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Building Successful Business Partnerships to Reduce Food and Drink Waste

Learn about the strategies to tackle food waste, including consumer awareness, changing the retail environment, and partnership initiatives. Discover the impact of waste on the environment and the benefits of waste reduction. Explore the progress made and the steps to be taken in reducing food and drink waste.

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Building Successful Business Partnerships to Reduce Food and Drink Waste

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

  2. Content • Why tackle food waste? • Consumer strategy • Business strategy • Conclusions

  3. 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

  4. 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

  5. Strategy • Raise awareness of food waste • Prioritise household food waste reductions • Drive change in the supply chain • Tackle hospitality and catering waste

  6. Consumer food waste prevention

  7. 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

  8. 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

  9. 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

  10. 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)

  11. Business food waste prevention

  12. Courtauld Commitment Phase 2 Signatories

  13. 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%

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

  15. 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“

  16. 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

  17. Thank you

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