Dr Elliot Woolley- Lecturer in Sustainable Manufacturing, Centre for Sustainable Manufacturing and Recycling Technologies

• • Dr Elliot Woolley- Lecturer in Sustainable Manufacturing, Centre for Sustainable Manufacturing and Recycling Technologies's presentations
    • 2016 Presentation Speakers

  Speaker Bio:

  Elliot obtained an MPhys in Applied Physics in 2003 from the Nottingham Trent University and his PhD in the field of atomic physics and nuclear magnetic resonance in 2007 from the University of Nottingham. He has industrial experience working for an international research and technology organisation where he was a key member of a highly successful team of funding specialist, developing R&D projects for a wide range of innovative small and medium sized manufacturing enterprises. Elliot joined the Loughborough University in 2010 in a business strategy development role for the Competitive Sustainable Manufacturing research cluster. In April 2012 appointed as a Lecturer in Sustainable Manufacturing within the Wolfson School of Mechanical and Manufacturing Engineering at Loughborough University. His main research focuses on two areas: energy efficiency within manufacturing and waste minimisation and management across the food production sector. He has a funding portfolio of over £12m and has a history of collaboration with both SME and Multinational organisations.

  Presentation Title:

  Food Waste and Why We Can’t Just Eat It

  Presentation Synopsis:

  Globally we waste between 1/3 and 1/2 of all food grown in the field. In the UK this equates to about 15 million tonnes annually of which one third is produced at the point of manufacture and almost one half is generated by consumers. This talk will look at two distinct approaches for reducing the significant environmental and economic consequences of these food waste streams. The majority of manufacturing food waste is unavoidable and so we must manage it more effectively. Conversely the majority of consumer food waste is avoidable and so we need to prevent it from being created in the first place – but who’s responsibility is this: the powerful food providers or the humble consumers?

   

   

   

 

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