The UK fruit and vegetable industry generates significant amounts of wasted raw material and packaging. It also uses large quantities of water, most of which leaves factories as trade effluent. Implementing a systematic waste minimisation programme can reduce waste costs by up to 25%. This can represent 1% of business turnover. This Good Practice Guide explains how to identify opportunities to save money by producing process maps and preparing an overall mass balance. Practical, no-cost and low-cost measures to eliminate, reduce, re-use and recycle waste are described. Advice is also given on how to eliminate waste through effective conservation of produce. Industry Examples highlight the cost and other benefits of waste minimisation.
This publication may contain references to site visits. Please note that different Envirowise services are available in England, Northern Ireland, Wales and Scotland. Please contact our Advice Line on 0800 585 794 for more information on whether you are eligible for a site visit.
You must be registered and logged in
to order this publication