The food industry is eating up our energy
The food industry consumes 30% of the world’s available energy and produces over 20% of the world’s greenhouse gas emissions. And in the UK food processing is the largest single manufacturing sector and the fourth largest industrial energy user.
Greenhouse gas emissions and climate change
The 2008 Climate Act committed the UK to reducing its greenhouse gas emissions by 80% by 2050 compared to 1990 levels. In June 2019, this was strengthened, committing the UK to bring all greenhouse gas emissions to net zero by 2050.
Food production requires a significant amount of energy or heating, cooling, and electricity as our food moves through the supply chain significantly contributing to greenhouse gas emissions and climate change. Burning fossil fuels releases carbon dioxide (CO2) and other greenhouse gases into the atmosphere. These gases trap heat, leading to global warming and climate change.
There are things that food manufacturers can do to mitigate the impact of greenhouse gas emissions, such as adopting energy-efficient technologies, investing in renewable energy sources, and implementing carbon reduction strategies. These actions will help to reduce the industry’s carbon footprint.
Water usage and pollution
Water is essential for various processes in food manufacture, including cleaning, cooking, and ingredient preparation. However, excessive water uses, and inefficient water management practices can lead to water scarcity and pollution.
Inadequate water conservation practices can result in excessive water consumption and strain local water resources. Moreover, the improper disposal of wastewater can lead to water pollution, contaminating rivers, lakes, and groundwater sources.
Food manufacturers can implement water-saving measures to address these issues, such as recycling and reusing water, optimising cleaning processes, and investing in water-efficient technologies. Proper wastewater treatment and disposal systems can also help minimise water pollution and protect the environment.
Waste generation and management
The production and processing of food often result in the generation of various types of waste, including organic waste, packaging materials, and by-products. Improper waste management practices can have adverse environmental impacts.
Organic waste, if not correctly handled, can release methane, a potent greenhouse gas, during decomposition. Packaging materials like plastics contribute to pollution and threaten ecosystems and wildlife. By-products, such as food scraps and manufacturing residues, can also lead to pollution if not managed effectively.
Waste reduction strategies can be implemented to address these challenges, such as adopting recycling programs, reducing packaging waste, and finding alternative uses for by-products. Implementing efficient waste management systems, including composting and anaerobic digestion, which can help minimise the environmental impact.
Refrigeration
The high energy demand in food manufacturing is largely due to the need for food preservation, packaging, and transportation which often involve refrigeration requiring a substantial amount of energy.
Refrigeration plays a vital role in ensuring food safety in the food industry. By keeping food at low temperatures, refrigeration helps to prevent the growth of harmful bacteria and other microorganisms that can cause foodborne illnesses It slows down the spoilage rate, preserving food products’ quality, freshness, and shelf life.
Refrigeration is also essential for the efficient distribution of food products, allowing the safe transportation and storage of perishable goods over long distances without compromising freshness and quality.
Efficient distribution facilitated by refrigeration also helps to reduce food waste and minimise the risk of product recalls due to spoilage or contamination. It allows for a smooth and reliable supply chain, ensuring consumers can access various fresh, high-quality food products. But refrigeration at a large scale does come at a financial cost to food manufacturers and our environment.
Sustainable practices in energy consumption
Food producers can minimise their energy wastage during production and the manufacturing process by investing in energy-efficient technologies and equipment, including energy-efficient lighting, motors, and heating and cooling systems.
Furthermore, food manufacturers can explore renewable energy sources, such as solar and wind power, to meet their energy needs. Investing in renewable energy infrastructure reduces greenhouse gas emissions, helps diversify the energy mix, and enhances energy security.
Additionally, implementing energy management systems and conducting regular energy audits can help identify areas for improvement and optimise energy usage.
Emissis develops Coolnomix
Emissis has developed Coolnomix a ground-breaking energy-saving technology that is already helping food producers and distributors to reduce their carbon emissions and costs. The solution can reduce kWh consumption by up to 40%, making it ideal for food producers that rely on AC and refrigeration equipment as part of their manufacturing process.
Harvey & Brockless, is one of many food producers and distributors that has taken steps towards a more sustainable future by adopting the new Coolnomix technology. The bottom line is that food manufacturers can contribute to a more sustainable future by investing in energy-efficient technologies, equipment and practices and help the UK achieve its 2050 net-zero targets.