Evaluation of environmental performance for organizations in the food industry according to EMAS III

Abstract

Evaluation of environmental performance is used by the top management to make informed decisions about the efficiency and effectiveness of operation environmental management system and to prioritize the environmental line from one stage to another. Selection and use in environmental analysis the relevant indicators for organization is always the key of success for a fast and effective management reviews. This paper aims to provide a guide for reporting environmental performance for organizations in the food industry, specifically in the brewing and beverage industries, easy to use by the top management in the periodic performed analyses. The guide is composed by tables with sets of general indicators / generic and specific: - energy efficiency, - efficient use of raw materials and materials, - use of water resources, - minimizing waste, - minimizing emissions (discharges to air, water, soil), - maintaining biodiversity. Sets of indicators proposed, of a general/generic nature, relevant to the food industry are understandable thereby facilitating assessment of environmental performance in any organization. From these indicators of general / generic nature can be derived specific indicators for various industries to enable organizations to improve the identification and reporting their environmental performance to all stakeholders.