The WRAP and Envirowise project will gather data on 20 types of fish in the UK. (Photo: Waste and Resource Action Programme)

Supply chain map will track, cut production waste

UNITED KINGDOM
Friday, November 06, 2009, 16:20 (GMT + 9)

The Waste and Resource Action Programme (WRAP) and Envirowise are leading a project that aims to figure out where and how much meat, fish and their packaging generate waste throughout the supply chain. The goal is to cut waste and save money.

The resource map will also determine how much water is used and discarded during the processing of meat and fish, as well as its carbon footprint and financial cost.

Waste hot spots and practice guides describing how to deal with them will be emphasised in the project.

The goal of the project is to cut seafood industry waste. (Photo: Waste and Resource Action Programme )

The targets are the meat and fish industries because of their particularly hefty carbon emissions. Data from these sectors will be gathered on four types of meat and 20 of fish throughout the wholesale and retail supply chain in the UK, Food Navigator reports.

Project researchers will contact UK firms across the supply chain representing over 80 per cent of the meat and fish consumed.

“Meat and fish are priority food items for resource mapping because of their high embodied carbon and short shelf-life,” said Charlotte Henderson, WRAP Retail Supply Chain Programme Manager.

“Identifying where and when the waste is generated – and the reasons why – will help us develop solutions to use resources more efficiently. These solutions will be shared and be good news for companies within the supply chains because the benefits identified will be commercial as well as environmental,” she added.

Other bodies are starting their own projects as well.

Supply chain expert IGD, MLCSL Consulting, the British Poultry Council and Cranfield University are researching meat. The work will be connected to the current work conducted by the English Beef & Lamb Executive (EBLEX) and the Department for Environment, Food and Rural Affairs (DEFRA) Meat Roadmap.

Resource mapping is also an issue of great importance for the seafood industry.

“With escalating disposal costs and more stringent legislation on disposal methods it is increasingly important that the seafood industry is in a position to minimise the amount of waste produced and look ahead to identify alternative waste treatments and promote good practice," said Michaela Archer, project manager of the non-departmental public body Seafish.

Related articles:

- Spanish researchers help tuna canner go green
- New food labels display product carbon emissions

By Natalia Real
editorial@fis.com
www.fis.com

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