To support hospitality and food service (HaFS) businesses in taking action on resource efficiency, we at WRAP have produced a summary of useful resources including: case studies on waste reduction, guidance and tools for monitoring and measuring waste, research studies, videos, infographics and much more.
The Courtauld Commitment 2025
The Courtauld Commitment 2025 is (C2025) is an ambitious voluntary agreement that brings together organisations across the food system – from producer to consumer – to make food and drink production and consumption more sustainable.
At its heart is a ten-year commitment to identify priorities, develop solutions and implement changes at scale – both within signatory organisations and by spreading new best practice across the UK.
Check out the Courtauld 2025 overview and introductory video below.
Prior to C2025, WRAP managed the Hospitality and Food Service Agreement (HaFSA), a voluntary agreement to support the sector in reducing waste and recycling more. For this reason a number of the materials listed below are branded “HaFSA.”
Food waste facts and WRAP research
In 2013 WRAP published the Overview of Waste in the Hospitality and Food Service sector. This research indicated that the cost of food being wasted in the UK from the UK HaFS sector was estimated at £2.5 billion per year in 2011, rising to £3 billion per year by 2016.
The research is summarised in an Infographic which gives an overview of how much food is wasted, and its cost, to the HaFS sector in the UK.
Resources from our website - presentations, tools, case studies, info sheets and more
The list below includes relevant links to bookmark:
- Overview of all HaFS materials - list of all WRAP HaFSA materials available online
- Cost of waste to business - presentations for management and staff information sheet and subsector sheets
- Case studies - actions taken by HaFS businesses to take action on waste.
- Interactive presentation for engaging staff on taking action on HAFS waste
- Tools for monitoring and measuring waste: Sodexo case study, Unilever’s Wise up on Waste app, WRAP worksheets - see food waste tracking sheet, recycling tracking sheet and waste measurement tracking sheet
- Tools for staff training: Getting started pack, template presentation materials, Chef Masterclass videos, FoodSave top tips database, City and Guilds Sustainability in Professional Kitchens, YouTube playlist with videos and webcasts
- Taking action on waste - presentation materials: two presentations to help you take action on food and packaging waste with your staff, clients and customers.
- Portion sizes: Love Food Hate Waste consumer campaign
- Buffet waste: reducing waste at meetings, banquets and events; using Love Food Hate Waste messaging to engage consumers to help reduce plate waste
- Waste management guidance: waste management guidance document, which covers: waste contract procurement; reviewing existing waste contracts; monitoring waste contracts; undertaking on-site waste reviews and waste compositional analysis; introducing front-of-house recycling; assessing training needs and delivering a programme of behaviour change
- Menu planning: menu planning webcast (PowerPoint presentation with audio). Includes approaches to reviewing Stock Keeping Units, Dynamic Menu Modelling and more practical tips.
- Food Safety legislation for prevention / management (these resources hosted by TiFSIP): legislation guidance (includes mythbuster, guide and matrix) and tailored guidance for Northern Ireland.
- Supply chain information sheets: reducing waste in the following sectors: dairy, fruit and vegetables, fresh meat, fish
- Chef Masterclass videos: Chef, Oliver Gladwin, shares ideas on how to get the most from your meat, vegetables and fish in commercial kitchens.
- Reducing food waste – starting off: a toolkit providing a simple step-by-step approach to reduce food waste and reduce business costs.
- Screencasts on preventing waste in the HaFS: four screencasts (YouTube video – PowerPoint presentation with audio) designed for environmental health practitioners to help hospitality and food service businesses tackle food waste. Businesses can watch screencast 2 to get advice on saving money by reducing waste. Screencasts were produced and developed with the Hospital Caterers Association.
- Taking action on waste info sheets: tailored information to specific subsectors. Produced in association with leading trade associations.
- Food recycling for your business: online resource hub which includes a cost calculator tool to compare different options for the collection of your waste, and examples of what other organisations have done.
- Love Food Hate Waste resource pack: a resource pack to help businesses work with their customers to reduce plate waste when eating out.
- Love Food Hate Waste videos: find out what consumers have to say about wasting food when they eat out: see video below and the extended version
What can businesses do to share food waste prevention messages?
- Check out the Courtauld Commitment 2025 and our HaFS webpages
- Provide links to above supporting guidance and resources in emails and newsletters to raise awareness with your members and networks.
- Encourage your members/networks to sign up to our food and drink e-zine to keep them up to date with all the latest news
- Follow WRAP on Twitter @WRAP_UK and retweet to your network
- Follow WRAP on LinkedIn and share relevant updates to your network
WRAP is developing a new campaign in 2017 for signatories to use for cascading food waste information to their partners. If you’d like to know more please contact us at email@example.com
WRAP consumer campaigns
Take a look at our WRAP Resource Library which contains a wealth of useful resources such as logos, photos, stickers and posters.
For example, if you are looking for posters on food waste – refine your search by selecting ‘food waste’ under the waste stream filter and select ‘poster’ under the communication type filter (see below).
WRAP runs two very successful and widely known consumer facing programmes that help reduce the amount of food waste in households (Love Food Hate Waste) and increase recycling (Recycle Now).
Both programmes have some very useful tools that you and your members could use in communications to the general public.
Love Food Hate Waste - WRAP can provide Love Food Hate Waste resources including logos, artwork, electronic resource packs standard text and quotes. You and your members can also join the Love Food Hate Waste Community on Facebook and follow them on Twitter @LFHW_UK
What can you do to encourage consumers to take action to reduce food waste? Encourage partners to use WRAP’s ‘Proud to support LFHW’ logo on their menus, available from our website. Access the Love Food Hate Waste information for businesses on WRAP’s webpage: Less food waste saves money. Discuss the issue of food waste with your members. Share the link to the Love Food Hate Waste video showing what customers have to say about food waste when eating away from home.
Recycle Now - WRAP can provide existing Recycle Now resources including logos, artwork and an electronic resource pack.
What can you do to encourage consumers to take action to reduce food waste?Encourage your members/networks to visit the partners’ website to access campaign materials and use them to support their recycling initiatives. This can be done via email, your website, newsletter article or social media. Encourage your members/networks to “like” Recycle Now on Facebook. Follow Recycle Now on Twitter @recycle_now. Take part in Recycle Week each September.
Unilever United Against Waste - since launching its ‘United Against Waste’ campaign, Unilever Food Solutions has been talking to caterers to see what impact its Wise up on Waste Toolkit has had on their businesses and the environment.
The United Against Waste video wall shows what others have done.
Any questions on any of the above, just let us know!