A new report has identified several opportunities where the red meat processing sector in Wales can reduce waste and increase efficiency.
The report, ‘Identifying opportunities to maximise value and reduce waste in red meat processing in Wales’, produced by Hybu Cig Cymru – Meat Promotion Wales (HCC) on behalf of WRAP Cymru was written by Dr Eleri Price, David Marks and Paul Bache.
The report acknowledges innovative work already being done throughout the industry to reduce food waste, as well as highlighting areas for future development.
A sample of four abattoirs took part in the project out of the 19 abattoirs currently operating in Wales.
The abattoirs which participated in the project were small and medium enterprises with the majority being run as family businesses.
The current processes and procedures deployed in the businesses concerned were monitored and assessed to see what more could be done in the industry to increase business profitability and reduce waste.
Key recommendations from the report to improve efficiency and reduce waste within the sector include continuous reviews of business expenditure to manage costs.
Other recommendations include examining collaborative business ventures to reduce processing and waste disposal costs, investigating ways to add value to food products or waste products, and offering training to both livestock farmers and abattoir staff to reduce waste on site.
Norman Bagley of the Association of Independent Meat Suppliers commented: “The processing sector has come under increased financial pressures over the last decade with margins continually being squeezed. This work could be of great value to small and medium sized meat processors who play a vital role in sustaining the food and farming industries.”
Hugh Jones from WRAP Cymru added: “What is evident from our work is that far more can be achieved through collaboration rather than by working in isolation.
“The report identifies opportunities that the sector can progress, with the assistance of organisations such as Hybu Cig Cymru, to become even more efficient by reducing wastes throughout the supply chain and finding new markets for unavoidable wastes.’’
Dr Eleri Price, supply chain executive at HCC and co-author of the report commented: “On behalf of HCC and WRAP Cymru I would like to thank the participating abattoirs for their time and expertise whilst conducting this project.”
For the full report, click here.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
