Representatives from across the food chain have met to discuss which best practice techniques should be employed to reduce and manage waste throughout the supply chain.
The Food and Drink Federation (FDF)-run event was the first of several planned to raise industry awareness of sustainability issues.
It revealed that much is already being done to minimise packaging, reduce waste and increase recycling rates, as well as demonstrating what emerging technologies, such as waste-to-energy and anaerobic digestion, have to offer to help recover waste where it is unavoidable.
The FDF’s director of sustainability and competitiveness, Callton Young, said: “The food and drink sector reduced its carbon dioxide emissions by 15.2 percent between 1990 and 2005 under FDF’s voluntary Climate Change Agreement with Defra, and progress is continuing under the agreement.
“Reducing and managing waste in the food chain holds the potential for win-wins for business and the environment and is a sustainability priority.”
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