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Love Food Hate Waste…. Ruth Roberts. Love Food Hate Waste: how it began. WRAP launched Love Food Hate Waste in 2007 to help UK households recognise and tackle the issue of food waste. Household food and drink in the UK. Household kerbside collections of residual waste. 1. Waste Data Flow

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Love Food Hate Waste…

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Love Food Hate Waste…

Ruth Roberts


Love Food Hate Waste: how it began

WRAP launched Love Food Hate Waste in 2007 to help UK households recognise and tackle the issue of food waste


  • Household food and drink in the UK

Household kerbside collections of residual waste

1. Waste Data Flow

2. Review of Municipal Waste Composition

3. The Food We Waste (WRAP)

Household food waste collections

Household waste recycling centres

Home composting and fed to animals

Down the Drain (WRAP)

Kitchen Diary (WRAP)

Sewer


  • 27%

  • 22%

  • 2%

  • 49%


Household food and drink waste in the UK

  • Total food and drink waste

  • 7.2m tonnes

  • Avoidable

  • Unavoidable

  • Possibly Avoidable

  • 4.4m tonnes

  • 1.4m tonnes

  • 1.4m tonnes


Household food and drink waste in the UK

  • Avoidable

  • 4.4m tonnes

  • Prepared, served, or cooked too much

  • Not used in time


Household food and drink waste

  • All types of food and drink are thrown away.

  • The most prominent by weight are;

  • Fresh vegetables and salad

  • drink

  • fresh fruit

  • bakery


EACH DAY in the UK, we throw away around…

  • 4.1m

  • apples

  • 5.3m potatoes

  • 1.7m

  • bananas

  • 1.4m sausages

  • 1.3m

  • eggs


  • 5kgs per week

  • 120kg per person, per year

  • The average home throws away 270 kg of food and drink per year


  • We all throw away food

Kilograms per person per week

  • 1

  • 0

  • 55 - 64

  • 25 - 34

  • 16 - 24

  • 35 – 44

  • 45 - 54

  • 65+

  • Age Group


Environmental Impact

  • Producing, storing and transporting

  • food to us uses up a lot of energy

  • and resources

  • The equivalent of 17 million tonnes

  • of carbon dioxide per year

  • If we were to stop wasting food it would be the equivalent of taking1 in 5 cars off UK roads


Environmental Impact

  • Sending food to landfill generates methane which is one of the most harmful greenhouse gases


Financial impact

  • UK householders are throwing away £12 billion worth of good food and drink every year.

  • £480 per household per year

  • £680 per household with children per year

  • Savings of up to £50 a month


What are the retailers doing to help?


What is the Courtauld Commitment?

  • A voluntary agreement between WRAP and individual retailers and brands to improve resource efficiency and reduce the carbon and wider environmental impact of the grocery retail sector.


53 retailers and brands including…


Courtauld Commitment targets:

To reduce the carbon impact of grocery packaging by 10%

To reduce UK household food and drink waste by 4%

To reduce grocery packaging waste in the supply chain by 5%


  • Helping consumers buy the right amount


Helping consumers buy the right amount


Helping consumers keep food at its best


Helping consumers keep food at its best


Practical Tips and Advice


Five Key Behaviours

  • It pays to plan

  • Know your dates

  • Savvy storage

  • Perfect portions

  • Lovely Leftovers


Key Behaviour 1 It Pays to Plan


The benefits of planning

  • Planning can help you to save time and money by encouraging you to:

  • use up the food you already have

  • only buy what you need

  • avoid impulse buys

  • eat a more nutritionally balanced diet

  • use up food from your freezer

  • prepare meals in advance

  • involve members of the family


Key Behaviour 2 Know your

dates


Key Behaviour 3 Savvy storage


Using the Freezer

  • Food can theoretically be stored in the freezer forever - it only deteriorates in quality, not safety

    • Changes in quality include colour, texture and flavour

  • Thaw food in fridge so that it doesn't get too warm. Eat within 24 hours after it’s been defrosted


Key Behaviour 4 Perfect portions


Perfect Portions

  • Weigh or measure your food – work out the right amount for you.

  • Encourage people to serve themselves from dishes on the table

  • You don’t need any fancy tools – a mug, tablespoon, spaghetti measure or simple scales are all you need


Key Behaviour 5 Lovely leftovers


Five Key Behaviours

  • It pays to plan

  • Know your dates

  • Savvy storage

  • Perfect portions

  • Lovely Leftovers


Passing the message on….


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