Food and drink

The food and drink sector in the UK uses 440 million cubic meters of water¹, produces 12.6 million tonnes of waste¹, and gives rise to 12.4 million tonnes of CO2 emissions from energy use each year².

Envirowise offers support to help businesses in the food and drink industry and the hospitality sector become more resource efficient, reduce environmental impact and increase profits.

Rising utility costs, changing legislation, and the increasing environmental awareness of consumers and society create opportunities as well as challenges. Opportunities to reduce risk and create competitive advantage; challenges to respond to societal concerns and contribute to a more sustainable future.

Hospitality sector	Food and drink industry
New Hospitality Factsheets How much does waste cost? Reducing water use in hospitality Key legislation Benchmarking and managing performance Key publications Key contacts and partners	How much does waste cost Reducing water and effluent costs in food and drink Key legislation Key performance indicators in food and drink Key publications Key contacts and partners
Envirowise offers a free tailored support package for the food and drink sector Read press releases about Envirowise in food and drink Envirowise is working with the supply chains of a number of key companies in the food and drink industry and hospitality sector We plan to hold another Food Environmental Efficiency Day (FEED) in 2008

Case studies

• CS404 Dairy profits from zero water use
• CS436 Wine company reduces packaging and tastes success
• CS617 Holiday village saves by minimising water use and waste
• CS619 Process improvement at catering supplier slashes production costs
• CS618 Snack foods manufacturer improves efficiency by reducing waste
• CS457 Brewery taps into savings by working with water company
• CS620 Salad supplier increases yield and save money by reducing waste
• CS891 Resource efficiency at an organic dairy products company
• CS823 Bakery improves resource efficiency
• CS616R Resource efficiency at a small hotel

1. Environmental Accounts Spring 2006.

2. SAC Food Chain Report 2006.