Sustainable waste management in the food and drink industry

Margaret P Bates, Paul S Phillips

Research output: Contribution to JournalArticlepeer-review


In moving towards sustainable wastes management, the UK Government has adopted a wastes hierarchy. This hierarchy sets out clearly the priorities for sustainable resource use and wastes management: it ought to be the guiding principle of private and public policy, with the emphasis placed strongly on reducing the amount of raw material used. The House of Commons Environment, Transport & Regional Affairs Committee has noted a pressing need to promote wastes minimisation within industrial and commercial sectors and has recommended the introduction of penalties and incentives to encourage industrial wastes minimisation. Despite this, in the food and retailing sector only around 25 per cent of companies were found to operate wastes minimisation programmes. This paper aims to demonstrate the benefits of wastes minimisation, in both financial and environmental terms, for the food and drink sector. Large multiprocess food and drink companies have found they can make annual savings of greater than one per cent of turnover by implementing wastes minimisation strategies.
Original languageEnglish
Article number8
Pages (from-to)580-589
Number of pages10
JournalBritish Food Journal
Issue number8
Publication statusPublished - 1 Jan 1999


  • Waste
  • drinks industry
  • food industry
  • sustainable development
  • waste rates


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