If you work in the Meat, Fruit & Vegetable or Fish sectors then you will find this web page of particular interest.
WRAP has researched key areas in the grocery sector where preventing waste would help business to become:
more resource efficient;
save money; and
help the environment.
The work started with 'resource mapping' - identifying and quantifying where the waste occurs in the supply chain.
Information from the resource maps was used to develop 'Sector Guides' aimed at specifically helping the supply chain to focus on key areas of influence. The Guides highlight the issues and specify what can be done to prevent the waste from arising in the first place.
Fresh Meat
This sector has been identified as the largest producer of waste arisings in the food and drink industry.
The significant amount of waste produced by the fish processing sector represents a major financial opportunity for organisations throughout the supply chain.
The objective of this project was to develop a series of resource maps for twelve key product groups within the UK drinks sector, detailing product and packaging waste, and water consumption and losses.
