by Robert R. Zall

In Managing Food Industry Waste, waste management expert Robert Zall shares his philosophy and techniques for monitoring and accounting for food processing waste.

This reference volume shows food processing managers how today’s waste can become a managed resource for producing economic credits.

Drawing on his forty years of experience in managing waste, Zall explains how to identify the actual losses sent to drains and sewage treatment plants, how to pinpoint which unit processes generate these losses, and how to uncover hidden losses previously dismissed as “materials unaccounted for.” An extra feature of the book is a “self-test” covering waste treatment technology; ideal for students or new employees studying waste management. Also included is a Glossary of terms used in water and waste management.

Managing Food Industry Waste is a highly readable, management tool filled with invaluable waste management concepts and practical methods for implementation.

Contents

1. Who is watching the store?
2. Why waste flows need to be inventoried
3. In-plant monitoring
4. How to carry out a management scheme
5. Product loss and dollar equivalents
6. Improving the system
7. Management tools
8. Converting costs into credits
9. Economics of managing food-processing waste
10. Training
11. Unconventional techniques to deal with waste recovery or treatment schemes
12. Layman’s overview of treating waste, wastewater, and solid waste
13. How to seek and gain help to solve waste problems
14. Self-Test

Appendix: Answers to Self-Test
Glossary
Index

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