Waste management system in the food industry: from production to disposal
Journal: INTERNATIONAL AGRICULTURAL JOURNAL
Rubrics: ENVIRONMENTAL AND FOOD SECURITY
Type:
Article
Pages:
from 261
to 264
Status:
Received:
14.04.2026
Accepted:
14.04.2026
Published:
15.04.2026
Language:
Russian
Keywords:
management system, waste, meat industry, methods, waste identification, Lansink ladder, recommendations
Abstract:
The article presents the results of research on the formation, processing, and disposal of waste in the context of management decisions. The goal was to develop elements of a waste management system (food waste management) for the meat industry as a methodological basis for management aimed at reducing the amount of waste generated. Based on an analytical review of scientific publications, it has been established that this topic is in the focus of attention of domestic and foreign researchers. Among the problems specific to meat industry enterprises, researchers include the formation of solid waste and by-products, wastewater, air emissions, resource consumption, and others in this article, the authors focused on the generation of waste, primarily related to the slaughter and processing of cattle. The object of research was the meat industry sector, and the subject was the general issues and practices of waste management systems. The research was conducted between 2024 and 2025 at the Department of Biotechnology and Engineering of the Ural State University of Economics in Yekaterinburg. A key element of waste identification was selected from the list of elements that make up the basis of the management system, and a hierarchical framework for managing waste was used as a tool. This framework was based on the method developed by A. Lansink. A model has been developed that covers all subsystems of meat and meat product production, and for each of them, waste and its qualitative and quantitative characteristics have been identified, as well as the priority order of handling and possible use. It is emphasized that addressing these issues at the regional and local levels is crucial, and the information and technical guide on the best available technologies plays a significant role.
The article presents the results of research on the formation, processing, and disposal of waste in the context of management decisions. The goal was to develop elements of a waste management system (food waste management) for the meat industry as a methodological basis for management aimed at reducing the amount of waste generated. Based on an analytical review of scientific publications, it has been established that this topic is in the focus of attention of domestic and foreign researchers. Among the problems specific to meat industry enterprises, researchers include the formation of solid waste and by-products, wastewater, air emissions, resource consumption, and others in this article, the authors focused on the generation of waste, primarily related to the slaughter and processing of cattle. The object of research was the meat industry sector, and the subject was the general issues and practices of waste management systems. The research was conducted between 2024 and 2025 at the Department of Biotechnology and Engineering of the Ural State University of Economics in Yekaterinburg. A key element of waste identification was selected from the list of elements that make up the basis of the management system, and a hierarchical framework for managing waste was used as a tool. This framework was based on the method developed by A. Lansink. A model has been developed that covers all subsystems of meat and meat product production, and for each of them, waste and its qualitative and quantitative characteristics have been identified, as well as the priority order of handling and possible use. It is emphasized that addressing these issues at the regional and local levels is crucial, and the information and technical guide on the best available technologies plays a significant role.
Keywords:
management system, waste, meat industry, methods, waste identification, Lansink ladder, recommendations
management system, waste, meat industry, methods, waste identification, Lansink ladder, recommendations
