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A survey of the energy consumption patterns and potential methods for energy efficiency and renewable energy integration within the food and beverage industries of five European countries

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  2015 ASABE Annual International Meeting  152189690.(doi:10.13031/aim.20152189690)
Authors:   Barbara Sturm, Steven Meyers, Mae Chester Jones, Bastian Schmitt
Keywords:   food and beverage manufacturing, energy efficiency, GREENFOODS, renewable energies, process optimization

Abstract.

A survey of 204 food and beverage companies in Europe - Austria (54), Spain (47), Poland (39), Germany (28), UK (26), and France (10) - was conducted to determine consumption patterns and potentials for CO2 emission reduction based on sub sector, size and geographic location of the companies. 45 of these companies were consequently selected for in depth analysis. For these cases detailed recommendations for efficiency improvements and renewable energy (RE) integration with associated CO2 reduction potential were developed and 8 cases were consequently selected for implementation of these measures within the lifetime of the GREENFOODS project. In total, over 4,400 GWh of annual energy consumption was collected in the basic audits, with coal as the leading energy source followed by natural gas, electricity, and oil. Results indicated that 11…19% of carbon dioxide emissions can be reduced by undergoing retrofits in existing processing lines without significant disturbance of production. The most recommended measures are process optimization and heat recovery followed closely by solar heat use, then cold supply optimization and biomass use, and finally heat supply optimization and CHP utilization. In total, over 120 GWh of energy consumption were identified for reduction and more than 30,000 t CO2e have been identified for potential mitigation.

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