The challenge of waste minimisation in the food and drink industry: a demonstration project in East Anglia, UK

Waste minimisation in the food and drink industry leads to many of the improvements demonstrated in other sectors—energy efficiency, reduction of raw material use, reduction in water consumption and increasing reuse and recycling on site. Such improvements in environmental performance produce a directly beneficial effect on the profitability of business. The East Anglian Waste Minimisation in the Food and Drink Industry Project has demonstrated that significant amounts of food-grade material are rejected from the production line for their unsatisfactory quality, whether visual, physical, microbiological or compositional (chemical or biochemical). The Project has demonstrated that waste reduction of 12% of raw materials can be achieved and that this makes significant contributions to company profitability by improving yields per unit output and by reducing costs associated with waste disposal. Evidence also shows that there is potential for further improvements through improving dialogue between producers, retailers and consumers. The East Anglian Waste Minimisation Project has demonstrated that the packaging of food products presents considerable challenges to the food and drink industry. Significant opportunities exist for modifying both primary and secondary food packaging. However, whilst packaging requirements principally consider health and safety, the demands of the major supermarket chains and consumers have taken little or no account of criteria designed to meet the wide-ranging demands of waste minimisation. Optimising the opportunities for waste minimisation in the key areas of putrescible wastage and packaging, and improving consensus and dialogue are essential catalysts between purchasers, including both consumers and the major supermarkets, and between food producers and manufacturers. These food and drink sectors must identify the process options that result in a lower waste burden, pursuing contractual agreements that reinforce and support the selection of such options.