Archive

The cost of food being wasted in the UK from the UK hospitality and food service (HaFS) sector is estimated at £2.5 billion per year in 2011. This report draws together a number of pieces of research and highlights the opportunities to reduce waste and save money.

Save £millions through food waste prevention

Stansted Airport Limited worked with catering outlets to fit food waste recycling collections into their busy schedule, helping to cut costs and meet landfill diversion targets.

Eden Caterers is based in London, employs 25 people and caters for over 20,000 people each month. The company has implemented a number of measures to help it with its ambition to achieve zero waste to landfill.

We all depend on water, whether it’s for our families or for running a business. Cargill, an international agri-food company with an office in Witham St. Hugh’s, Lincolnshire, is no exception. One of the company’s commitments is to preserve natural resources, so Cargill decided to register for free water efficiency support from WRAP via the Rippleffectinitiative. 

Moorfields Pharmaceuticals is part of London’s Moorfields Eye Hospital NHS Foundation. It produces special formulations for ophthalmic patients and licensed products such as eye drops.

By fixing their heating system, the company reduced water consumption by over 13,000 m³ per year and is now saving approximately £22,000 every year.

Situated opposite Big Ben and the Houses of Parliament, Park Plaza Westminster Bridge London is a four star hotel with additional facilities such as penthouses and suites, restaurants, lounges, bars and a spa.

In 2009, WRAP undertook a survey across UK retailers, and a selection of food products, of a range of factors believed to influence household food waste. To provide an updated picture, and gauge progress against the recommendations in the 2009 report, the work was repeated in 2011 and this report summarises the findings.

Evaluating the impact of WRAP’s cascade training programme in England 2011/12.

Determining consumer understanding and use of date labels and storage guidance in order to reduce household food waste.

During April to June, 2012, Leatherhead Food Research was commissioned by WRAP to carry out a feasibility study into product life determination practices within the retail supply chain. This note summarises the findings from their work.