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Building successful business partnerships to reduce Food and Drink Waste Andy Dawe Head of Food & Drink Programme, WRAP 26 th June 2012. Content. Why tackle food waste? Consumer strategy Business strategy Conclusions. UK food waste arisings.

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Building successful business partnerships to reduce Food and Drink WasteAndy DaweHead of Food & Drink Programme, WRAP26th June 2012

content
Content
  • Why tackle food waste?
  • Consumer strategy
  • Business strategy
  • Conclusions
uk food waste arisings
UK food waste arisings
  • Households account for ca. 50% of total UK food waste
  • 60% (4.4Mt) is avoidable

* This covers part of the profit sector, and schools; ** incl. other parts of the hospitality and food service sector, other out of home food waste, and pre-factory gate food waste; household figures updated October 2011. NB data for household also includes drink waste, which is not currently available for other sectors

impact of uk waste
Impact of UK Waste
  • Household food waste - 20 Mt CO2 eq/y
  • Food and drink supply chain – 10 Mt CO2 eq/y
  • £12 bn for households
  • £5 bn for businesses
  • Food waste: 4,500 billion litres water/y
strategy
Strategy
  • Raise awareness of food waste
  • Prioritise household food waste reductions
  • Drive change in the supply chain
  • Tackle hospitality and catering waste
consumer food waste prevention strategy
Consumer food waste prevention strategy
  • Changing consumerbehaviour:
        • Raising awareness &engaging consumers to act
          • “Love Food Hate Waste”
          • Partners
  • Making it easier for consumers to waste less:
        • Influencing those selling food to change /improve products and practices to help consumers waste less
objective to change the retail environment to help consumers
Objective To change the retail environment to help consumers:

Buy the right amount

Keep what is bought at its best

Use what is bought

- Packaging functionality, re-close

- Clear storage guidance

- In-home tools

- Consistent, simple use of dates

- Maximum shelf life

- Portioning tools

  • - Pack size range and availability
  • Promotions
  • Planning / ordering tools

8

impact
Impact
  • In 2009 1.1Mt/y less food waste was collected than in 2006/7
  • Reduction of 13%
  • Value of avoided food waste was ~ £2.5billion /y
  • Lower food sales
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Trends in food-waste reducing behaviours (% reporting all of the time or most of the time) and those understanding best-before dates (note that y-axis does not start at zero)
courtauld commitment 2 targets
Courtauld Commitment 2 - targets

3 targets, 3 years (2010-2012):

Packaging Target

To reduce carbon impact of packaging by 10%

Household Food & Drink Waste Target

To reduce household food and drink wastes by 4%

Supply Chain Product Waste Target

To reduce traditional grocery product waste in the grocery supply chain by 5%

supply chain strategy
Supply chain strategy
  • Evidence – resource maps
  • Engagement – Key Account Managers
  • Guidance – Sector guidance notes
  • Support – Waste prevention reviews
slide16

Hospitality and Food Service Agreement

  • For organisations:
    • “… to work towards zero waste through actively encouraging staff, customers and suppliers to prevent waste arising and reuse and recycle more“
conclusions
Conclusions
  • Reducing food waste is a priority
  • Household food waste is single biggest source in UK
  • Changing consumer behaviour & changing retail environment to help seems to work
  • Some good progress, much more to do.
  • Supply chain & hospitality waste now being tackled
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