Waste management in the food industry:
an overview

Understand the technical background and current thinking in waste management and how this affects food businesses

Every business generates waste materials. There is increasing pressure from regulatory bodies - through incentives, legislation and financial penalties - to minimise waste production and encourage adoption of more environmentally friendly options for waste management. Waste management in the food industry: an overview provides an introduction to the primary issues in waste production and management. Using straightforward language this short book:

• Explains what waste is and the growing importance of its effective management
• Describes the different types of waste that arise along the food production chain - including agricultural waste, food processing waste and waste from retail and food service outlets
• Outlines the various options for waste minimisation and treatment - from reuse through recycling to disposal
• Summarises the role of legislation and environmental management systems in instigating and facilitating the adoption of appropriate technologies and best practice
• Provides leads to sources of further information (including many websites) and an extensive list of references for additional reading

Click here to view sample pages.

Aimed at technical and production personnel within industry, this is the second in CCFRA's new Key Topics series, which meets a need within both the food industry and educational sector for industrially-relevant introductory guides to topical aspects of food science and technology.

95 pages/softcover

The Key Topics in Food Science & Technology Series has been developed to meet a need within industry, education and enforcement bodies for industrially relevant introductory guides to specific aspects of food science and technology.