Waste minimisation in the food and drink industry

Margaret P Bates, Paul S Phillips

Research output: Contribution to JournalArticlepeer-review


In the food and retailing sector only 25 per cent of companies were found to operate waste minimisation programmes. The benefits of waste minimisation are well proven in both financial and environmental terms. Large food companies have found they can make savings of millions of pounds by implementing waste minimisation strategies.
Original languageEnglish
Article number6
Pages (from-to)330-334
Number of pages4
JournalNutrition and Food Science
Issue number6
Publication statusPublished - 1 Jan 1998


  • Recycling
  • Waste


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