WRAP enters EU-wide food and materials waste partnership

A core aim for the body is rethinking methods for the “sustainable production and consumption” of fashion, textiles, plastic materials and food.

WRAP, which describes itself as a global environmental action NGO, said it would be supporting the IFWC to expand its work in Europe with initial efforts looking at food waste. This remit is expected to expand to other critical material needs.

Dr Richard Swannell, impact growth director with WRAP, said the formation of the EU-focused group would look to help the industry prepare for a range of incoming policy changes and waste management programmes.

Dr Swannell said that textiles was one notable area expected to be impacted by the EU’s focus on implementing extended producer responsibility (EPR) initiatives. EPR programmes seek to require that material suppliers and manufacturers contribute to the costs of managing discarded goods to reduce landfill and waste. The European Commission has also set out a Single Use Plastic Directive, along with plans for mandatory food waste reduction targets.

Dr Swannell said WRAP had been involved in a number of initiatives that could be scaled-up in partnership with groups such as the IFWC to address waste.  This included the UK-based voluntary Textiles 2030 scheme that is designed to help companies and the textiles sector to transition to a more sustainable model of supplying and using materials use by the end.

Dr Swannell also pointed to the creation of numerous industry pacts that have been established around the world to look at plastics and food waste as another area where collaboration on circularity can be expanded.

The NGO was involved earlier this month in arranging a global gathering of representatives in Mexico that represented various national pacts on waste reduction from around the world to share their experience and knowledge.

Dr Swannell said that the formation of WRAP EU was intended to help deliver on a number of regional sustainability targets linked to circularity and low carbon innovation.

He said: “The IFWC Programme has already helped participating sites reduce food waste by 25% in 4 years – showing that rapid impact is possible.”

WRAP EU will operate alongside the NGO’s two operations based outside of the UK. This includes WRAP Asia-Pacific and WRAP in the Americas.

Harriet Lamb, WRAP chief executive, said the formation of the partnership would allow for new industry approaches to tackle waste challenges in the EU.

She said: “Tackling climate change requires global collaboration and nurturing roots in the EU allows WRAP to influence, inform and invest in key programmes that will bring circular living into every boardroom and every home. WRAP has a strong track record collaborating with partners to tackle food waste across the EU, as does IFWC – so this is a perfect teaming-up to increase our collective impact.

IFWC executive director Stéphane Leroux said its partnership with WRAP would help expand the reach of the group’s work in the EU.

He said: “We have a huge opportunity here to help businesses save money, help the member states hit the proposed mandatory targets on food waste reduction, and mitigate against the enormous environmental cost of food waste.”

IFWC members are currently aiming to enact a 50% reduction in their contributions to European food waste by 2030.  This has seen around half of members implementing food waste reporting scheme.

Among the companies that will work with WRAP EU is hospitality brands Accor that was looking at taking more radical approaches to food waste output alone.

Accor chief sustainability officer Brune Poirson said: “our global network includes over 5,600 hotels serving 200 million meals a year. As such, we have a significant role to play in moving towards a sustainable food model for our business, our sector, and our environment.”

“We have a bold strategy in place to do this including cutting-edge AI solutions, menu innovation, kitchen teams training, and changing in our guests’ habits through new experiences in food. Given the scale of this challenge for us all, we firmly believe that collaboration is key to maximising our impact.”