Building successful business partnerships to reduce Food and Drink Waste Andy Dawe Head of Food & Drink Programme, WRAP 26th June 2012

Content Why tackle food waste? Consumer strategy Business strategy Conclusions

UK food waste arisings Households account for ca. 50% of total UK food waste 60% (4.4Mt) is avoidable Note: We use 15Mt of food waste arisings whereas in Tristram’s key fact document he uses 20Mt of food waste in Britain from plough to trough. * 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 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 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

Consumer food waste prevention strategy Changing consumer behaviour: 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: 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 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 CC1 target - To help reduce the amount of food the nation’s householders throw away by 155,000 tonnes per year by 2010 Data shows this has been exceeded - 270,000 tonnes (March 2010) In total - 670,000 tonnes of food waste has been avoided across the UK between 2006/7 and 2009 Every £1 spent by WRAP on LFHW has prevented around £150 of food being wasted. Additional spending by partners has more than matched the WRAP spending. Local authorities will have saved at least £22 million in avoided gate fees and landfill charges. 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)

Business food waste prevention

Courtauld Commitment Phase 2 Signatories

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% Packaging Target This target covers all of the packaging associated with the delivery of grocery products into the UK market, including primary, secondary and tertiary packaging. Household Food Waste Target The target covers all household food and drink waste, irrespective of whether this is thrown in the bin, down the sink, composted or fed to pets HFW accounts for 50% of total UK food waste. Over 5Mt reaches landfill. At least 60% (5.3Mt) is avoidable. Supply Chain Target Supply chain packaging and packaging waste associated with the manufacturing, distribution and retailing of grocery products in the UK is to be included in the supply chain target. Focused on waste prevention rather than diverting waste from landfill. There are significant cost savings to be achieved under the Commitment (from 2008 FDF / Defra study): On average food waste costs companies £424 per tonne, packaging waste £1,664 per tonne and combined food and packaging waste £1,044 per tonne.

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

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“ Waste is broadly similar to household waste Denser than other service sector waste

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

Thank you