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Food and beverage manufacturing sector
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Best practices for the whole food and beverage manufacturing sector
Best practices in cheese making operations
Best practices in manufacture of bread, biscuits and cakes
Best practices in manufacture of wine
Best practices in the manufacture of beer
Best practices in the manufacture of fruit juice
Best practices in the manufacture of soft drinks
Best practices in the production of meat and poultry meat products
Best practices in the manufacture of olive oil
Best practices in the processing of coffee
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Food and beverage manufacturing sector
Best practices for the whole food and beverage manufacturing sector
Performing an an environmental sustainability assessment of products and/or operations
Sustainable supply chain management
Improving or selecting packaging to minimise environmental impact
Environmentally friendly cleaning operations
Improving transport and distribution operations
Improving freezing and refrigeration
Deploying energy management and improving energy efficiency throughout all operations
Integrating renewable energy in the manufacturing processes
Avoiding food waste in manufacturing operations
Taking into account the reference document on best available techniques in the food, drink and milk industries (FDM BREF)
Best practices in cheese making operations
Recovery of whey
Best practices in manufacture of bread, biscuits and cakes
Unsold bread waste reduction schemes
Minimising energy use for baking
Best practices in manufacture of wine
Reducing water use, organic waste generation and energy use in the winery
Best practices in the manufacture of beer
Reducing energy use in wort boiling
Moving from batch to continuous fermentation systems
CO2 recovery in beer production
Best practices in the manufacture of fruit juice
Value-added use of fruit residues
Best practices in the manufacture of soft drinks
Use of blowers in the drying stage/packaging
Best practices in the production of meat and poultry meat products
High pressure processing for decontamination of meat
Best practices in the manufacture of olive oil
Minimising water consumption in olive oil separation
Reduced washing of olives upon reception
Best practices in the processing of coffee
Reduction of energy use through the adoption of green coffee preheating in batch coffee roasting