Commercial and Domestic Food Waste
It is estimated that 290 million tonnes of waste is generated in the UK each year. This unsustainable over consumption subsequently contributes to numerous environmental issues but also costs businesses and ultimately the consumer money.
Food
and beverage waste per year accounts for approximately 8.3 million
tonnes combined ( 7 :1 respectively) and is a key area that food
industry companies can aim to address along with the consumers
themselves. Bakery is currently the 4th largest waste category for households in the UK with over 800,000 tonnes of waste.
Industrial waste from businesses amounts to approximately 45 million tonnes per year. At present more that 50% of business waste is recycled. The government aims to increase this percentage further with an unusable or unsaleable end to a products life being the last resort.
The government aims to reduce the effects of waste and encourage further efficiencies by working with businesses in areas such as manufacturing, recycling and extending the product chain.
Reducing Carbon Footprint
A carbon footprint has historically been defined by "A measure of the total amount of carbon dioxide (CO2) and methane (CH4) emissions of a defined population, system or activity, considering all relevant sources, sinks and storage within the spatial and temporal boundary of the population, system or activity of interest. Calculated ascarbon dioxide equivalent (CO2e) using the relevant 100-year global warming potential (GWP100)."
The
most common way to reduce the carbon footprint of humans is to Reduce,
Reuse, Recycle. In manufacturing this can be done by recycling the
packing materials, by selling 
the
obsolete inventory of one industry to the industry who is looking to
buy unused items at lesser price to become competitive. Nothing should
be disposed off into the soil, all the ferrous materials which are prone
to degrade or oxidize with time should be sold as early as possible at
reduced price
It is estimated that the average company has between £100,000 and £2,000,000 worth of ingredients, packaging and equipment that is not being used and tying up valuable cash reserves and resources.
Food and beverage product waste is a major industry issue with approximately 10-30% wastage.
Most manufacturers are sitting on inventories of packaging, raw material or obsolete equipment surplus to requirement.
Effectively managing the cost and size of inventory is essential for not only the financial implications but for reducing carbon footprint and ultimately reducing landfill. This practice has a positive effect on the environment and consumer trust.
It is estimated that 290 million tonnes of waste is generated in the UK each year. This unsustainable over consumption subsequently contributes to numerous environmental issues but also costs businesses and ultimately the consumer money.
Food
and beverage waste per year accounts for approximately 8.3 million
tonnes combined ( 7 :1 respectively) and is a key area that food
industry companies can aim to address along with the consumers
themselves. Bakery is currently the 4th largest waste category for households in the UK with over 800,000 tonnes of waste.Industrial waste from businesses amounts to approximately 45 million tonnes per year. At present more that 50% of business waste is recycled. The government aims to increase this percentage further with an unusable or unsaleable end to a products life being the last resort.
The government aims to reduce the effects of waste and encourage further efficiencies by working with businesses in areas such as manufacturing, recycling and extending the product chain.
Reducing Carbon Footprint
A carbon footprint has historically been defined by "A measure of the total amount of carbon dioxide (CO2) and methane (CH4) emissions of a defined population, system or activity, considering all relevant sources, sinks and storage within the spatial and temporal boundary of the population, system or activity of interest. Calculated ascarbon dioxide equivalent (CO2e) using the relevant 100-year global warming potential (GWP100)."
the
obsolete inventory of one industry to the industry who is looking to
buy unused items at lesser price to become competitive. Nothing should
be disposed off into the soil, all the ferrous materials which are prone
to degrade or oxidize with time should be sold as early as possible at
reduced priceIt is estimated that the average company has between £100,000 and £2,000,000 worth of ingredients, packaging and equipment that is not being used and tying up valuable cash reserves and resources.
Food and beverage product waste is a major industry issue with approximately 10-30% wastage.
Most manufacturers are sitting on inventories of packaging, raw material or obsolete equipment surplus to requirement.
Effectively managing the cost and size of inventory is essential for not only the financial implications but for reducing carbon footprint and ultimately reducing landfill. This practice has a positive effect on the environment and consumer trust.
source:http://www.articlesbase.com/food-and-beverage-articles/commercial-and-domestic-food-waste-6582207.html
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