1-s2.0-S0921344919301089-main.pdf (2.93 MB)
0/0

Embodied energy in preventable food manufacturing waste in the United Kingdom

Download (2.93 MB)
journal contribution
posted on 04.04.2019 by Phil Sheppard, Shahin Rahimifard
The food processing and manufacturing industry is the UK’s largest manufacturing sector and consequently a large consumer of natural resources and source of environmental impacts. Considerable research effort has been made to quantify and characterise food waste and energy consumption from the industry, enabling the sector to set targets for reductions which contribute to national targets and the UN Sustainable Development Goal 12.3, and to identify improvement measures to meet the targets. A gap in this research is a detailed estimation of the energy consumption which could automatically be avoided through preventing food waste in food manufacturing. This paper reports research which estimates the energy embodied in preventable manufacturing food waste in the UK using available data for 2014. Whilst the estimate of 106 GWh per year is a tiny proportion of the industry’s annual energy consumption, it is 1.75 percentage points of the main 20% energy efficiency improvement target and over half the contribution expected from energy management measures to improve energy efficiency. Preventing food waste in the factory could therefore also contribute significantly to energy efficiency and climate change targets with no extra effort.

Funding

This work was supported by the Engineering and Physical Sciences Research Council (grant number EP/K030957/1), the EPSRC Centre for Innovative Manufacturing in Food.

History

School

  • Mechanical, Electrical and Manufacturing Engineering

Published in

Resources, Conservation and Recycling

Citation

SHEPPARD, P. and RAHIMIFARD, S., 2019. Embodied energy in preventable food manufacturing waste in the United Kingdom. Resources, Conservation and Recycling, 146, pp.549-559

Publisher

Elsevier (© the authors)

Version

VoR (Version of Record)

Publisher statement

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

Acceptance date

05/03/2019

Publication date

2019-04-24

Notes

This paper was published by Elsevier as Open Access under the CC BY license (http://creativecommons.org/licenses/BY/4.0/).

ISSN

0921-3449

Language

en

Licence

Exports

Logo branding

Licence

Exports