91 results for Food and Drink

Refined by Good practice guidance

Crieff Hydro took part in a food waste monitoring trial to actively measure and reduce food waste in its main Meikle restaurant. By...

Food waste is a constant challenge for commercial kitchens, which creativity in the kitchen can really help to tackle. Watch our chef...

This guide describes the benefits of metering and monitoring water use in a food and drink or hospitality and food service business.

Small changes in behaviour and continued innovation around packaging keeps food fresher for longer, saves money and reduces waste.

WRAP has produced a series of information sheets to support businesses in the hospitality and food service sector in taking action on...

Guidance is available on using a problem-solving approach to reduce waste in the food and drink supply chain.

This guide explains the basics of packaging optimisation and will help you develop an action plan to save money and the environment’s...

Anerobic digestate is a biofertiliser and an excellent alternative to bagged fertilisers.

The On-Pack Recycling Label (OPRL) scheme was launched in March 2009 in response to research that identified a need to communicate...

In UK businesses, the true cost of waste can be up to 4% of turnover. However, resource efficiency initiatives have shown that by...