A study by Sonnino and McWillliam investigates food waste in hospitals in Wales. The researchers look at three hospitals and find that up to 60% of the food was thrown away, with levels particularly high in elderly rehabilitation wards. ...
A review and a consumer survey which look at promotions used by the UK grocery sector and what effect they might have on food waste. The tentative results from the in-home part of this research suggest that food bought on promotion is not more likely...
New research shows that annual UK household food waste has fallen by 13% / 1.1 million tonnes (mt) over a three year period from 8.3mt to an estimated 7.2mt. Avoidable household food waste (i.e. food that could have been eaten) has reduced by 950,000...
New peer-reviewed research, commissioned by the Waste & Resources Action Programme (WRAP), shows that annual UK household food and drink waste has fallen by 1.1 million tonnes (13%) over a three year period (2006/7 and 2010) from 8.3 million...
This paper is written by David Evans of the Sustainable Consumption Institute. It is based on observations of ‘ordinary’ people shopping for and preparing food (19 households in all). It argues that, contrary to the prevailing view, people...
Defra is advising manufacturers to only include use-by and best-before dates and remove sell-by and display-until labels, which relate to stock rotation. The guidance has been introduced as part of an approach to reducing food waste. According...
Waste from Cargill's meat processing facility in Alberta, Canada, will be used to fuel a waste-to-energy plant that will boost the proportion of renewable energy used by the site to around 80%. Once it is operating, the plant will produce 1.4...
A report commissioned by WRAP (the Waste Resources Action Programme) has found that the hospitality sector could save up to £724m a year through a combination of waste prevention and diverting material from landfill to anaerobic digestion. The report...
This report (Gustavsson J, Cederberg C, Sonesson U, van Otterdijk R and Meybeck A (2011) FAO, Rome) examines food waste in the industrialised world and the developing world. It finds that:
