C2025_Badge_2016_RGBThe Society of Food Hygiene & Technology (SOFHT) has agreed to become an ‘Engagement Partner’ with Courtauld Commitment 2025, the 10-year WRAP initiative designed to assist a broad range of businesses in the food supply chain to make food and drink consumption more sustainable.

The move comes following interest from SOFHT members – food manufacturers, foodservice operators, retailers and food industry support businesses – in accessing the latest information on waste prevention. Partnering with WRAP on Courtauld Commitment 2025 will enable SOFHT representatives to become involved in working groups and for members to easily access guidance and support relating to waste prevention from WRAP via the SOFHT website.

Ian Booth, SOFHT Chairman said:

“Waste prevention is one of the biggest issues currently facing the food industry. Whether this is consumer food waste or waste created throughout the supply chain, waste is a serious concern for our members and by engaging with WRAP on this 10-year programme of action we are committing to action and will be able to support our members in helping to make food production and consumption more sustainable at every step of the supply chain and in the home.”

Peter Maddox, Director of WRAP UK, said: “The Courtauld Commitment 2025 is our most ambitious agreement yet and we are delighted that The Society of Food Hygiene & Technology has pledged its support. We are faced with some big challenges ahead with rising populations, climate change and dwindling resources. Tackling food waste offers a practical option to address these challenges and in doing so, will create new opportunities. Only by working together can we hope to realise the big changes that are essential to ensuring a more prosperous future for individuals, businesses and the planet.”

Courtauld 2025 has been developed to provide a framework for collaboration, identify priorities, develop solutions and implement changes at scale both within signatory organisations and by spreading best practice across the UK. The aim is to target areas of high impact along the food chain and cut the amount of resources needed to provide food and drink by one fifth per person by 2025, so not only helping to make the best use of waste and surplus food but making cumulative savings of around £20 billion.

This focus on waste will play a significant role in SOFHT’s activity this year with a conference planned for October 2018. Still in the planning stages, the conference will aim to feature speakers from industry bodies, retail, manufacturing , foodservice and redistribution organisations – looking at the scale of food waste, how businesses can & have acted to reduce it and how food waste prevention can be embedded in industry practice.