Linking sustainable food with food waste in policy; a NERC innovation placement in WRAP.
Lead Research Organisation:
University of Sheffield
Department Name: Geography
Abstract
Globally, producing food accounts for 70% of water use, 90% of land use and 30% of greenhouse gas emissions. On the current trajectory, food production will need to increase by 60-100% in the next 35 years, posing questions for the sustainability or even viability of such a future food system. Concurrently, present consumption patterns cause large environmental and societal issues. Up to a third of the resources used to produce food could be saved by eliminating food waste[1]. However, much food is also 'lost' to over-consumption. Both the quantity and the types of food consumed in the UK are not aligned with what our bodies need, or what our environment can best and most efficiently provide. Numerous scientific reports have shown that we cannot 'fix' the climate, unless we also 'fix' the 'western' eating patterns[2]. The externalities of the over-consumption of food products are borne by society [3](e.g. through public health costs, direct and indirect emissions contributing to climate change, deforestation to clear land for agriculture), and as such for social, environmental and economic reasons, policies changes are required to increase the efficiency of supply chains, reduce waste and shift food choices.
The Waste and Resources Action Programme (WRAP) is the UK's leading body on food waste prevention, and has been a key global actor, working with governments, businesses and communities to deliver positive change, including national campaigns and industry-wide commitments.
This innovation placement offers WRAP the opportunity to broaden its areas of capacity to include aspects of sustainable food production and consumption, specifically, shifting food choices via healthy sustainable diets and their interaction with food waste reduction. This represents a change of agenda for WRAP, which compliments their core programme of food waste reduction, and shifts WRAP to being a trusted and globally recognised voice on sustainable food policy.
For this innovation placement, Dr Christian Reynolds, a Knowledge Exchange Research Fellow, will synthesise the findings of NERC and UKRI funded research projects, into novel outputs and policy advice that are accessible to WRAP and its industry partners. Dr Reynolds is a food waste and sustainable diets specialist, and is familiar with the academic research, data and skills in the University of Sheffield, the N8 Agrifood project and the broader UK research community.
Dr Reynolds is located within the University of Sheffield Sustainable Food Futures which tackles global food security through integrated interdisciplinary investigations of agrifood systems. N8 Agrifood project is an interdisciplinary research programme that combines world-leading crop and livestock research with extensive expertise in social sciences across 8 research intensive universities (Durham, Lancaster, Leeds, Liverpool, Manchester, Newcastle, Sheffield and York). The N8Agrifood is focused on ensuring national and global agrifood supply chains in the face of environmental and socioeconomic challenges. The N8 have recently been awarded NERC and BBSRC funding via the IknowFood programme (York).
The innovation placement will connect the research capacity of NERC, via the N8 to WRAP and their industry partners, and add value to WRAPs current operations and policy development. Key areas where Dr Reynolds will assist include:
1)Portions and packaging-their effects on diet and food waste
2)Untangling the relationship between what people eat and what they waste
3)Developing policy advice and industry agreements based on academic research, evidence and data. This includes collaboration with UK and global partners
[1]Institution of Mechanical Engineers, "Global food - Waste not, want not" London, 2013
[2]T. Garnett, "Plating up solutions," Science (80-.)., vol. 353, no. 6305, 2016
[3]NERC research: Grow your own-health risks and benefits of producing and consuming your own food in urban areas(Sheffield),IKnowFood (York
The Waste and Resources Action Programme (WRAP) is the UK's leading body on food waste prevention, and has been a key global actor, working with governments, businesses and communities to deliver positive change, including national campaigns and industry-wide commitments.
This innovation placement offers WRAP the opportunity to broaden its areas of capacity to include aspects of sustainable food production and consumption, specifically, shifting food choices via healthy sustainable diets and their interaction with food waste reduction. This represents a change of agenda for WRAP, which compliments their core programme of food waste reduction, and shifts WRAP to being a trusted and globally recognised voice on sustainable food policy.
For this innovation placement, Dr Christian Reynolds, a Knowledge Exchange Research Fellow, will synthesise the findings of NERC and UKRI funded research projects, into novel outputs and policy advice that are accessible to WRAP and its industry partners. Dr Reynolds is a food waste and sustainable diets specialist, and is familiar with the academic research, data and skills in the University of Sheffield, the N8 Agrifood project and the broader UK research community.
Dr Reynolds is located within the University of Sheffield Sustainable Food Futures which tackles global food security through integrated interdisciplinary investigations of agrifood systems. N8 Agrifood project is an interdisciplinary research programme that combines world-leading crop and livestock research with extensive expertise in social sciences across 8 research intensive universities (Durham, Lancaster, Leeds, Liverpool, Manchester, Newcastle, Sheffield and York). The N8Agrifood is focused on ensuring national and global agrifood supply chains in the face of environmental and socioeconomic challenges. The N8 have recently been awarded NERC and BBSRC funding via the IknowFood programme (York).
The innovation placement will connect the research capacity of NERC, via the N8 to WRAP and their industry partners, and add value to WRAPs current operations and policy development. Key areas where Dr Reynolds will assist include:
1)Portions and packaging-their effects on diet and food waste
2)Untangling the relationship between what people eat and what they waste
3)Developing policy advice and industry agreements based on academic research, evidence and data. This includes collaboration with UK and global partners
[1]Institution of Mechanical Engineers, "Global food - Waste not, want not" London, 2013
[2]T. Garnett, "Plating up solutions," Science (80-.)., vol. 353, no. 6305, 2016
[3]NERC research: Grow your own-health risks and benefits of producing and consuming your own food in urban areas(Sheffield),IKnowFood (York
People |
ORCID iD |
| Christian Reynolds (Principal Investigator / Fellow) |
Publications
Benthem De Grave R
(2020)
A catalogue of UK household datasets to monitor transitions to sustainable diets
in Global Food Security
Chalmers
(2019)
Impacts of Reducing UK Beef Consumption Using a Revised Sustainable Diets Framework
in Sustainability
De Gorter H
(2021)
Analyzing the economics of food loss and waste reductions in a food supply chain
in Food Policy
Drabik D
(2019)
A conceptual and empirical framework to analyze the economics of consumer food waste
in Resources, Conservation and Recycling
Hoornweg D
(2020)
Routledge Handbook of Food Waste
Horton P
(2019)
Food Chain Inefficiency (FCI): Accounting Conversion Efficiencies Across Entire Food Supply Chains to Re-define Food Loss and Waste
in Frontiers in Sustainable Food Systems
Kandemir C
(2020)
Using discrete event simulation to explore food wasted in the home
in Journal of Simulation
Kandemir C
(2020)
Routledge Handbook of Food Waste
Kluczkovski A
(2021)
Learning in lockdown: Using the COVID-19 crisis to teach children about food and climate change.
in Nutrition bulletin
Mirosa M
(2020)
Routledge Handbook of Food Waste
| Description | this grant has enabled Dr Christian Reynolds to enhance flagship WRAP projects and the organisation's long-term strategy to include wider aspects of sustainable food production and consumption, specifically: healthy sustainable diets and their interaction with food waste reduction (http://www.wrap.org.uk/content/sustainable-eating-wraps-work). This integrated NERC, ESRC and MRC research findings into WRAPs food waste research. The research project found that Sustainable eating can work hand in hand with food waste prevention to reduce the impacts of food systems Sustainable food choices can help deliver the Courtauld 2025 targets Citizens, businesses and governments all have a role to play. The Placement also allowed the PI to contribute to WRAP Sustainable Eating reports, and also to lead 1 publication with WRAP staff, and co-author another publication with WRAP staff. 2020 update: As part of the secondment Dr Reynolds contributed to the EU project Trifoca. Thisl has now finished (see letter of impact https://mypublications.shef.ac.uk/impactevidence.html?id=1291546&com=download&file-id=4310) Headline results include: A 9% reduction in avoidable food waste generated per household per week (kg/hh/ wk) between 2017 and 2019. A 14% increase in the amount of avoidable food waste recycled. 15% increase in Londoners demonstrating knowledge of and reporting taking action on healthy sustainable eating. As a result of this work WRAP and Sheffield co-funded a new project in 2018-2019. ("the Household Simulation Model" , see project UoS and WRAP (IIKE): Simulating Household Food Waste- R/153660.). This new project has led to multiple records of impact, and changes to food products, leading to over 150,000 tonnes in food waste reduction. See https://wrap.org.uk/sites/files/wrap/Progress_against_Courtauld_2025_targets_and_UN_SDG_123.pdf http://www.wrap.org.uk/content/opportunities-reduce-waste-along-journey-milk-dairy-home https://www.linkedin.com/posts/olibarrett_bbcworklife-knowyouronions-activity-6597420647473905664-V_I0 Publications that have emerged from research carried out in this award now include: 'Eat Well, Waste Less' pilot study - http://eprints.whiterose.ac.uk/143810/ A catalogue of UK household datasets to monitor transitions to sustainable diets - http://eprints.whiterose.ac.uk/154352/ A Conceptual and Empirical Framework to Analyze the Economics of Consumer Food Waste - http://eprints.whiterose.ac.uk/147151/ An improved picture of the UK diet - Linking production, consumption and waste data to provide a better dietary picture http://eprints.whiterose.ac.uk/143808/ Eating healthily, sustainably and conveniently - Meeting nutritional and environmental goals without sacrificing convenience http://eprints.whiterose.ac.uk/143811/ Food chain inefficiency (FCI) : accounting conversion efficiencies across entire food supply chains to re-define food loss and waste http://eprints.whiterose.ac.uk/151160/ Impacts of reducing UK beef consumption using a revised sustainable diets framework http://eprints.whiterose.ac.uk/154111/ Review: Consumption-stage food waste reduction interventions - what works and how to design better interventions. http://eprints.whiterose.ac.uk/141541/ Surely you don't eat parsnip skins? Categorising the edibility of food waste http://eprints.whiterose.ac.uk/142321/ |
| Exploitation Route | Future Food waste research objectives and priorities must be set and linked to Sustainable Eating. We have begun this with a Food waste, Loss, Surplus, and Valorisation Innovation Forum in Sheffield in July 2018. Further investigation is needed into 1) savings potential and trade-offs from smaller and innovative pack formats (product design) 2) the relationship between food purchase data (DEFRA Family Food), with food consumption data (NDNS), with food waste data (WRAP) in 2020 Funding has been awarded by NERC to investigate food waste and plastic packaging, this has come from collaborations started within this project. |
| Sectors | Agriculture, Food and Drink,Environment |
| URL | http://www.wrap.org.uk/content/sustainable-eating-wraps-work |
| Description | Due to the Innovation placement - WRAP have published in Feb 2019 a suite of 4 reports on Healthy Sustainable eating: Healthy Sustainable Eating and Food Waste A qualitative exploration of drivers and barriers relating to consumer food waste and healthy sustainable eating, and potential interventions that might have benefits to tackling both. http://www.wrap.org.uk/sites/files/wrap/Healthy_Sustainable_Eating_and_Food_Waste.pdf Eating healthily, sustainably and conveniently A guide to meeting nutritional and environmental goals without sacrificing convenience. http://www.wrap.org.uk/sites/files/wrap/Eating_healthily_sustainably_and_conveniently.pdf An improved picture of the UK diet Linking production, consumption and waste data to provide a better dietary picture. http://www.wrap.org.uk/sites/files/wrap/An_improved_picture_of_the_UK_diet_0.pdf 'Eat Well, Waste Less' pilot study A summary report of the pilot 'Eat Well, Waste Less' training delivered in Wales. (during the Innovation placement) http://www.wrap.org.uk/sites/files/wrap/Eat_Well_Waste_Less_pilot_study_0.pdf The findings were also used in the TRIFOCAL programe to develop it's healthy sustainable eating and waste reduction work packages. The Summary Report provides the Impacts of the TRiFOCAL project. http://trifocal.eu.com/wp-content/uploads/2020/01/TRiFOCAL-Summary-Report-2020.pdf Headline results include: A 9% reduction in avoidable food waste generated per household per week (kg/hh/ wk) between 2017 and 2019. A 14% increase in the amount of avoidable food waste recycled. 15% increase in Londoners demonstrating knowledge of and reporting taking action on healthy sustainable eating. The findings of the project have now been developed into a pilot simulation model - this has led to multiple reports that have also influence WRAP and DEFRA policy, and have resulted din industry change to reduce food waste. Due to the Innovation placement I had the opportunity to publish a review of food waste interventions with WRAP researchers as co-authors. Review: Consumption-stage food waste reduction interventions - What works and how to design better interventions see https://doi.org/10.1016/j.foodpol.2019.01.009 This has had an positive international response from policy makers (with requests from German and UK Policy makers and academics for pre-print copies. Impact from this will be reported as it develops. This review was supplied to WRAP/ Ogilvy. This review has changed WRAP/ Ogilvy intervention design and future intervention delopment. See Letter below: Letter to evidence impact of research To whom it may concern, I would like to indicate that the research conducted by Dr Christian Reynolds on his NERC Innovation Placement at Waste & Resources Action Programme (WRAP) (Grant Ref: NE/R007160/1) has been useful to WRAP and Ogilvy in the design of interventions for the Behaviour change intervention project. Specifically, a draft version of his literature review and design recommendations for food waste interventions (current working title "Consumption-stage food waste reduction interventions - what works and why.") helped inform us of the landscape of existing interventions, which we found most useful when conceptualising our interventions. In addition, his input into the ideation and design of interventions at the co-creation session held at Ogilvy on the 12th of March 2018 was invaluable. Our interventions will take place in 2018 and contribute to the overall Courtauld Commitment 2025 goal to reduce food waste by 20% by 2025. If successful, the 20% equates to a reduction of 10 million tonnes of food waste - which is equivalent to saving £20 billion pounds in food, or 18 million tonnes of greenhouse gas emissions. Yours, Eleanor Heather Senior Behavioural Strategist Ogilvy Change This project has also lead to further collaborations between WRAP and the University of Sheffield, with the initiation of "Simulating Household Food Waste: A Research and Policy Model" (£69,914, 2018-2019) which is a pilot simulation model of household food waste, a need identified by the Innovation placement. In 2019 WRAP published their report Retail Survey 2019: Helping Consumers Reduce Food Waste Through Better Labelling And Product Changes. This used the Household Simulation model to quantify food waste reduction impacts of changes to key action areas for 7 food products. The acknowledgement: "We would also like to thank Christian Reynolds and Cansu Kandemir (both University of Sheffield) and Rachel Devine (WRAP) are thanked for their work on the Household Simulation Model." https://wrap.org.uk/sites/default/files/2020-08/Retail-Survey-2019.pdf This report led to changes in labelling and storage advice across the UK supermarket sector. In 2020 Arla, a major dairy manufacturer changed packaging, and ran promotions based on my research for their product of Cravendale long-life milk. For examples of advertising by Arla, and acknowledgment fine print: https://www.arlafoods.co.uk/brands/arla-cravendale/food-waste/ In 2022, WRAP published further work using the Household Simulation model. This new research exploring the interaction between packaging on fruit and vegetables and household food waste. (main webpage is here: https://wrap.org.uk/resources/report/reducing-household-food-waste-and-plastic-packaging, With the technical reports, including the one focusing on the Household Simulation Model here: https://wrap.org.uk/resources/report/helping-people-reduce-fresh-produce-waste) This report will fundamentally change guidance to the use of plastic packaging on fruit and vegetable products in the UK, with global knock on effects. The acknowledgements in WRAP, 2022, Banbury, Modelling the impact of selling products loose or in packaging: "We would also like to thank members of a previous project for development of the Household Simulation Model, without which, the research in this report would not have been possible: Christian Reynolds, Cansu Kandemir, David Evans, Lenny Koh (all Sheffield University at the time) and Karen Fisher (WRAP) - alongside current authors Tom Quested, Rachel Devine and Estelle Herszenhorn." https://wrap.org.uk/sites/default/files/2022-02/Modelling-the-impact-of-selling-products-loose-or-in-packaging.pdf This report was heavily reported by the UK media: https://www.thegrocer.co.uk/supermarkets/supermarkets-agree-to-scrap-packaging-on-fruit-and-veg/664847.article https://www.theguardian.com/environment/2022/feb/24/plastic-packaging-increases-fresh-food-waste-study-finds https://www.thetimes.co.uk/article/loose-fruit-and-vegetables-reduce-food-and-plastic-waste-983trnv2t https://www.independent.co.uk/life-style/food-and-drink/food-waste-best-before-plastic-b2021652.html February 2022 WRAP published a pathway to selling more fruit and vegetables loose last week: Label better, less waste: Uncut fruit and vegetables | WRAP. This follows the 'Packaged vs loose' project published in Feb 2022, and heavily relies on the results from the HHSM. "Research published by WRAP in 2022 found that adopting these actions for the five items studied (apples, bananas, broccoli, cucumber and potatoes) alone could: Prevent 100,000 tonnes of household food waste each year. Amount to 10,300 tonnes of plastic packaging removed. This would deliver a combined emissions equivalent to 130,000 tonnes of carbon dioxide a year." September 2022, the HHSM team present findings at WRAP, Banbury. This informed decision making/agenda setting. |
| First Year Of Impact | 2019 |
| Sector | Agriculture, Food and Drink,Environment,Manufacturing, including Industrial Biotechology,Retail |
| Impact Types | Cultural,Societal,Economic,Policy & public services |
| Description | Briefing to investigate food waste in New Zealand Report of the Environment Committee March 2020 |
| Geographic Reach | National |
| Policy Influence Type | Contribution to a national consultation/review |
| Impact | Dr Reynolds provided findings to the NZ parliament, these have been complied into the Briefing to investigate food waste in New Zealand Report of the Environment Committee March 2020. My input has the potential to rapidly and change the NZ food waste agenda. |
| URL | https://www.parliament.nz/resource/en-NZ/SCR_96164/cebeaf7cf20b40245fdf5c60601d83a2ac5b105f |
| Description | Citation in Label better, less waste: Uncut fruit and vegetables | WRAP. 2022 |
| Geographic Reach | National |
| Policy Influence Type | Citation in other policy documents |
| Impact | February 2022 WRAP published a pathway to selling more fruit and vegetables loose last week: Label better, less waste: Uncut fruit and vegetables | WRAP. This follows the 'Packaged vs loose' project published in Feb 2022, and heavily relies on the results from the HHSM. https://wrap.org.uk/resources/guide/label-better-less-waste-uncut-fruit-and-vegetables "Research published by WRAP in 2022 found that adopting these actions for the five items studied (apples, bananas, broccoli, cucumber and potatoes) alone could: Prevent 100,000 tonnes of household food waste each year. Amount to 10,300 tonnes of plastic packaging removed. This would deliver a combined emissions equivalent to 130,000 tonnes of carbon dioxide a year." |
| URL | https://wrap.org.uk/resources/guide/label-better-less-waste-uncut-fruit-and-vegetables |
| Description | Cravendale and Arla Food waste promotion |
| Geographic Reach | National |
| Policy Influence Type | Influenced training of practitioners or researchers |
| Impact | September 2020 A new joint campaign by milk producer, Arla Cravendale and the Tesco supermarket chain suggests that a filtered milk product, with a shelf life of up to 21 days, could reduce household milk waste by up to 80%. This estimation is based on the 'Household Simulation Model' developed by academics from the food waste charity, WRAP, and includes Dr Christian Reynolds, Lecturer at the Centre for Food Policy, City, University of London. The Household Simulation Model utilises 'discrete event simulation' (DES) which is a method of simulating the behaviour and performance of a real-life process, or system. The household simulation model shows that if everyone switched to longer life milk, this could drastically reduce milk waste in the home - to the scale of up to 150,000 tonnes per year! This represents a large carbon footprint reduction as well. This is an outcome of the NERC innovation placement https://www.cravendalefoodwaste.co.uk/ https://www.arlafoods.co.uk/sustainability/minimising-food-waste/ https://www.city.ac.uk/news/2020/september/modelling-reducing-milk-waste-home |
| URL | https://www.cravendalefoodwaste.co.uk/ |
| Description | Opportunities to Reduce Waste along the Journey of Milk, from Dairy to Home |
| Geographic Reach | National |
| Policy Influence Type | Citation in other policy documents |
| Impact | This report is published by WRAP, it draws its information from a model co-developed with the University of Sheffield as part of Project : WRAP (IIKE): Simulating Household Food Waste- R/153660. which was inturn developed from the NERC placement. The impact of this report was an updated strategy to reduce milk waste through better industry guidance, this has resulted in industry changes, which may have resulted in upto 150,000 tonnes reduction in milk waste. |
| URL | https://www.wrap.org.uk/content/opportunities-reduce-waste-along-journey-milk-dairy-home |
| Description | Publication of WRAP Healthy Sustainable eating reports |
| Geographic Reach | National |
| Policy Influence Type | Implementation circular/rapid advice/letter to e.g. Ministry of Health |
| Impact | Due to the Innovation placement - WRAP have published in Feb 2019 a suite of 4 reports on Healthy Sustainable eating: Healthy Sustainable Eating and Food Waste A qualitative exploration of drivers and barriers relating to consumer food waste and healthy sustainable eating, and potential interventions that might have benefits to tackling both. http://www.wrap.org.uk/sites/files/wrap/Healthy_Sustainable_Eating_and_Food_Waste.pdf Eating healthily, sustainably and conveniently A guide to meeting nutritional and environmental goals without sacrificing convenience. http://www.wrap.org.uk/sites/files/wrap/Eating_healthily_sustainably_and_conveniently.pdf An improved picture of the UK diet Linking production, consumption and waste data to provide a better dietary picture. http://www.wrap.org.uk/sites/files/wrap/An_improved_picture_of_the_UK_diet_0.pdf 'Eat Well, Waste Less' pilot study A summary report of the pilot 'Eat Well, Waste Less' training delivered in Wales. (during the Innovation placment) http://www.wrap.org.uk/sites/files/wrap/Eat_Well_Waste_Less_pilot_study_0.pdf |
| URL | http://www.wrap.org.uk/content/sustainable-eating-wraps-work |
| Description | RETAIL SURVEY 2019 HELPING CONSUMERS REDUCE FOOD WASTE THROUGH BETTER LABELLING AND PRODUCT CHANGES |
| Geographic Reach | National |
| Policy Influence Type | Citation in other policy documents |
| Impact | This report is published by WRAP, it draws its information from a model co-developed with the University of Sheffield as part of Project : WRAP (IIKE): Simulating Household Food Waste- R/153660., which was inturn based on research carried out as part of Linking sustainable food with food waste in policy; a NERC innovation placement in WRAP. Video evidence of this impact can be seen here: https://www.linkedin.com/posts/olibarrett_bbcworklife-knowyouronions-activity-6597420647473905664-V_I0 |
| URL | https://www.wrap.org.uk/content/retail-survey-2019 |
| Description | UK progress against Courtauld 2025 targets and UN Sustainable Development Goal 12.3 |
| Geographic Reach | National |
| Policy Influence Type | Citation in other policy documents |
| Impact | The HHSM project (a collaboration between WRAP and UoS that resulted due to this project) has been named checked in this document as "Using these insights, together with new data gathered via WRAP's 2019 Retail Survey and WRAP's food trends survey strong progress has been identified across several of the key areas above, which will have contributed to the overall reduction in household food waste. " |
| URL | https://wrap.org.uk/sites/files/wrap/Progress_against_Courtauld_2025_targets_and_UN_SDG_123.pdf |
| Description | WRAP Pesearch exploring the interaction between packaging on fruit and vegetables and household food waste. |
| Geographic Reach | National |
| Policy Influence Type | Citation in other policy documents |
| Impact | Our research has resulted in a model that has been used by WRAP to support policy advice. This new research exploring the interaction between packaging on fruit and vegetables and household food waste. (main webpage is here: https://wrap.org.uk/resources/report/reducing-household-food-waste-and-plastic-packaging, With the technical reports, including the one focusing on the Household Simulation Model here: https://wrap.org.uk/resources/report/helping-people-reduce-fresh-produce-waste) This report will fundamentally change guidance to the use of plastic packaging on fruit and vegetable products in the UK, with global knock on effects. This reduces food waste and plastic packaging waste. |
| URL | https://wrap.org.uk/resources/report/reducing-household-food-waste-and-plastic-packaging |
| Description | WRAP/Ogilvy Behaviour change intervention and policy |
| Geographic Reach | National |
| Policy Influence Type | Implementation circular/rapid advice/letter to e.g. Ministry of Health |
| Impact | I have provided documents (Developed for the NERC secondment)to WRAP/ Ogilvy. This has changed their intervention design and future intervention delopment. See Letter below: Letter to evidence impact of research To whom it may concern, I would like to indicate that the research conducted by Dr Christian Reynolds on his NERC Innovation Placement at Waste & Resources Action Programme (WRAP) (Grant Ref: NE/R007160/1) has been useful to WRAP and Ogilvy in the design of interventions for the Behaviour change intervention project. Specifically, a draft version of his literature review and design recommendations for food waste interventions (current working title "Consumption-stage food waste reduction interventions - what works and why.") helped inform us of the landscape of existing interventions, which we found most useful when conceptualising our interventions. In addition, his input into the ideation and design of interventions at the co-creation session held at Ogilvy on the 12th of March 2018 was invaluable. Our interventions will take place in 2018 and contribute to the overall Courtauld Commitment 2025 goal to reduce food waste by 20% by 2025. If successful, the 20% equates to a reduction of 10 million tonnes of food waste - which is equivalent to saving £20 billion pounds in food, or 18 million tonnes of greenhouse gas emissions. Yours, Eleanor Heather Senior Behavioural Strategist Ogilvy Change |
| Description | Impact Accelerator Account - University of Sheffield |
| Amount | £69,914 (GBP) |
| Funding ID | 153660 |
| Organisation | University of Sheffield |
| Sector | Academic/University |
| Country | United Kingdom |
| Start | 10/2018 |
| End | 10/2019 |
| Description | Reducing plastic packaging and food waste through product innovation simulation. |
| Amount | £746,617 (GBP) |
| Funding ID | NE/V010654/1 |
| Organisation | Natural Environment Research Council |
| Sector | Public |
| Country | United Kingdom |
| Start | 01/2021 |
| End | 12/2022 |
| Description | Advising on the TRIFOCAL project |
| Organisation | Waste and Resources Action Programme |
| Country | United Kingdom |
| Sector | Charity/Non Profit |
| PI Contribution | Due to the NERC innovation partnership I (Christian Reynolds) advised on the Trifocal - Transforming City FOod hAbits for Life -campaign (2016-2020). which use innovative approaches to: 1. Prevent food waste by changing planning, shopping, storage and meal preparation behaviour 2. Promote healthy and sustainable eating by changing purchasing and preparation practices 3. Recycle more unavoidable food waste For this project I helped create healthy and sustainable eating educational materials for consumers, and businesses. As well as spreadsheet models used to calculate impact of the project. These outputs have now been disseminated and replicated in 10 EU cities. |
| Collaborator Contribution | WRAP were the main operators of the Trifocal - Transforming City FOod hAbits for Life -campaign. |
| Impact | I was a contributing author to the following: Publication (main author): Your Business is Food, don't throw it away - Healthy sustainable eating http://resources.trifocal.eu.com/resources/your-business-is-food-dont-throw-it-away-healthy-sustainable-eating/ Posters: http://resources.trifocal.eu.com/resources/small-change-big-difference-4-x-wave-2-posters/ Leaflet:http://resources.trifocal.eu.com/resources/a5-small-change-big-difference-leaflet/ |
| Start Year | 2017 |
| Description | We present the most developed application of household food waste DES to date: the new Household Simulation Model (HHSM), a DES model focusing on understanding household food waste. The HHSM provides the flexibility to model a range of food items and includes many household dynamics that can affect food waste (e.g. purchasing, storage, consumption). The HHSM simulates a range of household types to reflect the diversity of the UK population. In this deposit we provide:1) A version of the HHSM to be used with ARENA Simulation Software version 15.1 (.doe)2) The siman code of the HHSM.The methodology and further description of the model can be found in the document Cansu Kandemir, Christian Reynolds, Quested Tom, Karen Fisher, Rachel Devine, Estelle Herszenhorn, S.C. Lenny Koh & David Evans (2020) Using discrete event simulation to explore food wasted in the home, Journal of Simulation, DOI: 10.1080/17477778.2020.1829515For further published reading on the HHSM see:https://wrap.org.uk/sites/files/wrap/Household Simulation Model Methodological Summary.pdf https://core.ac.uk/download/pdf/224802772.pdf https://www.researchgate.net/publication/334277232_Household_food_waste_simulation_model_Investigation_of_interventions_for_staple_food_items_waste https://www.taylorfrancis.com/books/e/9780429462795/chapters/10.4324/9780429462795-25 http://eprints.whiterose.ac.uk/157413/ https://www.researchgate.net/publication/337827666_The_household_simulation_model_-_Investigation_of_innovations_to_reduce_meat_and_dairy_food_waste https://dx.doi.org/10.13140/RG.2.2.19345.79206 |
| Type Of Technology | Software |
| Year Produced | 2020 |
| URL | https://figshare.shef.ac.uk/articles/software/The_Household_Simulation_Model_HHSM_a_DES_model_focusi... |
| Description | We present the most developed application of household food waste DES to date: the new Household Simulation Model (HHSM), a DES model focusing on understanding household food waste. The HHSM provides the flexibility to model a range of food items and includes many household dynamics that can affect food waste (e.g. purchasing, storage, consumption). The HHSM simulates a range of household types to reflect the diversity of the UK population. In this deposit we provide:1) A version of the HHSM to be used with ARENA Simulation Software version 15.1 (.doe)2) The siman code of the HHSM.The methodology and further description of the model can be found in the document Cansu Kandemir, Christian Reynolds, Quested Tom, Karen Fisher, Rachel Devine, Estelle Herszenhorn, S.C. Lenny Koh & David Evans (2020) Using discrete event simulation to explore food wasted in the home, Journal of Simulation, DOI: 10.1080/17477778.2020.1829515For further published reading on the HHSM see:https://wrap.org.uk/sites/files/wrap/Household Simulation Model Methodological Summary.pdf https://core.ac.uk/download/pdf/224802772.pdf https://www.researchgate.net/publication/334277232_Household_food_waste_simulation_model_Investigation_of_interventions_for_staple_food_items_waste https://www.taylorfrancis.com/books/e/9780429462795/chapters/10.4324/9780429462795-25 http://eprints.whiterose.ac.uk/157413/ https://www.researchgate.net/publication/337827666_The_household_simulation_model_-_Investigation_of_innovations_to_reduce_meat_and_dairy_food_waste https://dx.doi.org/10.13140/RG.2.2.19345.79206 |
| Type Of Technology | Software |
| Year Produced | 2020 |
| URL | https://figshare.shef.ac.uk/articles/software/The_Household_Simulation_Model_HHSM_a_DES_model_focusi... |
| Description | Food waste, Loss, Surplus, and Valorisation Innovation Forum |
| Form Of Engagement Activity | A formal working group, expert panel or dialogue |
| Part Of Official Scheme? | No |
| Geographic Reach | International |
| Primary Audience | Policymakers/politicians |
| Results and Impact | After the Innovation Placement (based on the learnings from the placement) I hosted a Food waste, Loss, Surplus, and Valorisation Innovation Forum in July 2018. This asked an audience of 102 academics, policy makers and practitioner from over 50+ countries to submitted research priorities and to map future activities. At the forum 25 priory research questions were created, and plans set in place for funding capture. A report and journal paper is currently in preparation with the key questions to be disseminated soon (late 2019) |
| Year(s) Of Engagement Activity | 2018 |
| URL | https://foodwastestudies.com/2018/07/23/food-waste-loss-surplus-and-valorisation-innovation-forum/ |