Waste and resource in the food industry

1.   2.Choose date and price below
1. Day one 23 Oct 2009

   1. £150 member price + VAT
   2. £180 non-member price + VAT
1. Day two 24 Oct 2009

   1. £150 member price + VAT
   2. £180 non-member price + VAT
2. 3. Number of places:

Day one – Useable fuels, and energy from food processing waste

Full programme details click here

Why attend

The food and drink industry contributes approximately 10% of the total amount of industrial waste generated in the UK. It is also a major energy user, accounting for around 126TWh per year, equivalent to about 14% of UK energy consumption by UK businesses.

Covering a range of technologies for the conversion of food wastes to energy, delegates will be able to appreciate the technical aspects of each and identify the most appropriate methods to suit their waste stream. The conference is aimed at technical directors, process and environmental managers and those with the objective of improving resource efficiency of their production processes.

Day 1 programme content

• Incineration and mass burning
• Advanced thermal treatments
• Bioethanol production
• Biohydrogen production
• Anaerobic digestion
• Biodiesel production – transesterification of waste oils and fats
• Energy conversion – turbines, engines and cogeneration systems

Day two – Assessing and reducing your carbon footprint

The food industry worldwide is highly susceptible to the impacts of climate change and responding to its risks is now part of the mission of most food companies. Food manufacturers and processors are under increasing pressure to meet ambitious targets for carbon reduction.

This day will examine climate change issues affecting food manufacturers, processors and retailers. Experts from research and industry will examine carbon assessment and reduction at every stage of the food supply chain from agriculture to waste disposal. Corporate experts will explain the positive actions being taken to measure and reduce carbon emissions in their businesses.

Day 2 programme content

• How do you measure your carbon footprint?
• Methodologies for carbon footprint assessment
• Setting boundaries in product lifecycles and supply chains
• Importance of emissions from agriculture in the food chain
• The impact of production, packaging and distribution on your carbon footprint
• The retailer perspective
• Marketing the efforts to customers
• Carbon labels
• Carbon emissions through customer use

Andrew Green/Anke Fendler – Event Directors

Early booking discount conditions

Related Training

See other events in the Sustainability (including waste, energey, environment, water) section