Energy strategy and efficiency – selected projects
Energy strategies for SMEs
The face of production is changing, with market leaders being produced in skyrocketing quantities while other products are consigned to the scrapheap. Are production processes still efficient, and can the energy supply keep up?
Is the current energy mix still the best answer to these problems? How can we achieve energy security for the future?
Beat the competition with energy efficiency
The energy resource is an important factor in the sustainability debate. Energy consumption places both a burden on the environment (CO2 emissions) and has an impact on the economy (high cost). The importance of energy efficiency in the future production of food providing a cost advantage in the fierce competition in industrial food production should not to be underestimated, especially given the rising costs for fossil fuels and electric power.
The Swiss food industry has already made a contribution to the Swiss CO2 reduction targets and energy programmes.
Nevertheless, further efforts are needed. This is where the energy research activities of the Centre for Sustainability and Energy come in. The primary research goal is the development of benchmarks for major food production techniques, and then to build on these benchmarks for specific products or product groups. The physical minimum energy consumption, calculated from the thermodynamics of the process, provides an objective baseline. Energy measurements in defined processes, target-performance comparisons and energy balances will be developed as a basis for further energy efficiency improvement measures. Energy benchmarks will allow the prioritisation of projects based on the calculated efficiency of the process.