Whole chain food waste reduction plan toolkit

Food waste is an end-to-end challenge that requires end-to-end solutions. WRAP and IGD are inviting businesses to participate in whole chain food waste reduction plans (WCPs) – working together across the supply chain to take joint actions that reduce farm to fork food waste. WCPs form a key deliverable of the Food Waste Reduction Roadmap. Supporters of the Roadmap have committed to Target, Measure, Act to reduce their own food waste, work in partnership with suppliers, and help consumers.

Whole chain food waste reduction plans bring together partners from across the value chain in using a collaborative problem-solving approach to reduce food waste from farm to fork.

WRAP and IGD have created a whole chain food waste reduction plan toolkit  to equip businesses in all stages of running a WCP, from targeting products and partners to initiating projects, and from identifying waste hotspots and root causes to surfacing solutions to trial.

What’s in the toolkit?

Guides

Full guidance – detailed guidance for every stage of running a WCP.

Quick start guide – jump straight to areas you need support with, for those who are more experienced with running end-to-end projects.

Executive summary – raise awareness and secure buy-in from senior managers with this introduction to WCPs and their benefits.

Templates

Template letter for approaching supply chain partners – engage and gain commitment from your key suppliers to make the plan a reality.

Project charter template – align all of the partners upfront by agreeing on objectives, scope, resources, roles and measures of success.

Hotspot identification tool – define the problem and focus efforts where it matters most.

Action plan template –a simple one-pager to catalogue the most promising solutions to take to trial.

Case study template – raise your profile and support the wider industry by sharing your successes with our easy-to-complete template.

Sector-specific resources

Concise guides that identify common, key considerations across the supply chain along with suggested KPIs and, where available, benchmarks, to serve as a starting point for discussions. Guides have been created for key sectors including:

Bakery considerations

Dairy considerations

Fresh produce considerations

Meat in a Net Zero world (Table 1, p4) - a cross-industry vision to optimise productivity and minimise waste from farm to fork.

Testimonials

'Making waste central to the decision making process and continuing to assess consumptions and losses in the supply chain is a significant opportunity for the business. Consideration of ‘waste’ in all its forms is not only good commercial sense, but it is expected by the consumers of products from an ethical retailer.'

Philip Burgess, Agronomy and Technical Manager, Co-op

'Walking the process was key as it highlighted the need to observe what actually happens, not what we thought happened.'

Steve Normington, Top Fruit Trading Manager, Musgrave GB

'By walking the whole supply chain, identifying root causes of losses and inefficiencies, and then brainstorming solutions, the whole team were able to identify and agree on opportunities to improve efficiency and productivity for all.'

Andrew Wright, Corporate Responsibility Manager, Tulip

Contact the Roadmap team to find out more.