Food waste measurement principles and resources guide

Uploaded by: Kate Bygrave
Updated on: 8th February 2018

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Through work with key international organisations (including the WRI, Champions Group, UN, FAO) there is now high-level clarity on what to measure and how to report on it. In 2017, IGD and WRAP worked with a range of business representatives to develop a set of principles for how to measure food that goes to waste.

These principles are supported by a resources guide which aims to help answer key questions such as:

  • Why should I measure food waste (i.e. what’s the business case)?
  • What should I measure?
  • How should I do this?
  • How can I take action to reduce food waste?

Key points

Industry leaders have agreed three key principles of food waste measurement, informed by work IGD and WRAP undertook with businesses.
Adopting these will enable individual companies and the industry, to demonstrate a consistent and effective approach to how food waste is measured and managed.
These are supported by a guide which directs users to the most relevant resources to enable the principles to be widely implemented.

The resources can be accessed in two ways: