Food processing and the environment

Abstract

Food‐processing operations produce many varied types of wastes which include solid and liquid effluents and, to a much lesser extent, volatile organic compounds, e.g. refrigerants. Economic, legislative and social pressures are forcing food industries to reconsider their attitude towards the generated effluents. Waste processing is no longer regarded as a series of operations intended to render wastes suitable for discharge into the atmosphere or a water body. It is an integral part of the mainstream activity of any industry. Discusses the characteristics of food‐processing wastes and their environmental impact and highlights strategies for efficient waste management.

Citation

Mardikar, S.H. and Niranjan, K. (1995), "Food processing and the environment", Environmental Management and Health, Vol. 6 No. 3, pp. 23-26. https://doi.org/10.1108/09566169510090797