Project Leader: Professor Adisa Azapagic
Project Duration: March 2011 - March 2014.
The aim of this research is to assess the environmental, economic and social sustainability of the ready-made meals sector. A range of typical ready-made meals consumed in the UK is considered and compared to home-made meals. These include curry, pasta, pies as well as various meat-replacement options. The results will be inform both producers and consumers as to how to improve the sustainability of ready-made meals.