Wrap is planning a new week of action in March 2021 to highlight the environmental consequences of wasting food.
The inaugural Food Waste Action Week will run from Monday 1 to Sunday 7 March 2021, and will bring together organisations from retailers to local authorities, restaurants and manufacturers. Wrap plans to work with a variety of partners to show that wasted food is an issue that affects everyone, and the planet.
Wasted food contributes 8–10 per cent of total man-made greenhouse gas (GHG) emissions, Wrap pointed out, and roughly one third of food produced around the world is wasted.
The week will also focus on the hospitality and foodservice sector, looking at what changes they can implement to ensure as little food as possible is thrown away. Building on the success of the 2019 Stand Up For Food month, it aims to shine a light on how hospitality and foodservice businesses across the UK can reduce the 1.1 million tonnes of food wasted annually, much of which comes from food ordered but not eaten.
Marcus Gover, chief executive of Wrap, said: 'The climate crisis remains one of the biggest and most urgent challenges facing humanity. Wasted food has a significant contribution to climate change, and is something we need to address together. Wrap has the data and research to demonstrate the reality of the issue – what we need is for partners to get this date in the diary, and join us in the Food Waste Action Week activities to make wasting food a thing of the past.'
Ben Elliot, food surplus and waste champion, added: 'The Food Waste Action Week next March is going to be crucial for raising everyone’s awareness of wasted food as an environmental concern. I urge businesses from across the food industry to lend their support to this week of action, working with Wrap to share these vital messages and make essential changes that can reduce wasted food.'