The recovery of food from Food Industry waste will become more and more attractive as food prices increase and per capita availability decreases.
In general technology is already available to recover value but the viability limits what is done. This is an interesting approach to improve viability by addressing the logistics of handling waste.
click image to visit the site
Projects like these improve the sustainability of the Food Industry.
Something as humble as a soup powder packet can be reengineered to reduce its impact on the environment.
click the image to visit the Foodstuff SA website
What is interesting is the effort it takes and the focus on food quality that lies at the base of all decisions.
The statement that the most important thing is that the customer can feel good about asking the right choices for the planet is debatable. It's might be important to consider the impact on product cost and the sustainability of the effort when considering where to focus attention.
This 28 page document is the Food Vision of the British Frozen Food Industry.
Although the document considers the British industry it is packed with information that would be of value to anyone, anywhere considering entering the frozen food market.
There are detailed sections on market, technology & quality, sustainability & social and nutrition. The report has large lists of references.
Possibly as would be expected from a Frozen Food Association they are very positive about the future of the industry.
This presentation on the potential of biogas production from dairy waste in California is interesting and presents some useful data.
I am able to email you this document if you require, please click here and leave the embedded text in the subject line.
We had the carbon footprint, but now its the water footprint that is threatening to constrain how we make food.
from: Worldwatch (click image for full story online)
The water footprint concept is introduced because of the overall shortage of water that is expected as a result of the growing population and the changes in eating habits.
Some of the interesting examples given in the article are:
it is estimated the 4,645 average liters of water that Britons consume daily leads the country to import 62 percent of its water sources
livestock production requires the most water resources in the food chain. One hamburger, for instance, needs 2,400 liters of water on average.
I wrote this some weeks ago but failed to post it because of my travels!
Two announcements – the closure of processing in the UK by D2 oil and the opening of a “micro biodiesel facility” that will use waste oil and jatropha oil by De-Ord Fuel indicate the over optimism around Jatropha and the uncertainty in the market.
De-Ord’s micro plant, which will produce only 4.5 million litres a year will distribute biodiesel directly to bus and truck fleets. This, along with careful raw material sourcing will apparently allow it to be sustainable and possibly become a model for other European installations.
On the other hand D1 Oils has had to close and sell off plant as they are unable to compete with US imports using rapeseed as a feedstock. They will therefore be concentrating on their Jatropha operations, which have been part of their business approach since their establishment. The fact that inputs are required to optimise Jatropha production and that full scale production, which seemed to be pretty much in control 2 years ago,
is only due in 2011 are the realities compared to the hype that abounds in many projects.