WRAP has worked with a number of signatories and stakeholders under the Courtauld Commitment to demonstrate different approaches to waste reduction.
Click on the links below to find out how retailers and manufacturers have been taking a systematic approach to driving waste out of their businesses and targeting key hot spots.
Reducing apple waste and loss in the Sainsbury’s supply chain
Read about the systematic way Sainsbury’s mapped waste in its apple supply chain and, despite finding generally low levels of waste, still found opportunities to make changes to primary and secondary packaging that have the potential to reduce Sainsbury’s apple waste by over 125 tonnes and save over £100,000 annually.
Significant potential pie manufacturing waste savings identified through a ‘waste event’ approach
Find out how Morrisons Farmers Boy identified potential pie waste savings by running a two-week ‘waste event’ at their Bradford site to identify waste hot spots and develop an action plan to tackle these. They found two simple, no cost solutions which could reduce waste by up to 56%.
Collaboration reveals more waste savings in an already ‘lean’ supply chain
A successful collaborative approach taken by Greencore and Sainsbury’s resulted in over 1,700 tonnes of waste reduced in an already ‘lean’ supply chain. This extended case study describes their key achievements, the detailed steps they took, and their top tips for others who wish to replicate their success.
Improving performance and reducing waste in in-store bakeries: Key Insights
Tesco, working with WRAP, undertook a project to investigate the reasons behind why some in-store bakeries were performing better than others and how best to reduce food waste through prevention and increasing use in animal feed. The techniques used and solutions identified are presented in this Bakery Insight Guide which can be used to help identify and implement waste prevention in in-store bakeries.
Waste prevention in brewing and soft drinks manufacture
The British Beer and Pub Association (BBPA) and British Soft Drinks Association (BSDA) worked in collaboration with Britvic Soft Drinks and Carlsberg (UK) to reduce the amount of product waste in the brewing and soft drinks industries, ‘Project Shandy’. This involved measuring waste arising and identifying hot spots for action. The companies saved £293K on two sites, and further savings are expected as waste prevention solutions are adopted on other sites.
See the case studies from Britvic and Carlsberg and guidance and checklists with scores of waste prevention opportunities for drinks manufacture.
Further Courtauld 3 signatory case studies
Get a flavour of some of the tangible results signatories to the Courtauld Agreement have achieved through their commitment to the voluntary agreement in this suite of 17 brief examples from manufacturers and retailers.
Whole Chain Resource Efficency Projects
A number of whole chain projects have been completed in the fresh produce sector including Potatoes, Onions and Apples. Other projects are now underway across Protein. Tools and guidance for completing such projects are available, including help in building your business case.