With any production process, there will be a failure or rejection rate. But how much of your potential profit are you discarding?
The food and drink sector employs approximately 12.5% of the UK workforce and is a significant waste generator accounting for about 10% of the industrial and commercial waste stream*.
With constantly changing legislation, businesses in the food and drink sector need to continually assess the amount of waste they produce and identify what they can do about it.
Monitor waste: identify regularly how much waste you are producing and where in the food production process it is coming from. Regular monitoring can identify peaks and therefore problems in the process.
Involve staff: they are going to have the ideas for how to reduce process waste as they are working the processes and will know what can be done.
The true cost of waste: process waste has a huge cost, not just lost product but all raw materials, water, energy and labour that has gone into producing that waste is also wasted.
Have a look at our publications and case studies to see how other businesses have reduced their process waste.
*Source of Statistic - http://www.defra.gov.uk/farm/policy/sustain/fiss/pdf/fiss2006.pdf