A fitter food system

Why Courtauld 2025?

By 2050 it is predicted that the consequences of meeting the projected demand for food could contribute 2° C to global warming. Many of our favourite foods are from parts of the world where resources are becoming scarce and security of supply is problematic.

Addressing these issues calls for a strategic and collaborative approach by sector leaders.

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The world is changing; we’ve got challenges like population growth and climate change. It’s really important for businesses to understand and adapt to these challenges.

John Curran | Head of Sustainability | Musgrave Group

Courtauld 2025 gives an opportunity for all industry partners across the supply chain to come together and create a real step change in tackling food waste.

Mark Newbold | CSR Manager | Lidl

Food waste in the UK

WRAP’s research shows that over half of the food waste generated by the UK manufacturing and retail sectors could be avoided, with a potential sales value of £1.9 billion. Almost a quarter of food waste could be reduced by 2025 with food waste prevention measures and greater redistribution.

Courtauld 2025 brings together key players to unite in the fight against food waste.

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Collectively driving change

By working together we can provide lower impact products, help consumers get more from the food and drink they buy, and find more ways to create value from waste and surplus food.

Courtauld 2025 plays a key role in bringing citizens and food businesses together to cut waste and associated impacts.

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One of the main benefits of Courtauld 2025 is that we can speak with one voice, we can speak honestly to each other. It’s a great platform to come together on.

Corinne Castle | Project Development Officer | Transition Bro Gwaun

We signed up on Day One of Courtauld 2025. We’re really excited about it!

Hannah Gallimore | Corporate Responsibility Manager | Central England Co-operative

Who's involved?

From its inception Courtauld 2025 has attracted the major players in the sector, as businesses continue to recognise the importance of reducing the resource intensity of the UK’s food and drink.

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