WoW_Summary_Report_2014

2 IGD Working on Waste 2014 Summary Report
Fiona Dawson
President, Global Food, Drinks and European Multisales, Mars and past President, IGD
“I’m really encouraged to see the whole food supply chain pulling together for
the Working on Waste campaign. The roadshows, like the one we hosted at Mars,
were an ideal forum to bring together representatives from the entire industry
to discuss the challenges and identify ways to make us all more mindful of
reducing waste in our own homes. As the biggest private sector employer, the food
industry can make a significant difference by informing and engaging our own
employees, as consumers and as families, to reduce the food they waste at home.”
Dr Liz Goodwin
Chief Executive Officer, WRAP
“Tackling food waste is so important, it’s an issue which costs businesses and consumers
billionseachyear.WeweredelightedtosupportIGD’snewWorkingonWasteinitiative,which
used the industry’s employees as the bedrock of its campaign. We worked in collaboration
with IGD using Love Food Hate Waste materials to help thousands of individuals working
across the sector to waste less, help the environment and save money – a great result!”
Andy Clarke
President and CEO, Asda
and President, IGD
“So much care and effort goes into producing food, I hate to see any of it going
to waste. Last year, building on a lot of work to cut waste within companies,
IGD encouraged industry to target its employees and help them reduce food
waste at home. I was delighted to see so many companies participating
and I’m really excited about building on this excellent start in 2015.”

3IGD Working on Waste 2014 Summary Report
In its first year, IGD’s new Working on Waste campaign drew
77 organisations of all sizes together from across the food and
consumer goods industry to help their employees, as consumers,
reduce household food waste. From top tips and recipe challenges,
to a hugely successful regional roadshow programme, activities
at university campuses and the buzz of social media, our
Working on Waste initiative reached around 650,000 employees.
This report encapsulates the journey we’ve been on and
celebrates the great efforts of participating companies. It
also demonstrates how through all of these activities, the
Working on Waste campaign really came alive last October.
As Britain’s largest sector employer with 3.6 million people, we take
our role very seriously in helping to tackle household food waste.
This campaign is a great showcase of the difference we
can make collectively through our scale and collaboration.
A huge thank you to everyone that made it happen, with special
thanks to WRAP for its support throughout the campaign.
Plans for this year’s exciting campaign are well
underway, building on the great progress we have
made to date. I do hope you will join us again in 2015. Joanne Denney-Finch OBE
Chief Executive, IGD
Welcome

Making a charitable impact
The first year of Working on Waste was a great success.
The results speak for themselves…
77
organisations
took part in our
industry-wide
campaign
Collectively,
the campaign
reached 650,000
employees
9
regional
round
tables
9 regional
round tables
involving
87 companies
98%
of companies
said WoW raised
awareness among
employees on how
to reduce household
food waste
98%
of roadshow
delegates said IGD’s
new consumer
research had provided
them with valuable
insights
96%
of participants said
the round table
discussions were
valuable for their
company and will help
deliver public benefit for
customers

Reaching thousands of employees
To help companies plan, develop and deliver their Working
on Waste activities, IGD developed a comprehensive online
toolkit in collaboration with WRAP. This one-stop-shop of
resources and downloadable templates was widely used and
helped reach thousands of employees.
By joining in the conversation and through
social media alone, the campaign reach
tipped the 4.8m mark!
• Top tips were the most popular item from the toolkit,
potentially reaching 615,000 employees
• Meal planners were shared with 120,000 employees
• 61,000 engaged in recipe challenges
• 42,000 were given access to WRAP’s food waste diaries
• 10,000 participated in Tupperware parties

Taking WoW on the road
Integral to the Working on Waste campaign, the IGD team went on the road at nine locations up and down the country
bringing together companies, academics and waste experts to discuss and explore the topic of household food waste.
As part of this discussion, delegates were presented with top-line findings from IGD’s new consumer research on attitudes
among 18-34 year-olds. Plus, WRAP provided an overarching perspective, outlining the scale of the challenge and what has
been achieved to date.
The attendees then engaged in round table discussions looking at the barriers in place with consumers to household food
waste and what could be done by industry to help break these down.
A very big thank you to our host companies who helped make these roadshows a great success!
Roadshow hosts:

Taking WoW on the road
The outcomes
The roadshows captured the opinions and attitudes of 148 delegates, representing
87 companies from large retailers and household names, to smaller businesses. The
discussions were ambitious, thought-provoking and generated varied interventions.
However, there was significant consensus on the following three themes:
1
2
3
Raising awareness across schools and with consumers in general about the causes,
impact and actions to eliminate household food waste
Employee engagement for the entire industry on the importance of addressing supply
chain and household food waste
A focus on how industry can help to deliver real behavioural change amongst
consumers
We will be exploring these themes further in our 2015 programme of activity.
Great feedback from the roadshows

Consumer research
Working with WRAP, we identified 18-34-year-olds as a challenging group
to engage with and influence on household food waste. To get a better
understanding of their attitudes, IGD carried out consumer research.
We identified that this group has a distinct profile, they are more likely to
be single, working full-time and cohabit in larger households. They are also
highly likely to have experienced change in the last year compared to over
35s – all characteristics of a busy and chaotic lifestyle, which could lead to
household food waste.
We undertook three phases of research to get a thorough understanding of
this target group – observing consumers in their homes, in-store, in focus
groups and an online survey with over 4,000 adults.
We shared these findings at the regional roadshows ahead of the roundtable
discussions. They were extremely well received, with 98% of delegates
agreeing this research had provided them with valuable insights.
The research also featured in national press and was actively used on social
media throughout October.
Beyond this, it will also be incorporated into IGD’s Thought Leadership paper,
due to be published later this year.
“Food and drink being thrown
away is not something I think
about often, but it’s a waste.”
“It depends on my mood, and how
much money I feel I have. If I don’t
have much money and there’s
chicken in the fridge or veg, I’ll eat
it or use it or freeze it. Sometimes I
might decide I can’t be bothered.”
“If anything gets lost, it’s in
the freezer. I lost a pizza once.
Sometimes I use half a pack of
meat and then forget about
that.”

Consumer research
18-34s are more likely to cite their
busy lifestyles as a reason for food
waste than over-35s, rising to 40%
of those 18-34s working full-time
Chaotic lifestyles • 18-34s are more prone to impulse
purchasing and buying larger pack sizes
than they need, with 48% saying that
they can’t always find a suitable pack
size
• They are more likely to eat out than
those aged over 35 – two-thirds (65%)
of 18-34s eat out at least sometimes
versus 59% of over-35s
Impulse driven
Easy solutions
18-34s are looking for easy solutions
to help with food waste e.g. re-sealable
packaging (31%), smart food labels
(30%), smaller pack sizes (27%) and
leftover recipe ideas (27%)
Convenient ‘cooking’
• 18-34s are nearly twice as likely as over-
35s to agree that different approaches
to cooking in the household cause food
waste
• Lack of time is a key barrier to cooking
from scratch for this group. Some 37%
of 18-34s always or mostly cook from
scratch, versus 48% of over-35s

University campus engagement
To extend Working on Waste beyond retail and manufacturing employees, the
campaign also set out to reach other communities; in particular, university campuses,
which were the ideal setting to target the 18-34-year-old demographic. Food service
and catering companies taking part in Working on Waste were therefore encouraged
to go beyond their employee base, offering advice and information to students via a
number of on-campus activities highlighting food waste issues and solutions.
For example, in addition to its internal employee activity, Compass Group plc set off on
a universities roadshow, communicating food waste messages to tens of thousands
of students across six universities. Some 1,100 recipe cards were handed out during
the tour.
Retailers also got involved. Marks & Spencer plc held an event in partnership with the
University of Leeds and IGD to give students an insight into the impact of food waste
and future solutions. Topics discussed included packaging innovation, consumer
perceptions and the role of science in helping to reduce food waste.
Complementing this activity, some retailers also took the campaign in-store, engaging
with shoppers.
Karl Letten, Sustainability Officer at De Montfort University (DMU), said: “The Working
on Waste campaign was a great opportunity to talk to students and staff about ways of
reducing food waste and saving money too. We are finding that students are becoming more
and more aware of these issues and there is a growing expectation from them that their
university should be taking proactive measures in these areas.”

Company activity
The Agriculture and Horticulture Development
Board supported WoW through its monthly
newsletter in which readers were provided with
access to WRAP’s food waste diary and meal
planner – two very useful tools for reducing
household food waste. The newsletter also
included top ten tips for reducing food waste and
gave readers leftovers recipes to try out at home.
2 Sisters Food Group ran ‘Tip of the Week’ and
general awareness activity. This included a
number of ideas from the toolkit, across various
UK sites, involving around 1,000 employees
in the campaign. They also attended one
of the roadshow round table discussions.
ABP UK reached 2,000 of its employees using
collateral from the toolkit such as newsletters,
posters and food waste diaries. It held a
leftover recipe challenge for all staff, identifying
four ingredients they needed to use in one
meal. describing the challenge as “thoroughly
enjoyable with everyone really enthusiastic.”
ABP UK Leftover Challenge
The following pages provide many examples of how companies got involved and their Working on
Waste activities.

Company activity
Allied Bakeries kicked off activity with a briefing
internally to around 3,000 employees as well as
posters, top tips and ‘reducing waste’ best practice
in service areas. It also used the Facebook page
of its Kingsmill brand to offer hints and advice
on reducing food waste, achieving 211,000 likes.
Asda hosted a WoW roadshow and ran an event
at its headquarters showcasing the campaign
messaging to a broad internal audience. This was
promoted via email to all Asda House employees
whosawtoptipsonreducinghouseholdfoodwaste
featured on the Atrium screens over the course of
a week. AllAsda employees were targeted through
features on the company intranet and in Asda
Life Magazine. For shoppers, the supermarket
produced half a million ‘best places to store food’
Bags for Life which were available during October.
As well as attending a roadshow and participating
in the round table discussions, Arla Foods
UK used social media to communicate
household food waste messages, engaging
a wider audience beyond its employees.

Company activity
Bakkavor Group plc created promotional
packs using materials from the IGD toolkit
for distribution to each of its sites to make
the WoW campaign messages accessible to
as many employees as possible, In addition,
Bakkavor also put information on its intranet,
joined the Twitter conversation and produced
a press release which featured on the website.
Aunt Bessie’s ran a leftovers recipe
challenge for employees. It also attended
one of the regional roadshows and
contributed to the round table discussions.

Company activity
Branston supported the campaign by calling on its
employees to think carefully about the food they
throw away and offering help and advice on how
to reduce it. This included sharing meal planners,
food waste diaries, top tips on portion sizes and
making the most of the freezer – all of which
were circulated through its internal newsletter.
Barfoots of Botley’s activities included sharing ‘use
up’recipeideas,aswellastoptipswhichweretaken
from the toolkit and shared via its intranet. By doing
this, Barfoots of Botley reached 250 employees.
During the course of the month, Booker Group
plc ran a series of themed weeks for its 2,000
colleagues. Themes included Love your Freezer,
Meal Planning and Food Swapping, Lovely
Leftovers and Bake Off and Perfect Portions.
Weekly articles and resources were circulated
to all sites to maximise reach to its colleagues.
Brakes kicked off activity with a call to action
from the Chief Operating Officer on the company
intranet. This included providing employees with
links to the WoW toolkit and Love Food Hate
Waste recipes and followed up with a general
communication specifically to depot managers.
Materials were also sent to all depots around
the country for discussion in staff meetings.

Company activity
Capestone Organic made great use of the
materials from the toolkit. It put up posters
containing top tips around its sites and offered
help and advice to staff through a blog on its
intranet. It also communicated food waste
messages on Twitter to reach a wider audience.
Burtons Biscuits ran a poster campaign using
resources from the toolkit to communicate
to its employees. It also featured a banner
and screensaver – which included a video –
on its intranet throughout October to remind
staff of its involvement in the initiative and the
importance of the household food waste agenda.

Company activity
Coca-Cola Enterprises Ltd offered its
employees examples of recipes, showing
them how to make the most of leftovers and
save money on their weekly food shopping bill.
Central England Co-operative Ltd got involved by
sharing waste tips with employees on its intranet
every day throughout October. Several members
of staff also benefited from attending cascade
trainingrunbyWRAP’sLoveFoodHateWasteteam.
CHEP sent communication to 840 of its UK
and Ireland employees promoting the Working
on Waste campaign. It also signposted staff
to tips on the Love Food Hate Waste website.

Company activity
The Co-operative Group targeted 8,000
employees with weekly activities from the
toolkit. To extend the messaging to members
and customers, it created Captain Core – a
cartoon character frontman for their WoW
campaign, encouraging individuals to pledge to
become Food Waste Superheroes. Captain Core
appeared in-store to talk to customers, used to
promote leftovers recipes, and provided tips to
help save food. Through Facebook and Twitter
activity, it reached almost 170,000 individuals.
Compass Group plc’s employee engagement
activities included circulating top tips and
running WRAP’s cascade training. The activities
reached in excess of 10,000 colleagues
during October. But Compass went beyond its
employee base, with stands at several university
campuses, communicating messages to
thousands of students. It also hosted a WoW
roadshow at the Madejski Stadium in Reading.

Company activity
Diageo issued a tip of the day throughout October
to employees in three of its locations. It also
attended a regional roadshow and used social
media to share materials taken from the toolkit.
The hosts of the very first WoW roadshow, Dairy
Crest Group plc issued a press release for the
website and briefed colleagues on key information
about WoW via the company intranet and
during meetings. It also sponsored a local food
festival in Cornwall near its Davidstow site and
promoted the WoW campaign through that event.

Company activity
FareShare posted information about the Working
on Waste campaign on its website and engaged
through social media. Several colleagues also
attended various regional roadshows and
contributed to the round table discussions.
G’s Fresh attended cascade training run byWRAP’s
Love Food Hate Waste team. It also shared top
tips with employees in its monthly newsletter.
General Mills began its campaign with two ‘Food
Fun & Facts’ sessions for employees with Cheryl
Woodruff from WRAP as the guest speaker. It also
held a series of competitions, communicating
to staff via its internal website and posters.

Company activity
Greencore Group plc (Ireland) used weekly
top tips and WRAP’s food waste diary to
engage its colleagues. It also published a press
release and was very active on social media
throughout the month, reaching an estimated
9,000 colleagues through LinkedIn alone.
The IGD team engaged with employees
throughout the month with weekly Working
on Waste activities. These included top tips,
quizzes and a leftover recipe competition. It
also delivered household food waste training
to colleagues, with 96% saying they found it
useful. Plus, it successfully reduced plate waste
in its staff restaurant as employees became
more informed about household food waste.
HJ Heinz Foods UK Ltd launched the campaign
with an allstaff email, followed bya leftovers recipe
challenge via its intranet for colleagues. Staff were
given two weeks to create a recipe incorporating
four of the most commonly wasted foods. The
brand also used social media and featured
WoW messaging on its Heinz Tomato Ketchup
and Heinz Beanz Facebook pages - reaching
an audience of almost 2 million consumers.

Company activity
INCPEN actively used Facebook and Twitter
to communicate messages about the
Working on Waste campaign, reaching a
wider audience beyond its employees. It also
supplied video content for IGD’s WoW Toolkit.
Innocent launched an employee competition
challenging staff to implement five food waste
activities listed on its bingo card, awarding
Tupperware as a prize. It also asked employees
to keep food waste diaries, resulting in some staff
developing new recipes, as well as better planning
overall when buying food. Through these activities,
Innocent reached around 150 employees.

Company activity
Jackson’s Yorkshire Champion Bread shared
top tips with employees and offered recipe
ideas for stale bread. It also attended one
of the regional roadshows and actively
engaged on Twitter throughout the
month, reaching out to a wider audience.
Kanes Foods sent daily top tips to staff via
email and put up posters in canteen areas
to support the Working on Waste campaign.
As a result, it received positive feedback
from employees on the awareness raised
on the topic of household food waste.
With participation in five roadshows, Leatherhead
actively engaged in the programme. It also
ran a number of employee engagement
initiatives via its internal Green Team. These
included installing food waste bins around the
building using resources and ideas from the
toolkit such as top tips, posters and videos.

Company activity
Marks & Spencer plc shared top tips and ran a
leftovers recipe challenge with colleagues via
Yammer. Plus, it ran an event with the University
of Leeds to give students an insight into the
impact of food waste and future solutions.
Topics included packaging innovation, consumer
perceptions and the role of science. The day
also featured a keynote presentation from IGD.
Lincolnshire Co-operative Ltd issued top tips to
all employees and sent posters to its food stores
allowing them to cascade the tips and advice to
their in-store colleagues. It also ran a leftovers
challenge, inviting staff to create a meal using
four leftover products and an additional two
ingredients from bread, carrots, cream and cheese.

Company activity
Having hosted a WoW roadshow earlier in the
month, Mars kicked off its employee engagement
in the second half of October. Launched with
a briefing from President, Fiona Dawson, all
employees at its Slough site also received a desk
dropped gift of Tupperware along with top tips
and food waste information. Posters from the
toolkit were also displayed around the building.
The Midcounties Co-operative shared food waste
facts with its employees, encouraging them to
consider how much food they throw away at
home and offered advice on ways to reduce this.
Mondelēz International co-hosted a series of food
waste prevention information sessions in staff
canteens across five sites with Nuffield Health/
Fit for Life. This was supported by a poster
campaign, intranet features, an internal newsletter
and a cascade training session. Through this
activity it reached an estimated 5,500 colleagues.

Company activity
Moy Park launched a leftovers recipe challenge
for employees in its magazine. The feature
also included findings from IGD’s consumer
research on 18-34-year-olds as well as
useful facts about household food waste.
Musgrave Group ran a dual poster and intranet
campaign throughout the month ensuring WoW
messages reached as many colleagues as
possible. Information and tips were structured
into themed weeks such as ‘Fresher for Longer’
and ‘Savvy storage and freezer wrapping’.

Company activity
My Fresh used a series of posters,
covering all elements of food waste, to
communicate with employees. It also
attended two of the regional roadshows
and engaged in the round table discussions.
Hosts of a WoW roadshow, Nestlé UK Ltd
launched its campaign with a two-day canteen
event at its Fawdon site reaching an estimated
700 colleagues. Staff were treated to cooking
demonstrations and sample tastings but also
encouraged to fill in food waste diaries and meal
planners. There was a full range of information
and handouts also available as part of this event.

Company activity
The National Farmers Union issued a press
release about the campaign on its website.
It also circulated top tips to members on
ways to reduce household food waste.
Poupart launched its support for the Working
on Waste campaign with an article in ‘The Core’,
its company magazine. It also put up various
posters around its head office, signposting staff
to information available in the toolkit. All of this
activity reached just under 200 employees.
Premier Foods Group plc hosted a roadshow
and used all of the toolkit materials to engage
with around 4,000 employees. This included
Tupperware parties and inviting employees
to post pictures on social media of food in
their fridge, to encourage using up leftovers.
Colleagues from across 10 of its manufacturing
sites attended cascade training provided by
WRAP. Individual sites developed their own
activities such as leftovers meals in canteens
and running a fridge of the week competition,
Procter & Gamble UK launched WoW internally
at the start of the month with an intranet
post. This was then followed up with a poster
campaign using toolkit materials, and posts
on PGOne, the company intranet, explaining
how even small steps by employees could
take to reduce household food waste.
EST 1 8 9 5

Produce World employees were tasked with a
weekly Leftovers Recipe Challenge throughout
October with prizes for the winning entries.
Each week, entrants were allowed to combine
their leftovers with no more than three store
cupboard ingredients. Colleagues were also
given WRAP’s food waste diaries to complete.
Purity Soft Drinks displayed posters in its canteen
and circulated information leaflets to staff.
This resulted in employees engaging
in the debate and sharing ideas on
how to reduce household food waste.
Company activity
Rubies in the Rubble was very active on
Facebook and Twitter throughout the
month, reaching a large consumer audience.
It also attended a WoW roadshow and
participated in the round table discussions.

In addition to joining the WoW conversation
both at a roadshow round table and on
Twitter, Sainsbury’s also developed a Pumpkin
Recycling campaign for Hallowe’en, educating
customers in order to minimise wastage.
Through supporting WoW, Sealed Air reached
25,000 employees. Activity included a blog on how
to reduce household food waste by Karl Deilly, its
Vice President for the Food Care Division. It also
extended its employee engagement beyond
October with activities continuing into 2015.
Sodexo promoted the WoW campaign
alongside its own global initiative, WasteLESS
Week. Messaging such as top tips, a quiz and
WRAP video content featured on its intranet
reaching all employees. Other activities
included 22 kitchens weighing their food waste.
Company activity

Tesco Stores Ltd circulated top tips to employees
during Octoberand offeredWRAPcascade training
to more than 300 of its Community Champions. In
addition, the retailer also attended a roadshow and
actively engaged through social media creating
vines, tweets and a blog on household food waste.
Unilever UK joined the WoW conversation
throughout the month on social media. It also
attended one of the roadshow round tables and
produced a press release to support the campaign.
Company activity

Vegware attended most of the roadshows
and contributed significantly to the round
table discussions. Throughout the month, the
Vegware team tweeted regularly, sharing
their colleagues’ leftovers recipes and top
tips for reducing household food waste.
As well as hosting a WoW roadshow,
Waitrose Ltd created and launched a video
to educate its employees about managing
food waste. It also shared top tips through
its internal Google+ communities, receiving
over 600,000 views throughout October.
Company activity

One of roadshow hosts, William Jackson Food
GroupLtdinviteditsthreebrandstosetupstandsto
showcase theirWoWactivities on the day including
leftovers recipes from Aunt Bessie’s and top tips
for using up stale bread from Jackson’s Bakery.
Wm Morrison Supermarkets plc ran a
comprehensive WoW campaign reaching
8,000 colleagues at various sites including
head office, stores, logistics and manufacturing.
Employees engaged through a top tips
competition and Leftovers Recipe Challenge.
The retailer also used the WoW campaign to
showcase how its Morrisons.com receipts can
be used to manage the contents of your fridge.
Company activity
Warburtons Ltd used its company intranet and
internal magazine to reach 2,500 colleagues.
The intranet page featured a selection of top
tips, the WoW quiz and links to the toolkit.
An article on the campaign featured in the
magazine alongside leftovers recipe ideas.

Participating companies
2 Sisters Food Group Limited
ABP UK
Agriculture and Horticulture Development
Board
Albert Bartlett
Allied Bakeries
Anthesis Group
Arla Foods UK
ASDA Stores Ltd
Aunt Bessies
Bakkavor Group
Barfoots of Botley Ltd UK
BOGOF Poverty
Booker Group Plc
Brakes
Branston Ltd
Burton’s Biscuits
Capestone Organic Poultry Ltd
Cargill Meats Europe
Central England Co-Operative Ltd
CHEP UK Ltd
Coca-Cola Enterprises Ltd
Colgate Palmolive (UK) Ltd
Company Shop Ltd
Compass Group UK & Ireland
Dairy Crest Group plc
Diageo plc
Diageo Runcorn Packaging
FareShare
Fenmarc Produce Ltd
General Mills UK Ltd
Greencore Group plc
G’s Fresh Ltd
H J Heinz Foods UK Ltd
hiSbe Food CIC
IGD
Iglo
INCPEN
Innocent
Jackson’s Bakery Ltd
Kanes Foods Ltd
Leatherhead Food Research
Lincolnshire Co-operative Society Ltd
Lincolnshire Herbs
Lindum
Marks and Spencer plc
Mars
Mondelez International
Moy Park Ltd
Musgrave Group
MyFresh
Nestle UK Ltd
NFU
Norman Collett Ltd
Poupart
Premier Foods Group Plc
Procter & Gamble UK
Produce World Group Ltd
Purity Soft Drinks
Rubies in the Rubble
Sainsbury’s
Sealed Air Ltd
Sodexo Ltd
Sodexo-Canon Europe Ltd
Tesco Stores Ltd
The Coca-Cola Company Europe Group
The Co-operative Group
The Midcounties Co-operative
Thornton’s Budgens
Tulip Ltd
Unilever UK Limited
University of Leeds
Vegware Ltd
Waitrose Ltd
Warburtons Limited
Waste Solve
William Jackson Food Group Limited
Wm Morrison Supermarkets plc
Supporting companies:
IPSOS Mori
Populus
WRAP

Working in collaboration with WRAP
Throughout the campaign, we worked in collaboration with WRAP, which used its research, evidence
and experience on consumer food waste to help us identify priorities and opportunities for action.
Love Food Hate Waste campaign materials and resources were used as part of the toolkit to help
change consumer and employee behaviour.
Members of the WRAP team spoke at the roadshows helping delegates to understand what’s known
and what’s been achieved by the 53 signatories to WRAP’s Courtauld Commitment and the Love Food
Hate Waste campaign to date.
WRAP also delivered 12 successful cascade training sessions on food waste prevention to employees
from across the industry. Through this training, it helped companies and individuals develop tailored
activities using Love Food Hate Waste materials in support of the Working on Waste campaign.
Delivered in collaboration with

Working on Waste 2015
If you would like to take part in this year’s Working on Waste
campaign, register your interest:
igd.com/workingonwaste
Building on the progress from 2014, we hope to extend the reach with employees and drive
further industry engagement in this year’s Working on Waste campaign.

WoW_Summary_Report_2014

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