National Centre for Sustainable Energy Use in Food Chains (CSEF)
Working through the National Centre for Sustainable Energy Use in Food Chains (CSEF), Brunel created a ‘sustainable model’ for waste reduction specific to the company’s production processes.
Creating a sustainable food system is a huge challenge in today’s world. Retailers require manufacturers to comply with their sustainability targets and are increasingly looking for suppliers to be proactive in delivering environmental best practice. One food manufacturer wanted to improve the quality of its baking products but in order to increase its sustainability credentials it also needed to reduce the energy used and waste generated in their production. The manufacturer approached Brunel to seek advice on resolving these issues and on the most appropriate funding available for their business.
Working through the National Centre for Sustainable Energy Use in Food Chains (CSEF), Brunel created a ‘sustainable model’ for waste reduction specific to the company’s production processes. The partnership enabled the company to:
• understand the baking process and formulation to overcome the current problems related to the consistent production of high quality bakery products
• develop management practices to improve resource efficiency including waste and energy reduction
• develop resilience in the supply chain to minimise operational risk to niche raw ingredient suppliers
As a result of this project:
• The Green Supply Chain for the company was developed.
• The production process was adjusted to achieve more sustainable usage.
• Recommendations for process innovation and formulation were provided.
• Optimum process conditions were identified and packaging changes were introduced.
In addition, due to a lack of industry specific accredited criteria for assessing sustainability in the food industry, one of the postgraduate students at Brunel recently developed a scoring system for measuring sustainability in a food manufacturing environment.
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