Managing Food Industry Waste: Common Sense Methods for Food Processors
January 2004, Wiley-Blackwell
Introduction: Waste Control Philosophy.
Chapter 1. Who Is Watching the Store?.
Chapter 2. Why Waste Flows Need to Be Inventoried.
Chapter 3. In-Plant Monitoring.
Chapter 4. How to Carry Out a Management Scheme.
Chapter 5. Product Loss and Dollar Equivalents.
Chapter 6. Improving the System.
Chapter 7. Management Tools.
Chapter 8. Converting Costs into Credits.
Chapter 9. Economics of Managing Food-Processing Waste.
Chapter 10. Training.
Chapter 11. Unconventional Techniques to Deal with Waste Recovery or Treatment Schemes.
Chapter 12. Layman's Overview of Treating Waste, Wastewater, and Solid Waste.
Chapter 13. How to Seek and Gain Help to Solve Waste Problems.
Chapter 14. Self-Test.
Appendix: Answers to Examination.
Dr Aubrey Parsons (Food and Beverage Reporter, April 2006)
"Overall, this book, by its title alone, should be a very
interesting topic for the food industry." (International Journal
of Dairy Technology, 2006)
"This book is not about advanced technology - it is about the
practical steps that even the smallest producer can take in order
to minimize waste formation and thus minimize the cost of waste
For this reader the book serves a valuable function in its various reminders of where simple solutions can be applied to reduce costs at the same time as benefiting the environment.
Who should read this book? It would certainly be instructive for anyone in the field who has been commissioned to investigate waste management." (IChemE Food and Drink Subject Group Newsletter, 2005)