Minimizing material flows and utility use to increase profitability in the food and drink industry

Trends in Food Science and Technology

Volumn 12, Issue 2, 2001, Pages 75-82

  Henningsson, Stefan ^a   Smith, Ann ^a   Hyde, Katherine ^a  

^a UNIVERSITY OF HERTFORDSHIRE   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COST BENEFIT ANALYSIS; FOOD AND DRINK INDUSTRY; FOOD PROCESSING; MANAGEMENT PROCEDURES; PROCESS OPTIMIZATION; WASTE MINIMIZATION;

COSTS; ELECTRICITY; ENERGY UTILIZATION; OPTIMIZATION; PACKAGING; RAW MATERIALS; WASTES;

MANPOWER;

FOOD PRODUCTS PLANTS;

EID: 0034763412     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(01)00052-8     Document Type: Note

References (27)

1. Environmental Signals 2001
2. Summary for policymakers - A report of working group I of the Intergovernmental Panel on Climate Change, IPCC 3rd Assessment Report
3. Europe and Central Asia
4. Sustainable waste management in the food and drink industry
5. The challenge of waste minimization in the food and drink industry: A demonstration project in east Anglia UK
6. Sustainability indicators at the firm level: Pollution and resource efficiency as a necessary condition toward sustainability
7. Waste reduction and minimization
8. Adopting waste minimization to reduce water consumption
9. UK waste minimization clubs: A contribution to sustainable waste management
10. Sustainable waste management - Operational and financial drivers
11. Products and the environment: An integrated approach to policy