Where next? Dr Richard Swannell Director of Design & Waste - - PowerPoint PPT Presentation

Where next?

Dr Richard Swannell Director of Design & Waste Prevention, WRAP

Contents

• Features of the Agreement
• How will the agreement work?
• Next Steps

Features of the Agreement

• WRAP hold the targets – signatories help us to

deliver them

• Each target is for the sector as a whole and not

for individual businesses

• All targets are consistent with Governments’

targets

• It is WRAP’s responsibility to ensure that the

collective actions of all signatories are sufficient for the targets to be delivered

Structure of voluntary agreement: Smaller companies

sign up via online WRAP resources and/or existing accreditation/certification Schemes Less than 250 FTE

Supporters group

manufacturers, trade bodies, tourist boards, Government Depts etc.

Larger companies

sign up via 1-2-1 engagement with WRAP Over 250 FTE

Hospitality & Food Service Agreement targets

• Prevention target:

Reduce food and associated packaging waste arising by 5% by the end

• f 2015. This would be against a 2012 baseline and be measured by CO2e

emissions

• Waste management target:

Increase the overall rate of food and packaging waste being recycled, sent to Anaerobic Digestion or composted to at least 70% by the end of 2015.

• Business benefits (25% of sector achieve targets)

= £76m net savings to business = 570,000 tonnes CO2e saving

How it will work?

How WRAP will support the Agreement

• Support development of waste prevention plans
• Develop online resources & tools
• Establish working groups to tackle priorities
• Work to tackle common issues
• Evaluate the change delivered
• Consumer food waste prevention messaging
• Share best practice guidance

• A commitment to work with WRAP to develop

plans and reporting mechanisms to help deliver the new voluntary agreement; and

• Working with customers, staff and suppliers to

encourage them to prevent waste arising and to reuse and recycle more.

Responsibilities of Signatories

Management of the Agreement

Working Group: Preventing food waste through behavioural change Working Group: Packaging Working Group: Reporting Working Group: Waste management Working Group: Procurement Working Group: Tourism in Scotland and Wales Working Group: Franchises

Steering Group

Working Together

WRAP have worked with Unilever Food Solutions and their United Against Waste toolkit to build an

• nline resource for

smaller businesses

Compass Group – Good Practice

Old English Inns – Good Practice

Spirit Group – Good Practice

• Carried out a review of waste management
• Worked with Wincanton to develop combined

delivery and waste collection vehicles

• Pubs were given bags for food waste collection
• Waste champion established for support
• Recycling rates have increased and now

aiming for zero waste to landfill

• 65% reduction in cost of waste management

Next Steps

Next steps and timescales

• Encourage more sign up
• Address evidence gaps in the cost sector
• Develop baseline, reporting portal and reporting

guidance

• Develop implementation plans with you
• Work with you on your baseline
• First meeting of Steering Group & set up working

groups

In Summary

• The Hospitality and Food Service Agreement

has been developed with and is supported by all UK governments, many businesses & TAs

• There are 29 signatories and 44 supporters

founding signatories

• It will deliver substantial benefits: est. at £76m

savings & 570kte CO2e

• WRAP are here to help and support you

Thank you