Food Manufacturing Journal - Middle East & Africa - August 2014

Dans ce numéro

Why waste?
THE IMAGE you see is a sticker from Save Food. It is simple design that reminds me that the fate of the world rests partly in our hands.
Waste reduction is a major trend in the food and beverage industry, meaning it is now a driving force in the way manufacturers are expected to design, develop, produce and sell their products. Reducing waste in food production is not a new concept, of course, and many companies have had good practices in place for decades. But the emphasis is more pronounced now than ever because food, fresh water and energy sources are scarcer, whilst the world population grows, landfills accumulate, and the volume of carbon emissions continues to rise.
To some people, saving food and cutting waste is instinctive and a way of life. Some manufacturers and consumers are wiser than others in waste management, but these days, is there really an excuse not to be greener? The options to cut waste are numerous because modern equipment and processes are designed to work more efficiently. One thing I’ve learned in life. There’s always a better way to do things even when things are running smoothly.
In one of his articles, Richard Branson, founder of Virgin Group, says that his company is looking into how to reduce waste in in-flight meals. And he poses this question: “What changes could you make to your business or household to change the culture of food waste?” Something to think about, and maybe the answer is in the pages of this issue.