For more than thirty years, EnviroServ has managed waste across the full spectrum of the food and beverage industries, including wine, vegetable oil, and fruit juice producers, cereal and vegetable processors, meat, poultry, dairy, and fish and seafood producers and downstream processors and packagers.
In these and other organisations, such as those in the commercial, retail, leisure, and education sectors where food is made or packaged for sale, there is a high ratio of product-specific waste. Not only does this mean that the generation of the waste is unavoidable, but also that the amount and kind of waste produced, which consists primarily of the organic residue of processed raw materials, cannot really be altered if the quality of the finished product is to remain consistent.
The utilisation and disposal of product-specific waste is challenging, however, due to its inadequate biological stability, potentially pathogenic nature, high water content, potential for rapid autoxidation, and high level of enzymatic activity.
Even so, the ever increasing demand for processed and packaged food is causing increased consumption of water, electricity, and fuel for processing, transportation, and preservation. So, although it’s not one of the most heavily polluting industries, the food industry does contribute to the increase in volume of waste produced as well as the energy expended in production and distribution.