1. 1 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 Authors: Dr Mudjalin Poonprasit – Khon Kaen University, UK Prof Paul S Phillips – University College Northampton, UK Prof Ann Smith – Landcare Research, New Zealand Assoc Prof Wanpen Wirojanagud – Khon Kaen University, Thailand Dr David Naseby – University of Hertfordshire, UK

2. 2 Presentation Outline Background The Investigation Results Conclusions Questions & Discussion

3. 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. 4 The Waste Hierarchy

5. 5 Business Supporters Raising awareness campaigns Helplines, advices, expert Visits, guidance, publication Waste minimisation clubs (WMCs) Workshops & trainings Waste exchange information Funds For Resource Efficiency & Waste Minimisation Waste and Resources Action Programme (WRAP) Envirowise Environment Agency (EA) East of England Development Agency (EEDA) Local Business Links FoodEast Local Authorities Organisations >>>> Activities

6. 6 The Investigation Questionnaire Survey in F&D companies Waste Audits at F&D sites Structured Interviews with key policy makers & influential organisations In-depth Interviews with F&D companies follow-up the audits

7. 7 Questionnaire Survey with Food and Drink Companies L O N D O N NOTTINGHAMSHIRE STAFFORDSHIRE LANCASHIRE NORTHAMPTONSHIRE East of England KENT No. of QUESTIONNAIRES SENT OUT QUESTIONNAIRES RETURNED No.% 1,160394 England East of England London

8. 8 Companies Participation 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) 39 companies in total from 14 counties 69% SMEs 59% from the East of England 15.4% from Greater London East Of England

9. 9 Waste Management & Minimisation in 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 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 Main sources of wastes: Inefficient energy consumption Inefficient paper and packaging use Unnecessary waste sent to landfill 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

10. 10 Waste Audits Products Airline foods (L) Cereal (L) Bottled spring water (S) Bakeries (M) Canned soups, sauces, puddings (L) Fresh fruit juices (L) Frozen foods (L) Fresh frozen pizzas (L) Pastry cases (S) Packed imported continental and world foods (M) L = Large-sized company, M = Medium-sized company, S = Small-sized company

11. 11 Priorities for Waste Reduction in 10 Participating Companies

12. 12 Drivers for Waste Minimisation

13. 13 Barriers to Waste Minimisation

14. 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. 15 In-depth Interviews Follow-up the Waste Audits Companies Airline catering Cereal manufacturer Soups & sauces manufacturer Fruit juices manufacturer

16. 16 Waste Minimisation Practices in 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. 17 Structured Interviews with Key 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. 18 Key Findings from 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. 19 Framework of the Promotion of Waste Minimisation in the Food & Drink Industry Local Government Suppliers Food Retailers F&D Waste Management Services Cooperation Policy & Regulation Cooperation Support Policy & Regulation Cooperation National Government Codes Support Environment Agency Business Link Cooperation Energy efficiency and reduction of waste to landfill Network and cooperation amongst businesses Easy access to information and technical guidance Recyclable, returnable, reusable packaging Greater opportunities for waste recovery and diversion of waste from landfill Services available for small businesses Standards for resource efficiency Standards for waste reduction

20. 20Conclusions 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. 21 Thank You

22. 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