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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.

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Presented by Mudjalin Poonprasit July 2 nd , 2006

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  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

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