Creating value from unavoidable food supply chain waste
An estimated 9.9 million tonnes of food waste and food by-products are generated per year in the food industry.
These days we have all become more aware of the need to reduce the amount of food that we discard. On a much larger scale, industry is also keen to reduce wastage throughout the entire food supply chain, and to make much better use of unavoidable waste.¬† In addition to the environmental benefits of turning waste into a bioresource, unavoidable food supply chain waste can be valuable source of unexploited, bio-based materials and chemicals, with a range of potential commercial applications.
The¬†EPSRC Centre for Innovative Manufacturing in Food and¬†the EPSRC Systems Change-Re-SAUCE Project¬†are organising¬† a free, one-day, event for all stakeholders interested in understanding the chemical and environmental benefits of utilising unavoidable food supply chain wastes.¬†This event will provide an excellent opportunity to listen to, and connect with, key industrialists, academics, consultants and policymakers who are exploring the chemical and environmental benefits of utilising this unique bioresource.
Systems Change Thinking – Creating Value from Unavoidable Food Supply Chain Wastes is taking place on Tuesday 16th January at the¬†Sutton Bonington Campus of the¬†University of Nottingham. Register your place for free by 9th January 2018. You can find out more and register here.
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