New ‘waste mapping’ research across the pre-prepared and chilled foods supply chain
New research led by WRAP (Waste & Resources Action Programme) is set to calculate the amount of waste in the UK retail supply chain for pre-prepared food for the first time – and identify how this can be reduced in order for businesses to make cost and environmental savings.
Covering four representative products - sandwiches, pizza, quiche and ready meals - the research will develop detailed ‘resource maps’ to highlight the amount of food and packaging waste generated for each product type at key stages in the chilled and frozen supply chains. It will also calculate the associated carbon emissions and economic impact, as well as detailing the amount of water used and disposed of during the manufacture of these products.
Best practice guidance covering storage, handling and packaging will then be produced to enable companies in the pre-prepared food categories to benchmark themselves against data and maximise opportunities for achieving environmental benefits and cost savings. This will include solutions for minimising waste and improving resource use from initial production through to distribution and back of store.
The maps will also include WRAP data on levels of packaging and food waste from households, so that a whole chain can be seen and the ‘hot spots’ identified.
WRAP is urging companies throughout the sector to take part in the research to help provide a detailed understanding of the waste produced across all components of the supply chain. Data collection will include a comprehensive industry survey and company-specific resource minimisation reviews, covering 80% of the UK market for the products selected.
Charlotte Henderson, Retail Supply Chain Programme Manager at WRAP, said: “Identifying where waste is generated, and the reasons why, will help the development of effective solutions which are tailored to these products, with learnings then applied across the category. By sharing these with the sector, we aim to help companies at all stages of the supply chain access these commercial and environmental benefits.”
The research is being undertaken by Food Processing Faraday in partnership with the Centre for Value Chain Research at the University of Kent. The Chilled Food Association, the British Frozen Food Federation, British Sandwich Association and the Pizza, Pasta and Italian Foods Association are also supporting the project.
Ian Blakemore, Head of Programmes at FP Faraday, commented: “Being able to measure what works and - what doesn’t - is fundamental to improvement. This study will provide information on what happens to key ingredients for key pre-prepared foods categories including sandwiches and pizza.
“Food Processing Faraday is accomplished at turning knowledge into solutions, and the experience of project partners will ensure that the study is credible and that results will be utilised across the sector to inform improvements.”
Individual company data will remain confidential and the findings are due to be published later in 2010. WRAP has also commissioned resource maps covering other categories, including fruit and vegetables, meat and fish, which are now nearing completion.
Businesses interested in getting involved with the project should email resourcemaps@wrap.org.uk.
Editor's notes
- WRAP’s vision is a world without waste, where resources are used sustainably. We work with businesses and individuals to help them reap the benefits of reducing waste, develop sustainable products and use resources in an efficient way
- Established as a not-for-profit company in 2000, WRAP is backed by government funding from England, Scotland, Wales and Northern Ireland.
- More information on all of WRAP's programmes can be found on http://www.wrap.org.uk/
- Food Processing Faraday will be undertaking the pre-prepared food resource mapping project in partnership with the Centre for Value Chain research at the University of Kent, the Process Industries Centre for Manufacturing Excellence (PICME) and the Chilled Food Association (CFA). The work is supported by the British Sandwich Association and the British Frozen Food Federation.
Supporting quotes from Trade Associations
Kaarin Goodburn, Secretary General, Chilled Foods Association:
"Waste is a strategic issue for chilled food manufacturers to reduce both costs and support future food security and sustainability agendas. We hope this project will build on CFA's sustainability activities over the best part of a decade, providing a comparison with 2005 Defra-funded work and tracking progress in reducing waste. Informal CFA data indicates members have, since 2003, reduced waste by more than 25% and reliance on landfill by nearly 70%."
Brian Young, Director General, British Frozen Food Federation:
"Packaging and waste are both key environmental issues for the frozen food industry but without meaningful data and information it is difficult for companies to accurately benchmark themselves. This new research will help inform businesses on opportunities for waste reduction and efficiency savings and we are encouraging our members to take part."
Jim Winship, Director, British Sandwich Association and Pizza, Pasta and Italian Foods Association:
"Our associations are supporting the project as we believe it will both assist businesses to better manage waste and cut costs while also helping the environment and the drive for greater sustainability."