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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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  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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