Opportunities for waste valorisation in the food industry – A case study with four UK food manufacturers

García-García, Guillermo; Stone, Jamie A.; Rahimifard, Shahin

doi:10.1016/j.jclepro.2018.11.269

Cited by 132 publications

(74 citation statements)

References 17 publications

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“…This case study focuses upon their main manufacturing site in Burton upon Trent in Staffordshire, which produces approximately 6.5 Mhl of beer per year, representing around 75% of their total beer production in the UK. Currently, around 75,000 tonnes of IFBSW per year could be allocated to Molson Coors' manufacturing activities in Burton upon Trent, representing one of the biggest single sources of such waste in the UK [21]. As outlined in the Methodology Section, the case study proceeded in the form of a step-wise application of each of the SWaVI stages, beginning with conceptual modelling of the target food waste.…”

Section: Case Study Resultsmentioning

confidence: 99%

“…Grain is the only part that is of value in the brewing process, with Molson Coors receiving 75,000 ton annually. Being of much less value, typically, the root is ploughed back into the soil on site and the straw is shipped to farms in the east for use as feed supplement material at a profit of about £50/t of straw for Molson Coors [21]. Moving on to the malting stage, here typically 4000 tons annually are lost as waste, with a further volume of approximately 4000 tons of water being lost in the process and this small volume of malt waste is typically sent for animal feed.…”

Section: Swavi Stage 1: Conceptual Modelling Of Target Food Wastementioning

confidence: 99%

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Selection of Sustainable Food Waste Valorisation Routes: A Case Study with Barley Field Residue

Stone

García-García

Rahimifard

2019

Waste Biomass Valor

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Purpose It is increasingly accepted in the food and drink manufacturing sector that there is a need to manage unavoidable food waste more sustainably. Yet to do so requires careful balancing of environmental, social and economic performance of any given treatment method alongside its technological maturity and alignment with that company's wider business goals. The purpose of this article is to apply a novel Sustainable Waste Valorisation Identification (SWaVI) framework which considers these criteria to a case study with Molson Coors to identify whether the current strategy of using In Field Barley Straw Residue as animal feed is the most sustainable. Methods Data was collected via a series of interviews with Molson Coors in spring 2017. Data analysis used a hybrid approach combining Cost-Benefit Analysis and Life-Cycle Assessment with a weighted summation variant of Multi-Criteria Decision Analysis to facilitate comparison of supercritical CO 2 extraction of wax from straw, with the current strategy of selling that straw as animal feed. Results Application of the SWaVI framework suggests that supercritical CO 2 extraction of wax from straw offers a slightly worse Net Present Value compared to sale as animal feed (£89.1 million compared to £95.3 million) but superior social impacts, technological maturity and alignment with company goals making it superior overall. Conclusions Whilst the supercritical CO 2 extraction of wax offers the best sustainability and business case performance for Molson Coors, a range of other factors such as long-term market demand, alignment with relevant legislation, and displacement effects on supply chain stakeholders must be considered.

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Section: Case Study Resultsmentioning

confidence: 99%

Section: Swavi Stage 1: Conceptual Modelling Of Target Food Wastementioning

confidence: 99%

Selection of Sustainable Food Waste Valorisation Routes: A Case Study with Barley Field Residue

Stone

García-García

Rahimifard

2019

Waste Biomass Valor

Self Cite

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“…1 Food waste is a valuable bioresource that can be used to obtain many useful components, thus value-adding of food waste can provide economic, social, and environmental benefits. 1 Many countries are already promoting strategies for food waste value-adding. 39 Spent coffee grounds are produced in large quantities throughout the world; as one example, Sydney (NSW, Australia) with a population of 4.7 million produced around 3000 tonnes of spent coffee grounds annually.…”

Section: Discussionmentioning

confidence: 99%

Modulation of gut microbiota by spent coffee grounds attenuates diet‐induced metabolic syndrome in rats

et al. 2020

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Coffee brewing produces spent coffee grounds as waste; few studies have investigated the health benefits of these grounds. This study investigated responses to spent coffee grounds in a diet‐induced rat model of metabolic syndrome. Male Wistar rats aged 8‐9 weeks were fed either corn starch‐rich diet or high‐carbohydrate, high‐fat diet for 16 weeks, which were supplemented with 5% spent coffee grounds during the last 8 weeks. Rats fed non‐supplemented diets were used as controls. High‐carbohydrate, high‐fat diet‐fed rats developed metabolic syndrome including abdominal obesity, impaired glucose tolerance, dyslipidemia, and cardiovascular and liver damage. Body weight, abdominal fat, total body fat mass, systolic blood pressure, and concentrations of plasma triglycerides and non‐esterified fatty acids were reduced by spent coffee grounds along with improved glucose tolerance and structure and function of heart and liver. Spent coffee grounds increased the diversity of the gut microbiota and decreased the ratio of Firmicutes to Bacteroidetes. Changes in gut microbiota correlated with the reduction in obesity and improvement in glucose tolerance and systolic blood pressure. These findings indicate that intervention with spent coffee grounds may be useful for managing obesity and metabolic syndrome by altering the gut microbiota, thus increasing the value of this food waste.

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“…The use of this method is possible for both smaller and automated or semi-automated production processes. The basis for its use is the ground plan of the building and the construction of a checkerboard [18,19]. The results are represented by a diagram where the flow rate is indicated by the width of the arrow and the distance between the workplaces by the length of the ar-row.…”

Section: The Production Process Of Car Seatsmentioning

confidence: 99%

Modelling a production process using a Sankey diagram and Computerized Relative Allocation of Facilities Technique (CRAFT)

Kampf

Hlatká

2019

Open Engineering

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This paper constitutes a partial output of carried out research and is focused on modelling the production process of car seat manufacturing. Given that manufacturing companies are currently struggling with a shortage of qualified workforce, it is the job of every business to keep their current employees. Companies make efforts to operate the most efficient production processes at very low cost and with labour saving. In order to produce at low cost, the work environment must be designed efficiently. There are many ways to do this. In this paper focused on optimizing production processes, Computerized Relative Allocation of Facilities Technique (CRAFT) and a Sankey diagram will be used.

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Opportunities for waste valorisation in the food industry – A case study with four UK food manufacturers

Cited by 132 publications

References 17 publications

Selection of Sustainable Food Waste Valorisation Routes: A Case Study with Barley Field Residue

Selection of Sustainable Food Waste Valorisation Routes: A Case Study with Barley Field Residue

Modulation of gut microbiota by spent coffee grounds attenuates diet‐induced metabolic syndrome in rats

Modelling a production process using a Sankey diagram and Computerized Relative Allocation of Facilities Technique (CRAFT)

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