Food and drink business resource efficiency

Food and drink processing businesses can improve their resource efficiency. The best way to do this is to adopt a systematic, step-by-step approach. This should look at the way resources are sourced, stored and used. Resources include your ingredients, materials and utilities. It should take into account the causes and costs of waste.

This process may be part of an environmental management system. This involves a formal policy and procedures to help you save money, increase efficiency and comply with legislation. See how to set up an environmental management system (EMS).

You should make sure you:

• get the commitment of senior managers - see making the case for environmental improvements
• consider whether to appoint an environmental champion or team
• carry out an initial environmental review (IER)
• analyse the data and information you collect to see where you could make improvements 
• produce an action plan of what you're going to do, when and who is going to do it
• set environmental objectives and targets so you can keep track of progress and the benefits
• review progress regularly and make any necessary improvements

As well as your own resource efficiency, consider involving other businesses in your supply chain. Try to work with customers and suppliers to improve your environmental performance. See more on supply chain efficiency.