Red meat industry urged to get lean_2
7 September 2012
The British red meat industry could save 10 per cent of its supply chain costs by applying “lean thinking”, says a new guide.
But farmers, abattoirs, retailers and caterers must work in closer partnership to cut out waste and focus on value, said Jon Woolven, director of Food Chain Centre and co-sponsor of the guide, Cutting Costs - Adding Value in Red Meat.
“We realise that businesses need solutions and advice on how to tackle these issues. The red meat industry is not complacent....