Food waste does not just happen in supermarkets and in our homes, but all the way along the supply chain, in farms and in factories. The food industry is on the cusp of a historic 10 year long agreement to reduce their food waste, called Courtauld 2025. We need to ensure their targets to reduce food waste are ambitious enough.
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Lifting the Lid
A United Kingdom of waste
A 10 year plan
Stop the Rot!
STR evaluation report
Scroll down to find out more about the food waste scandal,
the stories of the businesses who want to Stop the Rot, and our campaign.
Supermarkets’ policies often skillfully push the risk for food waste onto their suppliers. The cost of this food waste is often devastating to their suppliers, who would rather sell the food than waste it. Produce gets rejected for being the wrong size and shape. Orders get cancelled. And many suppliers overproduce for fear of being struck off if they ever miss an order. Someone is paying for this food waste, whether it be you, the person who cannot afford to eat, the environment, or the supermarkets' suppliers.
Watch our film from the front lines of food waste to find out more:
Stop the Rot is happy to hear that some major steps forward have been made in the voluntary agreement to reduce food waste, Courtauld 2025. Pre-farm gate food waste will now be included in the agreement, with an aim to set baselines for targeted reduction by 2018, and our understanding is that the agreement is projected to lead to a 30% reduction of retail and manufacturing food waste by 2025, against 2009 baselines. It should also enable the UK to achieve the UN Sustainable Development Goal on food waste (50% reduction in retail and consumer food waste by 2030) ahead of the target date. Stop the Rot commends this progress, and encourages as broad a cross-section of the manufacturing, farming and retail industries to sign the agreement as possible, to build on the progress made by Courtauld so far. Stop the Rot would also like Courtauld 2025 to go further in its ambition - to deliver a 30% reduction against a 2016 baseline, rather than 2009 (30% reduction against 2009 baseline equates to a roughly 22% decrease relative to 2016 baselines, bringing the UK's food waste down to about 3.16 million tonnes rather than to 2.83 million tonnes if 2016 baselines were used).
If Courtauld receives a low signatory rate or does not step up to this higher ambition,
Stop the Rot advocates for regulatory intervention, as proposed by Kerry McCarthy's Food Waste Bill, to ensure that a 30% reduction against 2016 baselines is achieved and the work of Courtauld is strengthened and build upon via a regulatory rather than a voluntary framework. We therefore challenge the food industry to both sign up to Courtauld 2025 and push for it to be even more ambitious, to show that regulation isn't needed and industry has ambition to end food waste without the need for the government to step in.
It's time to tackle industry food waste! Hover over the pictures below to discover our vision.
Want more detail? Check out our report and other materials below.
30% food waste reduction targets for manufacturing and retail waste by 2025.
UK Government to fund the measurement of on farm waste by 2018
Transparent Supply Chain:
Supermarkets to publish in-store waste and
conduct product hotspots for supply chain waste.
Rosie Boycott is chair
of the London Food Board, an independent advisory group of independent food policy organisations and individuals, which coordinates and leads debate on food sustainability in the capital and oversees
the London Mayor's
Hugh is a chef,
journalist and food campaigner. He is behind Channel 4's River Cottage and led Hugh's Fish Fight, a campaign which successfully banned
fish discards in EU
divides his time between writing for the Guardian and pursuing a number
of quixotic projects: generally writing obscure books and campaigning for lost causes. His latest book is Feral: searching for enchantment on the frontiers of rewilding.
Chair, Food and Drink Committee, Institution of Mechanical Engineers, considered an international expert on food wastage and was lead author on the key 2013 report, 'Global Food: Waste not, Want not'
Labour’s newly appointed Shadow Secretary of State for Environment, Food and Rural Affairs and MP for Bristol East has been championing food waste in parliament for many years, introducing a Food Waste Bill in 2012 and again in 2015 – her Food Waste (Reduction) Bill is due to receive its second reading in January
Chef and founder of Mexican restaurants Wahaca, Thomasina has been involved in making a sustainable restaurant chain and campaigning with Feedback on the Pig Idea campaign.
Local councillor in Paris suburb who kickstarted the French campaign making it a legal requirement for supermarkets to donate surplus food to charities. Now he is working to influence EU regulation.
Head of Centre for Food Policy at City University, key national voice on food policy issues, advisor to Defra in developing the Food 2030 report, author of several books including Ecological Public Health in 2012.
Investigative journalist and author of key books including 'Shopped' and 'Swallow this' her work looks at supermarket power, obesity and food labelling and information among many
SNP MP for Angus and party Chief Whip. Mike is a signatory on the motion for a Food Waste Bill originally proposed by Kerry McCarthy in 2012
Executive Director of the Food Ethics Council: an organisation committed to helping leaders navigate contentious ethical issues in food
and farming, and to promoting a fair
Food urbanist, architect and author of 'Hungry City: How food shapes our lives' Carolyn Steel works in analysing food networks and how they shape and are shaped
by cities and human environments
of the Sustainable Food Trust, organic farmer with key role in establishing organic standards through the soil association. Today Patrick campaigns for a major global transition
to more sustainable farming systems and methods such as
Senior Research Fellow at the Sustainable Consumption Institute, University of Manchester. He is the author of two books on food waste (‘Waste Matters’ and ‘Food Waste’), and is currently developing academic perspectives on the distribution of responsibilities across the supply chain and retailer involvement in sustainable food transitions.
Eco-chef of Bristol restaurant Poco which sources 75% of ingredients in a 50mile radius. Tom is the founder of the Forgotten Feast Campaign working to revive British cooking heritage and reduce
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