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Food and drink processing businesses can improve their resource efficiency. The best way to do this is to adopt a systematic, step-by-step approach. This should look at the way resources are sourced, stored and used. Resources include your ingredients, materials and utilities. It should take into account the causes and costs of waste.

This process may be part of an environmental management system. This involves a formal policy and procedures to help you save money, increase efficiency and comply with legislation. 

You should make sure you:

• get the commitment of senior managers - see making the case for environmental improvements
• consider whether to appoint an environmental champion or team
• carry out an initial environmental review (IER)
• analyse the data and information you collect to see where you could make improvements 
• produce an action plan of what you're going to do, when and who is going to do it
• set environmental objectives and targets so you can keep track of progress and the benefits
• review progress regularly and make any necessary improvements

As well as your own resource efficiency, consider involving other businesses in your supply chain. Try to work with customers and suppliers to improve your environmental performance. See more on supply chain efficiency.

Many food and drink processing businesses do not know their full waste costs. This affects competitiveness and profitability. The full cost of waste includes not just discarded materials, but also the costs of:

• raw materials, energy and water
• off-spec products
• wasted and duplicated labour
• replacement materials
• waste treatment
• waste disposal

There is also potentially the 'hidden' cost of a damaged reputation among customers who return products.

How to reduce your waste

The most effective way of avoiding these costs is to eliminate or reduce the amount of your business waste. Typical priority areas for reducing waste from food and drink businesses include:

Drain loss

The cost of liquid left in process vessels adds up over time. This includes the value of lost products and the cost of waste disposal. Changing your processes can reduce this.

Ingredient waste

Some loss (trimmings, peel, etc) is unavoidable but there may be a secondary market for the waste. Find out how to manage organic waste.

Weighing errors

Incorrectly calibrated scales can cause unnecessary product rejections, or over- or under-supply. Regular calibration will prevent this.

Changeover waste

Improving production planning will reduce waste ingredients when products are changed over.

Packaging waste

Poorly set up machines or failure to use part-rolls of material causes waste. See packaging and packaging waste management.

Water and effluent

Reducing drain losses will cut effluent costs, but other efficiency methods can make further savings. See food and drink business water efficiency.

Product write-offs

Rejected products cost money and cause poor customer relationships. High standard quality control can eliminate these problems entirely. This means spotting and fixing problems early.

Energy losses

Improving energy efficiency can save you money and helps protect the environment.

Food and drink processors can reduce their environmental impact and cut costs through packaging. However, producers must meet design conditions and manage packaging in an environmentally-acceptable way.

You should ensure make sure that your packaging is able to:

• protect, contain and preserve the product
• allow efficient manufacturing, handling and distribution methods
• provide commercial and consumer information
• present and market the product
• allow detection of tampering
• ensure safe use and handling by consumers

You must ensure your primary food packaging complies with food safety standards too.

You should carefully consider how you package and distribute your products to reduce waste. Avoid too much packaging. However, under-packaging products can cause more waste. The entire product and its distribution costs may be wasted if it becomes damaged. Effective packaging saves you money and means less waste going to landfill.

Ensure that creating your packaging does not have an adverse effect on the environment. Try to use renewable materials and energy and keep emissions to a minimum.

When you design and manufacture your packaging you should also consider what happens to it after the product has been used. You should design your packaging to reduce environmental impacts. The end-user should be able to reuse it, recycle it, burn it for energy recovery or compost it.

Food and drink processors that take an organised approach to cutting water use can reduce their water use by up to 50 per cent. They may also reduce the costs of buying water and the cost of effluent (liquid waste) disposal by up to half.

How to improve water efficiency

Key areas to focus on to achieve water efficiencies in food and drink processing include:

Production processes

Effective process control allows you to use water more efficiently. It reduces the amount needed in your processes and the volume that joins effluent streams. This can give substantial savings on your water supply and effluent bills.

Cleaning

This can account for as much as 70 per cent of the water that your business uses. Changing cleaning routines to make the most of water use will not only cut your water supply bills but can also reduce your waste water disposal bills. Excessive use of water for cleaning brings many additional costs, such as labour, downtime, lost materials, cleaning chemicals and energy for heating and pumping.

Ancillary water use

Large amounts of water are often used in staff facilities such as kitchens, laundries, washbasins, showers and toilets. Applying some basic, low-cost water-saving measures can reduce your water use up to 40 per cent.

Effluent treatment and product recovery

Even with savings measures in place, your business will generate waste water and effluent. However, with effective on-site treatment, it is often possible to reuse water. It is also possible to recover waste materials from effluent streams.

Find out more about food and drink business water efficiency.

Reducing energy use makes good business sense. It can: 

• save money
• enhances public image
• reduces environmental impacts 

Food and drink businesses are often high energy users.  This gives you the chance to cut costs, energy use and carbon emissions.

Find energy savings in food and drink businesses

The major areas of energy consumption might be refrigeration, food processing, heating and use of compressed air. You should monitor and measure your energy use and check the condition and operation of equipment. It's helpful to check your power use and set a benchmark for improvements.

Key areas to concentrate on initially include:

• Good maintenance - all equipment will be more energy efficient if it is properly and regularly maintained.
• Check for leaks - refrigerant systems, air-compressors, boilers, cookers, washing plant, etc are all prone to leaks. This can increase energy use and cause environmental problems.
• Insulation - check that heating or cooling equipment is properly and fully insulated to avoid unnecessary energy loss.
• Process planning - plan to use equipment and production lines in the most energy-efficient way.
• Switch off - don't leave motors, compressors, boilers, conveyors or other equipment running when not in use. Consider installing movement sensors that switch off lighting when not in use in areas such as stores and washrooms.
• Heat recovery and reuse - compressors, refrigerators and boilers all lose heat. Talk to manufacturers about systems for recovering and reusing this wasted energy.
• Using energy-efficient equipment - installing variable speed drives, high-efficiency motors and energy-efficient cookers, boilers and refrigerators can all lead to reduced energy costs.

Detailed guidance is available to help you save energy and cut costs in your business, including advice on managing your energy use and process control systems for energy efficiency.