ADEME WORKSHOP
Energy efficiency and decarbonisation: how can the food industry reduce its consumption of fossil fuels?
- Food industry
- Energy efficiency
- Decarbonisation
- Renewable energies
- Energy costs reduction
- Energy transition
- Carbon emissions reduction
Expert(s) mobilisé(s) / Expert(es) mobilisé(es) : Bruno MATHELLIER, CRITT AGRO-ALIMENTAIRE, Technology Advisor on Energy Efficiency, Industry Decarbonisation, Diag Eco-flux auditor
Animateur(s) / Animatrice(s) : Sean COQ, the industry decarbonisation referent for ADEME Nouvelle-Aquitaine
Target : This workshop targets agribusinesses, from SMEs to large industrial groups.
Context
The energy transition of companies is an essential issue to ensure the competitiveness and sustainability of our food industry. In the current context of soaring energy prices, it is even more essential to be able to offer low-carbon foods and to limit price increases by saving energy costs.
Objectives
Provide a clear and pragmatic approach to the energy transition of agribusinesses. At the end of this workshop, participants will have a general vision of the existing mechanisms to help them engage in a sustainable transformation.
Issues raised during the workshop
Why reducing fossil energy is important? Where to start to decarbonize your industrial site? What financial support exists?
Methodological/pedagogical tools presented/used
- Presentation of an approach and a procedure applicable to all industrial sites
- Comprehensive overview of the available systems
- Focus on one system: the “Diag Eco-flux”.