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Managing food industry waste Published by Blackwell Publishing (2004) | 
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A thought-provoking discussion of how food companies can approach the prevention and management of waste to minimise waste and its associated costs Minimising waste is important: it can save money, improve business performance and help protect the environment. Whilst generating waste is inevitable for most human activities, minimising unnecessary use of energy, water and materials is increasingly being seen as ecologically prudent and socially responsible. Consequently industries face both financial incentives and regulatory pressures to minimise the waste generated by their operations, and the food industry is no exception. This book addresses common sense methods for reducing waste during food production and food processing. Edited by Robert Zall, who has over 40 years experience of waste management in industry and teaching, it addresses the question of how two comparable food-processing plants, with identical equipment, raw materials and finished product, can generate different amounts of waste. It does not claim to be a practical guide to the implementation of specific engineering solutions – rather, it provokes the user to consider specific aspects of their operation and assess for themselves the type of approach best suited to their company. For this reason, its US perspective does not detract from its universal applicability, including the layman’s overview of waste, a self-test of the principles covered, and a useful glossary of terms used in waste and water management. Contents
Hardback book 182 pages |