third - 1.3 billion tonnes - of food produced each year is lost or waste. A seperate report last month revealed that the hospitality sector alone will spend an extra £32m sending food waste to landfill in 2014.

FAO's deputy director general for Natural Resources Helena Semedo added: "Fighting food loss and waste is an area in which partnerships are needed to reach the goal of eradicating hunger. This calls for effective governance systems and involvement of many stakeholders.

"We face a world with high and volatile food prices, urbanization, and climate change where co-ordination of strategies to reduce food waste can make a real difference."

Earlier this year, edie reported that a coalition of food waste charities, waste prevention organisations and academia across Europe launched a number of feasibility studies, led by WRAP, to tackle food waste through social innovation. Read more here.

Luke Nicholls


| food | Food waste | hospitality | manufacturing | packaging | retail | supply chain | WRAP


Waste & resource management
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