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

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

10. 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

11. 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)

12. Business food waste prevention

13. Courtauld Commitment Phase 2 Signatories

14. Courtauld Commitment 2 - targets
3 targets, 3 years ( ):
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.

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

16. 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

17. 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

18. Thank you