Costs and Benefits of Waste Reduction and Minimisation in the Food Sector

The aims of this research are to provide a thorough review of the three stages of the good cycle from field to plate, production, distribution and consumption.

A thorough analysis of the potential costs and benefits associated with adopting waste reduction and minimisation on a wider basis within the food sector.

Much needed data for establishing the case for Government to consider the need to provide future financial support to initiatives that encourage and facilitate significant reduction in the generation of waste in the food sector.

Regional assessments of surplus food market.