{"id":2623,"date":"2023-07-17T06:15:28","date_gmt":"2023-07-17T06:15:28","guid":{"rendered":"https:\/\/psa-equipment.com\/?p=2623"},"modified":"2023-07-17T06:15:28","modified_gmt":"2023-07-17T06:15:28","slug":"waste-reduction-techniques","status":"publish","type":"post","link":"https:\/\/psa-equipment.com\/en\/weblog-posts-en\/waste-reduction-techniques\/","title":{"rendered":"Waste reduction techniques"},"content":{"rendered":"

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five ways to tackle waste in food manufacturing<\/h2>\n

Discover tactics leading companies are deploying on their way to zero-waste<\/h3>\n

In the food and beverage industry, we are increasingly aware of our environmental footprint, and food waste is a big part of it.\u00a0One quarter of the emissions from food production ends up as wastage<\/a>\u00a0either from supply chain losses or consumers. It\u2019s clear that to reduce emissions, we need to prevent food waste, and leading companies across the sector are adopting zero-waste strategies to do so.<\/p>\n

But what does zero-waste mean in food and beverage manufacturing? And what initiatives and solutions are successfully tackling waste?\u00a0Roberto Franchitti, Executive Vice President, Services & Quality\u202fat\u202fTetra Pak, has some answers.<\/p>\n

\u201cZero-waste is a growing movement among consumers who are adopting habits like refusing plastic bags or composting food waste,\u201d Roberto explains. \u201cBut in food manufacturing, it goes beyond new habits to implementing more sustainable practices across production and the entire supply chain,\u201d Roberto continues.<\/p>\n

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Addressing the product\u2019s lifecycle<\/h3>\n

This means not only removing waste during the manufacturing process but thinking through the entire lifecycle of the product \u2013 from how waste is created in the acquisition of raw materials to what happens at the end of the product\u2019s life. Zero waste also includes carbon and energy emissions, water wastage and even time wastage.\u00a0\u201cZero-waste is an ambition that no one company can achieve overnight,\u201d says Roberto.<\/p>\n

\u201cIt\u2019s a journey driven by a series of initiatives within the company and marked by incremental milestones.\u201d He points to five key initiatives he sees many Tetra Pak customers deploying on their journey towards zero-waste:<\/p>\n

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    \n
  1. \n

    Empowering the workforce with the right tools<\/h3>\n<\/li>\n<\/ol>\n

    \u201cAs with any cultural shift in a company, zero-waste starts with the right mindset,\u201d says Roberto. \u201cAcross the organisation, employees need to be aware of wastage, and it needs to be a common goal to reduce it. Once the goal has been set, workers need the tools and technologies that empower them to make better decisions and take actions to control waste.\u201d<\/p>\n

    Tools like connectivity and data insights enable workers to oversee their operation lines seamlessly, allowing them to make more informed decisions and engage with their product more holistically. In turn, these tools allow plant managers to clearly see which lines are performing inefficiently in real-time\u00a0or\u00a0predict\u00a0a breakdown before it occurs. And artificial intelligence and machine learning can provide the information to make decisions quickly to mitigate these losses.<\/p>\n

      \n
    1. \n

      On-demand manufacturing enables circular processes<\/h3>\n<\/li>\n<\/ol>\n

      To cope with the growing demand for product variety, food and beverage manufacturers are looking to develop customised products at the cost of mass production. That means\u00a0shifting towards more flexible production lines.\u00a0\u201cUsing data-led insights, manufacturers can predict changing customer demands over time,\u201d says Roberto.<\/p>\n

      \u201cThe insights help make manufacturing more \u2018on-demand\u2019, enabling\u00a0factories to work towards a more circular process by only producing what will be used and eliminating as much waste as possible.\u201d<\/em><\/p>\n

      For example, an American juice producer adopted a data-driven customised total maintenance program. The result was a 60%-65% improvement in OEE (Overall Equipment Effectiveness), a ~10% reduction in operational cost savings and more than 5% in waste reduction.<\/p>\n

        \n
      1. \n

        Using second-hand equipment reduces\u00a0CO2<\/h3>\n<\/li>\n<\/ol>\n

        Besides digital tools and technologies, many\u00a0food manufacturers are using refurbished equipment instead of only buying new. Not only does this save investment costs, but it also keeps parts and materials in use and out of incinerators or landfills.<\/p>\n

        \u201cIn other industries, like the mining industry, for example, reusing equipment is standard, and now we\u2019re seeing food manufacturers adopt this practice more willingly,\u201d says Roberto. \u201cBesides reducing waste, using second-hand equipment is a good way to reduce CO2\u00a0and improve your total environmental footprint.\u201d<\/p>\n

          \n
        1. \n

          The right choice of materials can increase recyclability<\/h3>\n<\/li>\n<\/ol>\n

          Using less raw material and increasing the amount of recycled material is also on the agenda for zero-waste food manufacturers. For example, many are using paper and cardboard where they would have used plastic a few years ago.<\/p>\n

          \u201cMany of our customers are asking for easily recyclable materials rather than complex, multi-material designs that are difficult to separate and break down,\u201d says Roberto. \u201cThat\u2019s why we are focused on replacing the aluminium foil in our aseptic packages with a renewable alternative and increasing the recyclability of our carton packages. It offers manufacturers another opportunity to reduce waste in their production.\u201d<\/p>\n

            \n
          1. \n

            Collaboration can advance waste-reduction solutions<\/h3>\n<\/li>\n<\/ol>\n

            Companies throughout the value chain are collaborating on many sustainability and innovation initiatives, zero-waste included. They are working together to identify focus areas and develop solutions to support waste-reduction efforts. For example, we\u2019re collaborating with\u00a0Poka<\/a>\u00a0to\u00a0empower\u00a0workers in food production\u00a0with the tools and training\u00a0needed\u00a0to\u00a0accelerate zero waste\u00a0processes\u00a0in food manufacturing plants.<\/p>\n

            \u201cThrough this partnership, which is driven by technology, the workforce will be able to increase efficiencies in food production, make informed decisions and ultimately minimise product waste. It\u2019s an important part of our journey to help our customers increase sustainability throughout their production.\u201d Roberto concludes.<\/p>\n

            In food and beverage manufacturing, anything that does not create value is considered loss. To achieve zero-waste, the right mindset and the right decisions can drive change throughout the organisation. Digital tools and technologies can play a major role in the journey, but food manufacturers can adopt a long list of practices as part of their zero-waste strategy. And it all adds up to more efficient and sustainable food production.<\/p>\n

             <\/p>\n","protected":false},"excerpt":{"rendered":"

            five ways to tackle waste in food manufacturing Discover tactics leading companies are deploying on their way to zero-waste In the food and beverage industry, we are increasingly aware of our environmental footprint, and food waste is a big part of it.\u00a0One quarter of the emissions from food production ends up as wastage\u00a0either from supply […]<\/p>\n","protected":false},"author":235,"featured_media":2620,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[12],"tags":[762,763,761],"class_list":["post-2623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-weblog-posts-en","tag-empowering-the-workforce-with-the-right-tools","tag-on-demand-manufacturing-enables-circular-processes","tag-waste-reduction-techniques"],"acf":[],"_links":{"self":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts\/2623","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/users\/235"}],"replies":[{"embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/comments?post=2623"}],"version-history":[{"count":1,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts\/2623\/revisions"}],"predecessor-version":[{"id":2624,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts\/2623\/revisions\/2624"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/media\/2620"}],"wp:attachment":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/media?parent=2623"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/categories?post=2623"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/tags?post=2623"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}