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A manufacturing approach to reducing consumer food waste

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conference contribution
posted on 11.10.2016 by Aicha Jellil, Elliot Woolley, Guillermo Garcia-Garcia, Shahin Rahimifard
Globally, one third of food produced is wasted. In the UK, 47% of the food waste is post-consumer revealing a need to encourage more efficient consumption. This research asserts that manufacturers and retailers can play a crucial role in minimising consumer food waste (CFW) through consumer engagement and provision of smart solutions that ensure more efficient use of food products. Supporting manufacturers and retailers to minimise CFW can be achieved via two stages: a) understanding and evaluating CFW, and b) identifying improvements to manufacturing and retail activities that would reduce CFW. On-site waste audits have identified that the percentage of edible CFW from domestic environments (77%) is greater than that disposed of in public areas (14%) supporting the hypothesis that improving the full food provisioning process (e.g. packaging, storage, guidance) would be beneficial. This paper proposes a number of mechanisms to support manufacturing and retail in reducing CFW.

Funding

This research is funded by the Engineering and Physical Sciences Research Council (EPSRC) UK through the grant EP/K030957/1.

History

School

  • Mechanical, Electrical and Manufacturing Engineering

Published in

14th International Conference on Manufacturing Research

Citation

JELLIL, A. ...et al., 2016. A manufacturing approach to reducing consumer food waste. IN: Goh, Y.M. and Case, K. (eds.) Advances in Manufacturing Technology XXX: Proceedings of the 14th International Conference on Manufacturing Research, Loughborough University, September 6–8, pp. 375-380.

Publisher

© The Authors. Published by IOS Press

Version

AM (Accepted Manuscript)

Publisher statement

This work is made available according to the conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) licence. Full details of this licence are available at: https://creativecommons.org/licenses/by-nc-nd/4.0/

Acceptance date

01/06/2016

Publication date

2016-10-01

Notes

The final publication is available at IOS Press through http://dx.doi.org/10.3233/978-1-61499-668-2-375

ISBN

9781614996675

ISSN

2195-3597

Language

en

Location

Loughborough University

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