Systems Change Thinking - Creating Value from Unavoidable Food Supply Chain Wastes

About

Food and drink is the largest manufacturing sector in the UK, employing approximately 400,000 people with a turnover of £76 billion. Food manufacturing is a complex process that is in the main linear- rather than circular-thinking. A staggering 9.9 million tonnes of food waste and food by-products are generated per year in the food industry alone, of which 56% is considered unavoidable. Unavoidable food supply chain wastes (UFSCW) lost after harvest and along the distribution and consumption chain have a dual negative environmental impact: undue pressure on natural resources and ecosystem services and pollution through food discards. However, current strategies for dealing with UFSCW are rudimentary and of low value: these include waste to energy (including incineration and anaerobic digestion), and where possible; animal feed and bedding; compositing; ploughing back in to soil; and, least preferable, landfill.

This event explores UFSCW as a unique bioresource: a treasure trove of unexploited, bio-based materials and chemicals, with a range of potential commercial applications.

This will be an excellent opportunity to interact and connect with academics and industrial colleagues.

Poster presentations

The deadline for poster abstract submission is 10th December 2017.

Download the abstract template form
Submit your completed abstract form to sophie.palmer@york.ac.uk.
Contributed poster presentations A0 Portrait

Registration

Register your place for free by 9th January 2018 at Systems Change Event 

Organisers

This event is jointly organised by the EPSRC Centre for Innovation Manufacturing in Food and the EPSRC Systems Change Re-SAUCE Project (EP/P008771/1).

Location: Gateway Building (B01,02), Sutton Bonington Campus, University of Nottingham

Email: sophie.palmer@york.ac.uk

Telephone: +44(0)1904 324970