Sustainable production
Global food systems undeniably contribute to modern well-being, however, they also contribute to many of the environmental challenges we see around the world today. Indeed, current global food systems are unsustainable because they operate at a high environmental cost, waste large amounts of what is produced and leave many of their producers at or below the poverty level, while millions of people are inadequately nourished. As such, the need for a fundamental transformation of food systems towards a more sustainable production is clear. However challenging, this transformation will also open a wide range of opportunity for SMEs to improve their productivity and increase their competitiveness
The aim of this research is to provide the latest knowledge and practical information to UK SMEs in the food & drink sector on how they can develop new products, improve their brand, reduce costs, and increase their overall productivity by being more environmentally sustainable. Here, the main areas for improvements will be investigated. Information, advice, tool-kit and ideas will be provided to SMEs, as well as assisting them establish connections to experts in the field. This research will mainly focus on: the sourcing of more sustainable ingredients, reducing resource usage (power, water, land) by adopting new technologies - as well as switching to greener and renewable resources, alternative and new packaging materials and waste management (from reduction to re-utilization).
Contact
For further details please contact: SB-FoodInnovCentre@exmail.nottingham.ac.uk
Reports and Toolkit for SMEs