Food waste tackled in new Reduction Roadmap initiative
The Food Waste Reduction Roadmap has received full backing from the National Farmers’ Union (NFU), which has encouraged its members to play their part in tackling food waste in the supply chain.
The initiative, run by the charities Wrap and IGD, aims to have 50% of the UK’s largest 250 food businesses measuring, reporting and acting on food waste by 2019.
50% cut to food waste by 2030
It is working towards milestones to help halve UK food waste by 2030.
Commenting on the programme, NFU president Minette Batters said: “This is an incredibly important initiative by Wrap and IGD, and the NFU is very pleased to be able to support it.
Farmers are the first step in the supply chain, producing the raw ingredients that make up the safe, traceable and affordable domestic food supply that helps to feed the nation.
“As food producers, farmers and growers have a clear role to play in this effort and it is encouraging to see many of our members already committing to cutting food waste in their businesses.
“It’s very clear that a whole supply chain effort is required to effectively reduce our food waste and it is incredibly positive to see the entirety of the industry throw its weight behind this initiative.”
Batters said that the union has seen a lot of innovative work from retailers to utilise as much produce as possible, such as “wonky veg” ranges in supermarkets which have proven popular with shoppers.
“The NFU is committed to sustainability and transparency, and will continue to engage with the industry to address the food waste challenge,” she concluded.
NFU member G’s Fresh is one example of a food business which has supported ambitious food waste targets.
Jacob Kirwan, precision farming and CSR manager for G’s, commented on the programme.
He said: “G’s is proud to be a key part in this collective ambition to reduce food waste by 50% by 2030, and we hope that other growers and producers will join the commitment of ‘Target, Measure, Act’ to help accelerate the achievement.”