WRAP Cymru is advising the following key changes across business sectors: -
Manufacturing & Retail Actions
Waste reporting - Periodic measurement and reporting of food waste means waste streams can be identified, along with opportunities for reducing food surpluses, reuse and redistribution.
Manufacturing Engagement - Engaging with the large number of SME’s manufacturing food in Wales has the following benefits: raising awareness, monitoring of waste, and effective systems can be put in place to support their move towards more sustainable, low-waste companies.
Optimised Packaging Design - Often food is wasted because the pack sizes are too big to finish before expiration. Offering smaller packaging sizes has the potential to reduce waste by giving people the opportunity to only buy what they need.
On-pack consumer information - Food packaging can be used to provide consumers with valuable information on the product. Innovative emerging technologies may allow for more dynamic labelling which can help with storage and consumption of the product and used to complement consumer focused communications.
Improved date labelling - Confusion over date labels is a major driver of food waste in the home. Recent WRAP research suggests that there are opportunities to reduce household food waste by removing ‘best before’ date labels from a number of products.
Valorisation - By reprocessing surpluses into new products for alternative markets, it can reduce waste and provide additional revenue streams. Manufacturers can valorise surpluses internally or sell/donate to third parties, potentially utilising existing networks such as the Welsh Food and Drink Directory.
Food redistribution - Food redistribution relates to distributing surplus edible food with or without charge. Donation of food is more common, which provides emergency food assistance to those in need and can reduce food waste whilst tackling food insecurity.
Hospitality & Food Service Actions
Waste reporting - Understanding where waste arises, and in what amounts, is an important step in hospitality and food service efficiency. In recent years, digital solutions have emerged for commercial kitchens to address this issue and provide staff with a better understanding of the amount of waste generated.
Consumer staff interventions - This is a diverse sector with a range of business types, with waste arising across the business (forecasting, preparation, consumer etc.). Engagement with the sector to encourage and educate buying, storage, preparation and serving best practices is one option. WRAP’s Guardians of Grubcampaign provides tools and resources to support the sector, encouraging businesses to engage with these tools could help them.
Further food waste recycling - Wales already has a nearly universal food waste collection and a world leading recycling service, so many citizens may have already experienced this impact. This may be one of the reasons for Wales having lower food waste levels than the rest of the UK. However, participation and recycling rates still have scope for further improvement.
Consumer awareness campaigns - Consumer awareness campaigns are designed to educate the public at scale. Food waste campaigns inform consumers about the impacts of food waste and can help prevent specific behaviours that lead to food waste.
Consumer behaviour and upskilling interventions - more engaging interventions and coaching could help to improve behaviours and food skills, empowering people to manage their food more effectively.