The food manufacturing and processing sectors generate a significant amount of Ireland’s food waste. Much of this waste is inedible (for example skins, seeds, bones) and redirected for animal feed or energy production. As a result, it is often overlooked when considering food waste prevention.

In order to reduce wastes in the manufacturing and processing sectors, the specific reasons contributing to the generation of food waste must be identified. These reasons will vary but the following are some that are commonly encountered:

  • Trimming during processing
  • Product specifications (e.g. size, cosmetic/ aesthetic standards)
  • Quality control
  • Rejected or damaged ingredients or products
  • End of line/batch residues
  • Product lost through cleaning
  • Improper packaging
  • Contamination on the processing line
  • Errors in processing resulting in defects
  • Poor operational practices
  • Poor instrumentation and controls

Relevant resources

US EPA Resources for assessing wasted food

Assesment which lets you discover the amount of food which can be diverted fro donation or composting.

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Food Waste Reduction Alliance

Best Practices and Emerging Solutions Guide

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Roadmap to reducing US Food Waste

Rethinking Food Waste Through Economics and Data

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Beef Traceability Case Study

GS1 Ireland, The Musgrave Group, Kepak, DIgi Systems and Avery Berkel are all project participants for an end result traceability solution.

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Teagasc Technology Foresight

Exploring the technology expected to transform the Irish Agri-food and bioeconomy, a 2035 foresight by Teagasc.

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Guide To Good Hygiene Practice

Comprehensive guide for Country Markets to ensure good hygienic food production

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Quality Control

Learn what the 7 Quality Control tools are in 8 minutes

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Guide For Proper Sanitation Procedures

Practical guide issued by the University of Georgia College of Agricultural and Environmental Sciences.

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The Little Milk Company And Sustainability

Irish Food and drink producers actively trying to improve their sustainability as part of Bord Bia's Origin Green Program

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Case Study: Kerry Foods

Freshways sandwich making firm reduced unused bread that was previously going to waste.

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