An Evaluation of Zero-Emission Activities in the Food Manufacturing Industry

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  • ZHANG Shifeng
    Graduate School of Information Systems, University of Electro-Communications
  • YAMAMOTO Kayoko
    Graduate School of Information Systems, University of Electro-Communications
  • IZUMI Jun
    Faculty of Environment and Information Management, Nagoya Sangyo University

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Other Title
  • 食品製造業におけるゼロエミッション活動の評価
  • ショクヒン セイゾウギョウ ニ オケル ゼロエミッション カツドウ ノ ヒョウカ

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Description

This study aims to evaluate zero-emission activities in the food manufacturing industry quantitatively and to identify problem areas based on the evaluation results. After selecting sub-industries such as beer manufacturing industry, seasoning making industry and flour milling industry for evaluation, we set the indicators respectively in three categories to construct the framework and propose the method for the evaluation of the zero-emission activities. The zero-emission activity is evaluated in two steps (the industry specification evaluation and the entire evaluation).<BR>The findings of this study can be summarized in the following two points:<BR>(1) As the industry specification evaluation by DEA, there are differences in each company as for the efficiency of zero-emission activity in beer manufacturing industry and seasoning making industry. However, in seasoning making industry and flour milling industry, 50% of the factories including the ones which achieved the zero-emission are below average DEA efficiency value.<BR>(2) As the entire evaluation, all of factories are classified into 4 assemblies such as advanced, positive, ineffective and negative ones, and the problems of each assembly and factory are identified.

Journal

  • ENVIRONMENTAL SCIENCE

    ENVIRONMENTAL SCIENCE 26 (2), 101-117, 2013

    SOCIETY OF ENVIRONMENTAL SCIENCE, JAPAN

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