Waste, in all its forms, is a hot topic in the food and drink sector. Under pressure to both reduce physical waste, be it packaging or manufacturing by-products, or to maintain profits through greater efficiency, most of the large food and drink manufacturers and retailers now have ongoing waste reduction plans in place and several have achieved significant reductions over the last few years.
This workshop will look at some of the physical waste reduction measures that can be used by small food and drink businesses and will also demonstrate production and business efficiency measures that can be used to reduce other ‘wastes’ such as time, resources and product waste.

Staff from Newcastle University will also provide a tour of the Anaerobic Digester plant at Cockle Park farm and explain how such facilities are helping the sector to improve its waste reduction credentials.

Reducing waste is one of the major ways for any business to improve its environmental impact and financial position, as well as differentiating itself from its competitors. Consequently, this workshop is relevant to all rural food and drink businesses that want to make financial and efficiency savings.