1 / 22

Presented by Mudjalin Poonprasit July 2 nd , 2006

The Application of Waste Minimisation to Business Management to Improve Environmental Performance in the Food and Drink Industry.

gzifa
Télécharger la présentation

Presented by Mudjalin Poonprasit July 2 nd , 2006

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. The Application of Waste Minimisation to Business Managementto Improve Environmental Performance in the Food and Drink Industry Authors:Dr Mudjalin Poonprasit – Khon Kaen University, UKProf Paul S Phillips – University College Northampton, UKProf Ann Smith – Landcare Research, New ZealandAssoc Prof Wanpen Wirojanagud – Khon Kaen University, ThailandDr David Naseby – University of Hertfordshire, UK Presented byMudjalin PoonprasitJuly 2nd, 2006

  2. Presentation Outline Background The Investigation Results Conclusions Questions & Discussion

  3. Food & 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

  4. The Waste Hierarchy

  5. Business Supporters Organisations >>>> Activities • Waste and Resources Action Programme (WRAP) • Envirowise • Environment Agency (EA) • East of England Development Agency (EEDA) • Local Business Links • FoodEast • Local Authorities • Raising awareness campaigns • Helplines, advices, expert • Visits, guidance, publication • Waste minimisation clubs (WMCs) • Workshops & trainings • Waste exchange information • Funds For Resource Efficiency & Waste Minimisation

  6. The Investigation Structured Interviews with key policy makers & influential organisations 4 In-depth Interviews with F&D companies follow-up the audits 3 Waste Auditsat F&D sites 2 Questionnaire Surveyin F&D companies 1

  7. Questionnaire Surveywith Food and Drink Companies LANCASHIRE NOTTINGHAMSHIRE STAFFORDSHIRE England NORTHAMPTONSHIRE East of England East of England London L O N D O N KENT

  8. Companies Participation • 39 companies in total from 14 counties • 69% SMEs • 59% from the East of England • 15.4% from Greater London East Of England 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)

  9. Waste Management & Minimisationin 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 • 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 • Main sources of wastes: • Inefficient energy consumption • Inefficient paper and packaging use • Unnecessary waste sent to landfill • 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

  10. Waste Audits L = Large-sized company, M = Medium-sized company, S = Small-sized company

  11. Priorities for Waste Reductionin 10 Participating Companies

  12. Drivers for Waste Minimisation

  13. Barriers to Waste Minimisation

  14. 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

  15. In-depth InterviewsFollow-up the Waste Audits

  16. 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

  17. Structured InterviewswithKey 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

  18. 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.

  19. Policy & Regulation National Government Environment Agency Codes Business Link Suppliers Policy & Regulation Support Cooperation Cooperation Cooperation Local Government Food Retailers Codes F&D Cooperation Cooperation Waste Management Services Support Framework of the Promotion of Waste Minimisation in the Food & Drink Industry Recyclable, returnable, reusable packaging Standards for resource efficiency • Energy efficiency and reduction of waste to • landfill • Network and • cooperation amongst • businesses • Easy access to • information and technical guidance Standards for waste reduction • Greater opportunities for waste recovery • and diversion of waste from landfill • Services available for small businesses

  20. Conclusions Key Influential Factors for the Promotion of Waste Minimisation in the Food and Drink Industry • Government legislation and strategy • Increased awareness of the waste minimisation businesses • Waste reduction requirements throughout • the food supply chain and related industrial community • Improved recycling market • Networking amongst small companies • Involvement of suppliers • Waste-Means-Costs concept

  21. Thank You

  22. Dr Mudjalin Poonprasit Dept of Environmental Engineering Faculty of Engineering Khon Kaen University Khon Kaen 40002 Thailand +66 43 202571/202572 +66 6 7151743 mudjalin@kku.ac.th

More Related