In this part, all the good practices, that can be used in order to reduce or eliminate the waste that is produced in a food industry, are presented. The techniques that are mentioned are general and are applied in a variety of procedures that take place in the food industry.

The good practices proposed have resulted from previous experience in the food industry. It is noted that the proposals are not restrictive and that they provide significant information in applying similar practices in other industries.

The food industry is characterised mainly by its large consumption of water and energy, as well as by the production of a significant amount of solid waste. Thus, there are mentioned good practices of reduction of water and energy consumption and of the minimisation of the solid waste.

Moreover, housekeeping practices are mentioned, whereas good practices of product recovery are analysed. The housekeeping practices mentioned can be applied immediately to an indudtry with a small cost.