A new benchmarking tool developed by the Waste Resources Action Programme (WRAP) enables firms to compare the weight of their cans, bottles, and other containers against the lightest products in their sectors.
By using the ‘best in class’ tool on www.wrap.org.uk manufacturers could take 280,000t of packaging a year out of the food and drink supply chain simply by following industry best practice, claimed WRAP head of retail Nicola Ellen.
Speaking at the Food & Drink Futures conference in London last week organised by Food Manufacture and Leatherhead Food International, Ellen said the tool would help manufacturers compare themselves to their peers and quantify how much packaging and money they could save by making similar reductions.
She explained: “Take wine bottles. Some are 900g, some are 300g. The weight does not actually correlate with price or quality - there really is no rhyme or reason to it.”
After working with the psychology department at the University of Leeds to assess consumer reactions to reducing the weight of its Grolsch bottles, Coors had reduced their weight by 30g to 190g without negatively impacting the brand, she added. “If everyone moved to the lightest versions of packaging across the board, this would make a substantial difference.”
As part of the new Courtauld Commitment signed last month, major food manufacturers and retailers have agreed to design out growth in packaging waste by 2008 and then progressively reduce waste in absolute terms from 2010, said Ellen. “The next step is tackling the 6Mt of food waste we throw away every year. We’re doing pilot awareness trials to see what the barriers are to progress in this area and to identify the key drivers that will motivate people to change their behaviour.”
To help achieve this, WRAP is seeking new applications to its £8M Waste Minimisation Innovation Fund - a scheme to reduce food packaging and waste originating from the retail sector.
Manufacturers are encouraged to focus submissions on three areas: innovation within food and the food supply chain (such as new formulations and processes); innovation in packaging design and technology (such as improved reclosability and ‘freshness’ indicators); and innovative in-home solutions (such as preservation of shelf-life for loose/unpacked food and efficient food purchasing and use).
The project is specifically targeting: fresh meat and fish, chilled meat and fish products, fresh and chilled fruit and vegetables, chilled ready meals, dairy products, and bakery products.
WRAP project manager Andrew Parry said: “Innovative thinking across the supply chain can help to maintain food freshness for longer; help customers to buy only as much as they need; and let them know if their food is still fresh. We are looking for proposals that will advance the sector’s knowledge, while delivering significant reductions in food waste.”
Submissions must be received by March 21, 2007, with projects anticipated to begin on or before June 1, 2007.
More information is available at http://www.wrap.org.uk/retail