Building successful business partnerships to reduce Food and Drink Waste
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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 Drink Waste

  • Why tackle food waste?

  • Consumer strategy

  • Business strategy

  • Conclusions


Uk food waste arisings
UK food waste arisings Drink Waste

  • 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 Drink 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 Drink Waste

  • 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 Drink Waste

  • 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 Drink WasteTo 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 Drink Waste

    • 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


    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)


    Business food waste prevention

    Business food waste prevention the time or most of the time) and those understanding best-before dates


    Courtauld commitment phase 2 signatories
    Courtauld Commitment Phase 2 Signatories the time or most of the time) and those understanding best-before dates


    Courtauld commitment 2 targets
    Courtauld Commitment 2 - targets the time or most of the time) and those understanding best-before dates

    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 the time or most of the time) and those understanding best-before dates

    • Evidence – resource maps

    • Engagement – Key Account Managers

    • Guidance – Sector guidance notes

    • Support – Waste prevention reviews


    Hospitality and Food Service Agreement the time or most of the time) and those understanding best-before dates

    • 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 the time or most of the time) and those understanding best-before dates

    • 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


    Thank you

    Thank you the time or most of the time) and those understanding best-before dates


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