Items Tagged with 'waste reduction'

Product can be left behind in containers, lost during transfers, damaged in handling or discarded due to inventory expiration or poor stock rotation. Over time, these incremental losses add up, especially when working with viscous or high-value liquid ingredients.

Upon closing, Generate Upcycle's anaerobic digestion facilities and advanced depackaging facilities operating across upstate New York and Ontario, Canada, are expected to join Vanguard Renewables' portfolio.

Finding a secure way to manage waste in the food and beverage industry helps ensure that through every change of hands waste is handled discreetly and securely, mitigating brand risk.

The facility will process more than 300 tons of food and beverage waste per day, providing regional manufacturers, retailers and distributors with a reliable way to divert material from landfills.

Food waste poses a significant challenge across the food industry. New research reveals that while many companies recognize the issue, only a fraction set tangible reduction targets. To align actions with global best practices, measuring and reporting food waste is crucial.

While OEE is a must-have for troubleshooting line problems, contextualized OEE data with its time signatures is a key input in analyzing when and what went wrong with a plant’s total production process, including wasted product and utilities. And it can even aid in the track-and-trace process.

The facility can process up to 275 tons of food and beverage waste per day and will generate 289,000 MMBtu of renewable natural gas annually.

Manufacturers that are shifting their views and approaches to waste reduction — seeing it as a critical driver of performance — are also seeing the greatest gains despite a shaky economic outlook.

Many processors face similar issues: high-volume slurry waste, tightening environmental regulations, and rising costs for both inputs and disposal. But with the right technology, these challenges are solvable — and profitable.

Circular models give food companies the tools to operate through disruption rather than around it.