Food & Drink Manufacturing

1. Separate waste collection

   For large numbers of small manufacturers, there are issues surrounding separate collection, both perceived and real. The cost and frequency of collection, odours and vermin can all be seen as potential barriers.

2. The use of macerators

   Some food manufacturers use industrial macerator systems, as they are considered by some to be a low-cost solution. However, the water industry is increasingly lobbying for a ban on macerators because of their impact on sewer systems.²⁶

3. Packaging contamination

   Contamination by packaging is also a barrier to moving food waste up the hierarchy. WRAP’s organics report identified that only 27% of AD facilities in the UK had de-packaging systems.²⁷

4. Operational change

   Real or perceived difficulties relating to measuring the return on investment and concerns in altering staff behaviour, can often dissuade organisations from taking those important first steps.

In 2007, the Food & Drink Federation (FDF), which represents food and drink manufacturers, committed to sending zero food and packaging waste to landfill by 2015.

WRAP's last update on the Courtauld Commitment in 2012 showed that of the 2.3m tonnes of waste generated by those signed up in the supply chain, including manufacturers, 80% was recovered or recycled, 10% was sent for disposal to landfill and 10% was discharged to sewer.

To help put surplus food to better use a new food redistribution working group, chaired by WRAP was launched in January 2013. The FDF reports that 17 of its members are now working closely with organisations such as FareShare to redistribute food to people in need.²⁸

The IGD has identified five key business principles that can be applied to drive down waste: measurement, engagement, forecasting, packaging design and efficient product range. It has produced a collaborative toolkit which demonstrates how producers and retailers can work closely to identify waste hotspots, establish why they are happening and develop solutions to resolve the issue. To help businesses to apply best practice, it has developed more than 50 case studies which show the toolkit in action.

The Pig Idea²⁹, launched by Tristram Stuart, founder of Feeding the 5000, has raised awareness of the potential for certain food waste streams to be used in animal feed.

• Food manufacturing businesses of all sizes to adopt the food waste hierarchy and develop action plans to review systems and processes in order to separate food waste.
• Businesses to include food waste and consideration of the food waste hierarchy in all waste contract specifications.
• Better coordination between manufacturers, distributors and retailers with optimal storage, handling and forecasting to avoid food waste being shifted across the supply chain, as demonstrated by the IGD waste prevention toolkit.³⁰
• Further collaboration between the various groups, delivering positive change within the sector to coordinate efforts, share experiences and data.
• Government to introduce a phased ban on food waste to landfill from 2017 for business, based on turnover and/or volume of waste generated (e.g. above 50kg of food waste per week), to give companies time to look for and adopt alternative disposal options.