Refrigeration can account for as much as 70% of a meat plant’s energy consumption, particularly in abattoirs, so inefficiencies can have a huge impact on a business’ energy bills and carbon footprint. With another big hike in energy prices announced by the major suppliers this summer and a 15% reduction in the discount on the Climate Change Levy introduced in April, things are only set to get worse. But refrigeration does not have to cost the earth. With some well-placed investment and careful maintenance, it is possible to reduce energy bills and environmental impact, from the kill right through to the shop floor.

It was the year 1992 that the Queen declared as her annus horribilis. And while the past 12 months have not quite been that for the abattoir sector, they also fall far short of  being an annus mirabilis - or ‘year of wonder’ too. To some, the industry is beseiged from all sides.

The meat and poultry industries are a safer place to work than they were 10 years ago — partly thanks to safer machinery and higher awareness among workers.

Developments in IT offering greater functionality and tailoring present an opportunity for businesses of all sizes across the meat trade to improve profit margins via enhanced efficiency and traceability, finds Alyson Magee.

Computing term WYSISWYG or What You See Is What You Get can be aptly applied to butcher's shops. If window and counter displays are dull, they are hardly going to attract the passing trade, whereas a bright and exciting presentation can cause a real stir. A perfect example of this came last year when butcher Gary Chadwick, based on Balham High Street, South London, made the news in his local paper simply by installing a two-by-three metre meat cabinet at the front of his shop. This created such a buzz that, when it was lit up at night, people reportedly crossed the road just to marvel at the display.

Weighing and labelling are increasingly interlinked. Already in 2010, with the government's 2030 food strategy out in the public domain, there are calls for a review on a whole range of different labelling, including nutrition, carbon footprinting, best-before, sell-by and use-by dates, as well as the reduction of packaging and portion sizes. In December it was also announced that a new code of practice on the labelling of pork products is to be drawn up, following an agreement by major pork producers, processors and retailers, with a clearer focus on country-of-origin (MTJ 18 December, page 4).

Legislative and consumer pressure are coming to bear on the packaging used by industries, including the meat sector. Carina Perkins looks at the most recent efforts made to tackle packaging and food waste

Proper investment in IT can be even more critical during a recession, as companies struggle to save money. Adam Baker finds out more

Meat companies have long used a variety of packaging materials, but the drive to cut carbon footprints is unifying the industry. Paul Gander tracks down the latest options