Increasing Energy Efficiency in the Food and Beverage Industry: A Human-Centered Design Approach

Abstract

Energy efficiency in companies is addressed by established tools or procedures, such as energy audits or the implementation of an energy management system in accordance with the Energy Efficiency Directive. Both options indistinctly provide sufficient information for companies to identify opportunities for improvement and savings in their energy costs. However, the influence of cultural and behavioral aspects on employees and the organizational and structural configuration of companies impacts the effectiveness of these tools. In this regard, within the framework of the INDUCE “Towards a sustainable agro-food Industry: Capacity building programmes in Energy Efficiency” project, which is an H2020 research project focused on the food and beverage industry, an innovative methodology based on the human-centered design approach has been designed to motivate and empower the key actors of companies by creating an energy culture that increases energy efficiency. This methodology, which internalizes the procedures and philosophy of continuous improvement of an energy management system, allows companies to adopt different models adapted to each situation in order to acquire an energy-efficiency culture that enables actions to be carried out in companies more effectively and with long-term impact. This paper describes the methodology and its implementation and validation within 11 pilot companies in France, Germany, Spain, and The Netherlands, providing some representative results.

Energy use categorization with performance indicators for the food industry and a conceptual energy planning framework

“…EnPIs play an important role at different levels of energy management [55]. However, there is more focus on the aggregate level, leaving out sub-systems and equipment levels in the industrial organizations [36].…”

Energy Efficiency Engagement Training in SMEs: A Case Study in the Automotive Sector

“…The E2DRIVER project is an improvement of the INDUCE program [1], which in its conclusions determined that the methodology can be a very useful tool to promote energy efficiency in a company of any industrial or service activity in Europe, due to its flexibility and adaptation to any environment. In addition, it improves the results of the actions carried out [2]. In this case, the methodology developed is implemented in SMEs in the automotive sector.…”

Assessment of Energy Efficiency in Beverage Industry

“…However, the main challenges facing the industry are high energy and water consumption, large waste generation as well as emissions of CO2 to the atmosphere (Scheller et al, 2008). The food and beverage industry is the biggest consumer of energy and causes 67% of the greenhouse gas emissions (Millán et al, 2020). It has been reported that, the major consumers of electricity in breweries are refrigeration (44%), packaging (20%), and compressed air (10%) (Scheller et al, 2008).…”