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Presented byPresented byMudjalin PoonprasitMudjalin Poonprasit

July 2July 2ndnd, 2006, 2006

The Application of Waste Minimisation The Application of Waste Minimisation to Business Managementto Business Management

to Improve Environmental Performance to Improve Environmental Performance in the Food and Drink Industryin the Food and Drink Industry

Authors:Authors:Dr Mudjalin Poonprasit – Khon Kaen University, UKDr Mudjalin Poonprasit – Khon Kaen University, UKProf Paul S Phillips – University College Northampton, UKProf Paul S Phillips – University College Northampton, UKProf Ann Smith – Landcare Research, New ZealandProf Ann Smith – Landcare Research, New ZealandAssoc Prof Wanpen Wirojanagud – Khon Kaen University, Assoc Prof Wanpen Wirojanagud – Khon Kaen University, ThailandThailandDr David Naseby – University of Hertfordshire, UKDr David Naseby – University of Hertfordshire, UK

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Presentation Presentation OutlineOutline

BackgroundThe Investigation

ResultsConclusions

Questions & Discussion

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Food & Drink IndustryFood & Drink Industry• One of the UK & East of England largest manufacturing sectors

• Large volume of high polluting wastes, especially organic &

packaging wastes

• Requirements for efficient resource consumption & waste/

emission reduction

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The Waste HierarchyThe Waste Hierarchy

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Business SupportersBusiness Supporters

• Raising awareness

campaigns

• Helplines, advices, expert

• Visits, guidance,

publication

• Waste minimisation clubs

(WMCs)

• Workshops & trainings

• Waste exchange

information

• Funds

For Resource Efficiency & Waste Minimisation

• Waste and Resources

Action Programme (WRAP)

• Envirowise

• Environment Agency (EA)

• East of England

Development Agency

(EEDA)

• Local Business Links

• FoodEast

• Local Authorities

Organisations >>>> Activities

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The Investigation

Questionnaire Survey in F&D companies

Waste Audits at F&D sites

Structured Interviewswith key policy makers

& influential organisations

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In-depth Interviewswith F&D companiesfollow-up the audits

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33

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Questionnaire Surveywith Food and Drink Companies

L O N D O N

NOTTINGHAMSHIRE

STAFFORDSHIRE

LANCASHIRE

NORTHAMPTONSHIRE

East of England

KENT

No. of QUESTIONNA

IRESSENT OUT

QUESTIONNAIRES RETURNED

No. %

1,160 39 4

England

East of EnglandLondon

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Companies Participation

Small firm(10-49 staff)

31.6%

Medium firm(50-250 staff)

13.2%

Micro firm(1-9 staff)

28.9%

Large firm(>=250 staff)

26.3%

Bakeries and confectionery (5)

Alcoholic beverages (4)Catering food and

supplies (4) Fresh meat, poultry, eggs (4)

Chilled/ frozen foods (4)Animal foods (3)

Soups, sauces, puddings (3)

Food import and retail (3)Health foods (2)

Food flavours/ additives (2)

Bottled water (1)Fresh vegetables/ fruits

(1)Coffee and supplies (1)

Fruit juices (1)Cereal (1)

• 39 companies in total from 14 counties • 69% SMEs• 59% from the East of England• 15.4% from Greater London

0

2

4

6

8

10

12East Of England

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Waste Management & Minimisation

in 39 participating F&D companies

• Utility consumption and waste management costs: - Up to £5 million per year - 1.4% of annual turnover

• Electricity consumption = the highest cost

• Solid waste management cost > Wastewater management cost

• Waste contractors were largely used

• 11.7% reused or recycled wastewater

• 37.8% reused or recycled some solid waste

• 25.6% recovered some solid waste

Main sources of wastes:

• Inefficient energy consumption

• Inefficient paper and packaging use

• Unnecessary waste sent to landfill

Most important waste categories affecting on companies’ planning for waste minimisation:

• Product loss

• Inefficient water consumption

• Inefficient paper and packaging use

• Large companies – higher potential to apply waste minimisation

• ‘Waste minimisation clubs’ and ‘business network’ were not largely used

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Waste AuditsWaste Audits

Products

Airline foods (L)

Cereal (L)

Bottled spring water (S)

Bakeries (M)

Canned soups, sauces, puddings (L)

Fresh fruit juices (L)

Frozen foods (L)

Fresh frozen pizzas (L)

Pastry cases (S)

Packed imported continental and world foods (M)

L = Large-sized company, M = Medium-sized company, S = Small-sized company

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Priorities for Waste Reduction

in 10 Participating Companies

Solid Waste 35

(58%)

Raw Materials

3 (5%) Water

6 (10%)

Energy

13 (22%)

Wastewater

3 (5%)

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Drivers for Waste Minimisation

0 2 4 6 8 10

Financial savings

Supply chain pressure

Parent company's policy

Legal compliance

Encouragement from influential organisations

Frequency

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Barriers to Waste Minimisation

0 1 2 3 4 5 6 7 8

Suppliers' policy and service in relation to packaging material

Lack of knowledge and understanding about wasteminimisation

Lack of good practice training

Limitations due to the size of business and small amount ofwaste

Food safety and hygiene

Legal limitations for catering waste disposal

Product quality satisfactory

Nature of business

Lack of information

Lack of belief

Difficulties in finding available waste management services

Frequency

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Successful Waste Minimisation Initiatives

• For large companies - Depend on successful awareness raising among employees

• For small & medium companies - Depend on practical solutions, appropriate to their circumstances e.g. small amount of waste, limited resources

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In-depth InterviewsIn-depth InterviewsFollow-up the Follow-up the Waste AuditsWaste Audits

Companies

Airline catering

Cereal manufacturer

Soups & sauces manufacturer

Fruit juices manufacturer

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Waste Minimisation Practicesin 4 Participating Companies

Financial savings

• Generally from the reduction of overall waste sent to landfill - Lower waste disposal cost - Revenue

• Mostly through the improved streams for - Packaging (especially cardboard) - Raw materials streams

Tools to help achieve the opportunities

• Top management support

• Inclusion of waste minimisation to company policy

• Staff education

Major drivers:

• Financial savings (for all companies) • Parent company support/policy (for cereal manufacturer)

• Regulatory pressure – mainly IPPC (for soups & sauces manufacturer)

• Customer pressure – retailers (for fruit juice manufacturer)

Key barriers:

• Suppliers’ policies and services on packaging management

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Structured InterviewsStructured Interviewswithwith

Key Policy Makers & Influential OrganisationsKey Policy Makers & Influential Organisations

National Level

• DEFRA

• Envirowise

Regional Level

• EA

• Go-East

• EEDA

• FoE

Local Level

• Bedfordshire CC

• Cambridgeshire CC

• Essex CC

• Hertfordshire CC

• Norfolk CC

• PECT

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Key Findingsfrom Key Policy Makers and Influential

Organisations

• WMCs were considered not reaching all the business.• F&D were considered needing continued encouragement and support.• ‘Legal requirements’ were considered to be the most effective tools to encourage businesses.• ‘Concern about the cost of waste minimisation’ was found to be major barriers on the business side.

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Framework of the Promotion of Waste Framework of the Promotion of Waste Minimisation in the Food & Drink IndustryMinimisation in the Food & Drink Industry

Local Government

Suppliers

Food RetailersF&D

Waste Management

Services

Cooperation

Cooperation

Policy & Regulation

Cooperation

Support

Policy & Regulation

Cooperation

National GovernmentCodes

Codes

Support

Environment Agency

Business Link

Cooperation

• Energy efficiency and reduction of waste to landfill• Network and cooperation amongst businesses• Easy access to information and technical guidance

Recyclable, returnable,reusable packaging

• Greater opportunities for waste recovery and diversion of waste from landfill• Services available for small businesses

Standardsfor resourceefficiency

Standardsfor waste reduction

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ConclusionsConclusionsKey Influential Factors for

the Promotion of Waste Minimisationin the Food and Drink Industry

• Government legislation and strategy

• Increased awareness of the waste minimisation businesses

• Waste reduction requirements throughoutthe food supply chain and related industrial

community • Improved recycling market

• Networking amongst small companies

• Involvement of suppliers

• Waste-Means-Costs concept

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Thank YouThank You

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Dr Mudjalin PoonprasitDept of Environmental EngineeringFaculty of EngineeringKhon Kaen UniversityKhon Kaen 40002Thailand+66 43 202571/202572+66 6 7151743mudjalin@kku.ac.th