Wrap to investigate fish and meat packaging waste

Wrap is working with Envirowise to analyse how waste can be reduced to find the environmental benefits and cost savings. They are currently looking for any businesses in the meat and fish sector that would like to take part in the research that will be collected between December and March.

Wrap plans to invest £140,000 into the meat sector. Food and grocery supply chain IGD will conduct the research on meat with MLCSL Consulting, a commercial subsidiary of the Agriculture and Horticulture Development Board. It will tie in with the current English Beef and Lamb Executive and Defra Meat Roadmap work.

Retail supply chain programme manager at Wrap Charlotte Henderson believes this will help develop solutions to use resources more efficiently by identifying the reasons behind when and why waste is generated.

“These solutions will be shared and be good news for companies within the supply chains because the benefits identified will be commercial as well as environmental,” she said.

IGD’s director of industry development David Gordon added: “Our project will follow cattle, sheep, pigs and poultry from the abattoir to the retail check-out and will examine how each part of the animal is used to understand where opportunities arise to reduce waste.”

Management and technology development company C-Tech Innovation will work on fish with the Sea Fish Industry Authority and Harris Interactive (Seafish). The seafood industry will get £110,000 investment from Wrap for the research.

Project manager at Seafish Michaela Archer said: “This project represents a very positive step forward for the seafood industry building on waste management work already undertaken by Seafish.”

Seafish will contact many companies throughout the seafood supply to discuss the type and quantity of waste produced and how it is disposed of.

“With escalating disposal costs and more stringent legislation on disposal methods it is increasingly important that the seafood industry is in a position to minimise the amount of waste produced and look ahead to identify alternative waste treatments and promote good practice,” added Archer.

This is open to all businesses in the meat and fish sector. Those interested in being involved should email resourcemaps@wrap.org.uk.

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