The challenge of waste minimisation in the food and drink industry: a demonstration project in East Anglia, UK
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Food related businesses often resolve their waste management problems by keeping their profitability levels high, usually by reducing energy consumption, reducing raw material usage, and improving recycling activities.
“Generally, food related businesses often resolve their waste management problems by keeping their profitability levels high. They usually achieve this goal by reducing energy consumption, reducing raw material usage, and improving recycling activities [171].”
From Progress towards Sustainable Utilisation and Management of Food Wastes in the Global Economy (2016) · cites this paper as [171]
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- Authors
- Hyde, K., Smith, A., Smith, M., & Henningsson, S.
- Affiliations
- University of Hertfordshire (GB)
- Corresponding author
- Hyde, Katherine
- Venue
- Journal of Cleaner Production
- Publisher
- Elsevier BV
- Published
- 2001-02
- Volume
- 9
- Issue
- 1
- Pages
- 57-64
- ISSN
- 0959-6526 (ISSN-L)
- OpenAlex
- W2082865125
- Cited by
- 69
- References
- 9
- Citations by year
- 2024: 3 · 2022: 4 · 2021: 5 · 2020: 1 · 2019: 6 · 2018: 6 · 2017: 7 · 2016: 3 · 2015: 3 · 2014: 3 · 2013: 4 · 2012: 2
- FWCI
- 2.43
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Cleaner Production (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
- Physical Sciences › Environmental Science › Waste Management and Disposal › Waste Management and Recycling
- Social Sciences › Business, Management and Accounting › Strategy and Management › Sustainable Supply Chain Management
- Keywords
- waste reduction, food and beverage industry, food waste, raw material waste reduction, food packaging, putrescible waste, yield improvement, waste disposal costs, supermarket shopping, contractual arrangements, East Anglia
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