Sustainability in the food industry creates a review of the industry’s present approach to balancing environmental, social, and economic considerations in the process of production, distribution, and consumption. Various tools and procedures require an implementation to enhance future progress (Ayres et. al, 2007). Environmental sustainability entails the designing of optimal friendly environment that meets technical requirements in the food industry. It also takes into consideration ways of minimizing negative effects on surroundings as well as addressing accidental releases. On the other hand, economic sustainability entails the restructuring of a product with the purpose of minimizing company waste (Hall, 2001). It entails recycling, a decrease in companies’ energy use and generation of products with reduced environmental footprint. Social sustainability aims at creating a platform for the human aspect. It majors on employment stability, health, safety, human capital among other social factors. The study covers sustainability relation to food processing, distribution, waste management, life cycle analysis, water, and carbon management in the process of ensuring future safety. It also covers the key drivers of sustainability in the food industry such as cost reductions, government policies, employees, customer requirements, NGOs among others. The case study depicts how retailers employ various strategies to ensure they adhere to sustainability requirements. The production of waste results from economic and social activities carried out by consumers and businesses. There are costs and various benefits attached to the production, distribution, and consumption of goods and services. The main problem is to ensure that the value extracted from various resources exceeds the cost of using them. Thus, it is necessary to ensure that any activity does not produce excessive amounts of waste products (Ayres et al, 2007). EU and UK have the initiatives to ensure proper waste management in terms of prevention through reduced waste production. The Government Review of Waste Policy in the UK reviews evaluated waste management policies and their delivery in the process of ensuring the policiesfits for purpose and expectation of zero waste economy. The Waste Management Plan in the UK and equivalent plans by the EU aims at fulfilling the requirement of Article 28 of the Waste Framework Directive. The Waste Framework Directive provides formember states to ensure various authorities and firms establish waste management plans, covering all their activities. The directive provides that various bodies involved in waste production should analyze current waste management situation, assess the need of collection schemes, install waste reduction technologies and methods, and employ the use of resources that have a low waste output (Ayres et al, 2007). Failure to adhere to the requirements would amount to lawbreaking.
Main Drivers of Sustainability in the UK Food Industry