Waste minimisation in the food and drink industry
Margaret P. Bates
(Nene University College, Northampton)
Paul S. Phillips
(Nene University College, Northampton)
2480
Abstract
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.
Keywords
Citation
Bates, M.P. and Phillips, P.S. (1998), "Waste minimisation in the food and drink industry", Nutrition & Food Science, Vol. 98 No. 6, pp. 330-334. https://doi.org/10.1108/00346659810235260
Publisher
:MCB UP Ltd
Copyright © 1998, MCB UP Limited