Welsh abattoirs invited to tackle food waste
A new report written by Hybu Cig Cymru – Meat Promotion Wales (HCC) on behalf of WRAP Cymru has identified several opportunities where the red meat processing sector in Wales can reduce waste and increase efficiency.
The study was focused on identifying opportunities to maximise value and reduce waste in red meat processing. A sample of four abattoirs took part in the project out of the 19 abattoirs currently operating in Wales. The abattoirs which participated in the project were small and medium enterprises with the majority being run as family businesses. Their current processes and procedures were monitored and assessed to see what more could be done in the industry to increase business profitability and reduce waste – improving the industry’s environmental footprint.
Norman Bagley of the Association of Independent Meat Suppliers commented "The processing sector has come under increased financial pressures over the last decade with margins continually being squeezed. This work could be of great value to small and medium-sized meat processors who play a vital role in sustaining the food and farming industries."
Key recommendations from the report to improve efficiency and reduce waste within the sector include: continuous reviews of business expenditure to manage costs; examining collaborative business ventures to reduce processing and waste disposal costs; investigating ways to add value to food products or waste products (such as pet food or energy generation) and offering training to both livestock farmers and abattoir staff to reduce waste on site.
Dr Eleri Price, Supply Chain Executive at HCC and co-author of the report commented, "There is good work currently being undertaken across the industry but this new report highlights ways in which red meat processors can become even more efficient and profitable whilst reducing waste and decreasing environmental impact. There are some steps farmers can take to reduce waste in the supply chain by ensuring that livestock is presented in the best possible condition."
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