Archive

The chart below shows the growth in UK exports of reocvered textiles from 1996 to 2015 (based on annualised Jan-Nov data).

The previous update to the Plastics Market Situation Report was published in 2011. This report provides an update on key developments over the past few years.

The report 'Analysis of recycling performance and waste arisings in the UK 2012/13' looks at factors influencing recycling performance in the UK.

Sodexo took part in a food waste monitoring trial evaluating the use of manual monitoring and smart meters at six of its UK and Ireland sites. The project was funded by WRAP as part of the Hospitality and Food Service Agreement (HaFSA).

January 2015

January 2015

“Within one week of starting to raise awareness of our water use a leak was found and further monitoring has meant we have reduced our water usage by 85m³ per year, saving us up to £200 a year thanks to the Rippleffect!

Peter Hibbett, Quality and Environment Officer at Saint-Gobain Ecophon, part of the Saint-Gobain Group. 

December 2014

The Rippleffect site survey was really useful as it identified a number of areas in which UPP could save water and money. Simple changes like reducing the WC flush volumes have already made an impact and now we are monitoring shower flow rates to assess whether we need to make changes”

James Sandie, Environmental and Sustainability Manager

The 3Rs survey (previously the Recycle Now survey) has been a staple of WRAP’s research portfolio for nearly a decade, initially focusing on recycling and expanding in recent years to also cover re-use and repair (the 3Rs). This report presents key highlights from the recycling section of the survey.

The following guidance will help you with your water efficiency programme in the food and drink industry. The guidance was developed as part of the work for the Federation House Commitment.

Branocs Tree Hungry Horse pub, part of Greene King, took part in an eight week trial to actively monitor and reduce food waste. By using a smart meter to measure food waste the hotel was able to identify savings and reduce the amount of food being thrown away. The trial successfully reduced food waste per cover by around 15% and achieved substantial financial savings. This equates to a reduction across the site of around 4 tonnes per year.