Sustainable Food Manufacturing
The EPSRC Centre for Innovative Manufacturing in Food is a partnership between the University of Nottingham, Loughborough University and the University of Birmingham.
In collaboration with a growing list of major industry partners, the Centre focuses on "post-farm gate to supermarket shelf", and more specifically the implications of these activities on the areas of resource efficiency and sustainable production.
Taking a 'Food System' approach will provide a resource efficient and food secure future for the UK food industry by engendering vision in the UK science base and improving uptake in the industry.
The three main areas identified as a priority for maintaining and enhancing the UK's competitive position in global food manufacturing are:
-
A resource efficient food manufacturing supply chain
-
A safe, secure food manufacturing supply chain
-
An innovative and resilient food supply chain for 21st century populations
The Centre aims to tackle the research relating to two specific Grand Challenges:
-
Innovative materials, products, and processes
-
Sustainable food supply chain
The above Grand Challenges will be addressed through six Research Themes:
Related Projects
-
Product Innovation and Development for Improved Food Sustainability
Product Innovation is increasingly used to enhance people’s lifestyles while reducing the negative impact of manufacturing on the planet.
Read more -
Energy Efficiency in Food Manufacturing
Identification of new opportunities for improving energy efficiency in food manufacturing
Read more -
Whole systems understanding of unavoidable food supply chain wastes for re-nutrition
System-change for unavoidable food waste
Read more -
Water Sustainability for the Food Industry
The aim of this project is to develop and test flexible, non-invasive water analysis instrumentation to monitor in-plant effluent flows.
Read more -
Distributed and Localised Manufacturing of Food
Establishing feasibility of the application of distributed manufacturing to specific products in the food sector in order to reduce environmental impact and support local economies.
Read more -
Foods for Consumers with Restricted Choices
Reformulated food products for health and sustainability
Read more -
Application of the Internet of Things to Support Sustainable Food Supply Chains
Improve FSC decisions by using the 'Internet of Things' to reduce resource consumption and negative environmental impacts
Read more -
Building Resilience in UK Food Supply Chains
Exploring what it means to be resilient for actors in UK food supply chains
Read more -
Minimising Consumer Food Waste
Consumer food waste has the highest level of environmental and economic negative impacts compared to waste generated at other stages of the supply chain.
Read more -
Eco-production of food: sustainable management of food waste
A framework to optimise decision-making with regard to food waste management
Read more
