Low Tech Waste Reduction - the Equity Story

The food processing industry is very diverse. The diversity of the industry is apparent not only by the vast array of final products but also by the waste generated. Food processing waste, though not considered to be a health hazard, can be formidable in the quantities generated. Even the smallest seasonal plant is capable of producing waste loads equivalent to a population of 15,000-25,000 people. treatment coupled with solid waste generation occurring during product handling and processing can result in waste that are both difficult and expensive to handle. Sludge generated from process wastewater The increased cost of end-of-pipe treatment technologies and solid waste disposal coupled with the negative public impact of environmental non-compliance has forced the food industry to investigate alternate approaches to their waste problem. The approach that has proven itself both financially and technically feasible is waste reduction. The food industry, more than any other industry, is fortunate in that low tech waste reduction is extremely effective in reducing waste generation, waster usage and their associated costs. This paper will present the steps which have been proven to be effective in reducing waste generation in food processing. This information will be validated by documented results from the Equity Group, a producer of breaded chicken nuggets, located in Reidsville, NC.