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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 [email protected]