Improving efficiency and reducing waste in the beef supply chain

Considerable amounts of fresh beef are discarded before sale and in the home because of discolouration. The subject of waste and improving economic and environmental efficiency in meat supply chains is an area of utmost importance with major opportunities for improvement.. The proposal aims to enable innovations that will increase efficiency in processing and distribution and reduce wastage in the beef supply chain by improvements in eating quality, meat spoilage and increased colour shelf life. The project will adapt a participatory approach from retailer to primary production identifying critical control points which underlie waste in the beef supply chain.