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Reducing waste New environmental legislation is significantly increasing the cost of waste disposal. Waste management strategies and improving resource efficiency are fast becoming the best ways for business in the food and drink industry to increase profitability. Consequently, the generation, minimisation and 'management' of waste - encompassing water, energy, raw materials and ingredients, and packaging - as well as associated legislation, were reviewed. The ultimate aim is to develop protocols, guidance and services for 'waste mapping' to help companies identify and target activities where the greatest impact can be made. Contact: Dr Andrew Green |