An easy guide to minimising food waste in factories

Food waste is a global issue that requires businesses to act to combat the problem. Waste from the supply chain and from the UK’s largest supermarkets is a particularly large issue.

The Department for Environment found that 10.2 million tonnes of food is wasted each year. Approximately 1.8 million tonnes of this waste comes from food manufacturing.

At the 2015 UN General Assembly, countries of the world adopted 17 Sustainable Development Goals as part of a Development Agenda. The third target of this agenda calls for the supply chain to reduce its food losses during production by 2030. Following this, the UK Government set out its Food Waste Reduction Roadmap.

Ambrey Baker is looking at what the supply chain can do to help achieve this target…

Factory Optimisation

Ensuring your product has the correct environment throughout its lifecycle as it moves from field to factory, to store is vital. One poor quality metal panel, or an HVAC system that missed its last maintenance check, could be all it takes to allow perishables to wither or spoil. The controlled element of these environments when constructed efficiently, prevents unnecessary food waste. This is significant, considering the environmental impact that food wastage currently has on the planet. In fact, the wasted carbon emissions, and inefficient land use that this causes, makes food waste the third most significant contributor to climate change, after aviation and power generation.

Effective Inventory Management

Manufacturing waste can be dramatically reduced when aided by a Warehouse Management System (WMS). A WMS ensures that raw materials are being rotated and used within their shelf life. As stock arrives, the management system acknowledges the receipt according to a set process. This includes recording information such as use by date, delivery date and the completion of quality checks on arrival.

Quality Control

It’s widely believed that once foods are frozen, they are safe. This is a myth. The freezing of goods does not mean that they will remain viable for as long as they are frozen. Each product will have a set duration of time it can be frozen to ensure quality and most importantly, safety. It is important to adhere to these durations and rotate stock effectively. A proactive approach to managing your goods should be taken, ensuring they are regularly checked for quality.

As food and beverage construction experts, Ambrey Baker’s warehousing solutions make for ideal food and beverage environments when facilitating the manufacturing, packaging storage, and distribution of food and drink products to end consumers. To find out how we can help you create a food and drink a solution that is as specialised, or as versatile as you need it to be, visit our services page or contact us today at enquiries@ambreybaker.co.uk.