“
The numbers in this report are so large that they could be easy to hide behind as individual organisations. And it’s true: none of us can achieve these transformative figures alone – it is as a whole connected industry that we make inroads. Collaboration at this scale may sound ambitious but it is actually surprisingly simple, even for competing organisations, to come together when the rewards are so meaningful to the communities we all serve. Every time surplus can be saved or generated, Alliance Food Sourcing has the relationships to bring the right mix of retailers, manufacturers, consultants and producers together so everyone brings their best to the table – whether that is finance, fridges or experience on how
to recover surplus cost effectively.” Nicola Robinson, Alliance Food Sourcing, Director
If we see the food and drink supply chain as being made up of households, primary producers, manufacturing, hospitality and food services and retail – where is our biggest opportunity to recover edible food?
Focus has often been on retail as food is already packaged and easy to share. But as grocery supply chains improve and create less surplus, contributions are likely to fall. More edible food goes to waste in manufacturing than retail (0.8 vs. 0.3 million tonnes a year 6 ). Surplus is also easier to recover from factories than by visiting restaurants, farms or homes. Manufacturing offers a potential area of focus for the whole industry.
Edible food surplus (million tonnes a year)
Households
Primary producers
Manufacturing
Hospitality and food services
Retail
0 . 3
4.5
2.9
0.8
0.8
6 WRAP
13
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