ABSTRACT
Contents 19.1 Introduction .............................................................................................596 19.2 Wastes in the Food Sector ........................................................................597 19.3 Waste Minimization in European Waste Legislation ............................... 600 19.4 Defining Waste Concepts in the European Waste Legislation ..................601 19.5 Bio-Waste Management in European Waste Legislation ..........................603 19.6 Waste Management in the Food Industry ............................................... 604
19.6.1 Waste Prevention ......................................................................... 604 19.6.2 Solid Waste Treatment ................................................................. 604 19.6.3 Waste and Byproduct Valorization ............................................... 604 19.6.4 Mechanical Separation Methods .................................................. 606 19.6.5 Diffusional Separation Methods .................................................. 606
19.1 Introduction e food and drinks industry is one of the most important industry sectors throughout the European Union. In Finland, the food industry ranks fourth, after the metal, forest, and chemical industries, in terms of the value of its output. e food supply chain is also a major employer: e entire chain provides work for some 300,000 wage and salary earners, 40,000 of whom are employed by the food industry (Elintarviketeollisuusliitto 2010).
