In this episode, we explore the pressing issue of food waste within the food and beverage industry.*
Join us for an insightful conversation as we uncover practical solutions and strategies to tackle food waste, enhance sustainability, and contribute to a greener future.
Tune in to learn how businesses and individuals alike can play a part in reducing food waste and promoting sustainability in the food and beverage sector.
In this episode, we discussed:
Understanding Food Waste: Breaking down the prevalent misconceptions and primary causes of food waste in the food and beverage industry, from production to consumption.
Economic Impacts: Exploring how better waste management and sustainable practices can lead to significant cost savings and economic benefits.
Innovative Practices: Highlighting successful examples and innovative approaches, such as using surplus bread in beverage production and reusing eggshells in manufacturing tiles.
Sustainability in Production: Discussing Crazy Gin's journey in optimising their production process to reduce waste and improve sustainability.
Collaboration and Knowledge Sharing: Emphasising the importance of cross-industry collaboration and transparency to advance sustainable practices and move towards net zero.
Bruce Nagra and Paramjit Nagra, Co-founders of Crazy Gin, a brand that blends British and Indian heritage, operating their distillery in Wolverhampton [www.crazyco.uk/].
Oliver Lloyd, Managing Director of Modus Food Waste and Recycling, with over a decade of experience in waste management, spanning various sectors including e-waste and food waste [www.moduswaste.co.uk/].
*This episode is part of our Decarbonisation Net Zero Programme and is produced by Aston University.
