Waste minimisation:
effective management of waste in food processing

Save money and operate more efficiently by minimising wastage of materials, resources and energy

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. To take stock of these developments, identify practical tips and celebrate successes, CCFRA organised a two-day conference on the theme of 'Waste minimisation - effective management of waste in food processes' in November 2002. These proceedings include a short summary of each presentation, together with copies of many of the visual aids used on the days. Topics and coverage varied from assessing the impact of the UK food industry on the environment and identifying the broad principles of waste minimisation through practical cost-saving tips on reducing water use and effluent generation to case studies on minimising losses through materials, packaging and heat.

Contents

• The UK food industry - its impact on the environment
• Introduction to the principles of waste management
• An overview of Environmental Management Systems
• Environmental legislation
• Saving money by understanding the water bill
• Saving water - conducting a survey and practical tips
• Best practice in effluent control
• Membrane processing for waste water systems
• Waste minimisation in practice - an industrial case study
• Packaging waste minimisation in practice - an industrial case study
• Vermiculture - adding value to process waste streams
• Heat recovery in food factories
• Where, when and how to manage food wastes
• Further sources of help and resource efficiency clubs