Meat and fish waste under the spotlight
A resource map outlining where and how much meat and fish – as well as it associated packaging – is wasted in the supply chain is to be developed in a bid to cut all three.
The new research, led by WRAP (Waste & Resources Action Programme) and Envirowise, will identify the amount of food and packaging waste generated, and where it occurs. Data will be collected for four types of meat (poultry, beef, lamb and pork) and 20 fish types from haddock to cockles, at all points along the wholesale and retail supply chain within the UK.
The project will also detail the amount of water consumed and disposed of during processing, as well as the carbon impact of waste.
WRAP and Envirowise are encouraging companies to take part in the research to provide accurate and up-to-date information about waste produced across all parts of the supply chain. The results, says WRAP, will benefit participating businesses and the wider industry by identifying key areas where resources can be used more efficiently and waste can be prevented.
“Meat and fish are priority food items for resource mapping because of their high embodied carbon and short shelf-life, says Charlotte Henderson, WRAP retail supply chain programme manager.“Identifying where and when the waste is generated – and the reasons why – will help us develop solutions to use resources more efficiently. These solutions will be good news for companies within the supply chains because the benefits identified will be commercial as well as environmental.
