Managing Food Industry Waste

Beschreibung

In Managing Food Industry Waste: Common Sense Methods for Food Processors, waste management expert Robert Zall shares his philosophy and techniques for monitoring and accounting for food processing wastage. The text shows food processing managers how much of the waste now being generated can become a managed resource for producing economic credits. Drawing on his forty years of experience in managing waste, Zall explains how to identify the actual losses sent to drains and sewage treatment plants, how to pinpoint which unit processes generate these losses, and how to uncover hidden losses previously dismissed as "materials unaccounted for." An extra feature of the book is a Self-Test covering waste treatment technology, ideal for students or new employees studying waste management. Also included is a Glossary of terms used in water and waste management. Managing Food Industry Waste is a highly readable management tool filled with invaluable waste management concepts and practical methods to implement them.

Autor*in

Robert R. Zall

Themen in »Managing Food Industry Waste«

Food Management Food Processing, Production & Manufacture Food Science & Technology Herstellung u. Verarbeitung von Lebensmitteln Lebensmittelforschung u. -technologie Lebensmittel-Management

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"Managing waste is, we all know by now, a global problem with fewanswers... The author spent 40 years managing waste... Thebig question: where to dump this toxic waste... alone is areason to read this detailed and alarming content... there isan excellent glossary as well as a series of examination questionsand, thank goodness, answers. Now read more yourself!" Dr Aubrey Parsons (Food and Beverage Reporter, April2006) "Overall, this book, by its title alone, should be a veryinteresting topic for the food industry." (International Journalof Dairy Technology, 2006) "This book is not about advanced technology - it is about thepractical steps that even the smallest producer can take in orderto minimize waste formation and thus minimize the cost of wastedisposal. For this reader the book serves a valuable function in its variousreminders of where simple solutions can be applied to reduce costsat the same time as benefiting the environment. Who should read this book? It would certainly be instructive foranyone in the field who has been commissioned to investigate wastemanagement." (IChemE Food and Drink Subject GroupNewsletter, 2005)
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