The race is on for food processors to reduce their carbon footprint, both for financial reasons and to reduce their company’s environmental impact. With fuel and energy costs on the rise, reducing the use of electricity, natural gas, diesel fuel and other energy sources is both good business and a laudable environmental act.
Carbon closely mirrors efficiency, whether it’s use of fuel, electricity or other processes. What we’re really talking about here is efficient operations. The typical starting point for carbon reduction initiatives is to measure existing carbon use, creating a benchmark footprint. An energy audit and development of a greenhouse gas (GHG) inventory is the first step (If you want to see where you’re going, you have to know where you’re starting from).
The objective in establishing a GHG inventory is to know where the carbon is being produced in your company and identify the opportunities to reduce your carbon footprint. Sometimes easier said than done as it’s a complicated process of record-keeping, calculation and analysis.
Future in Food UK 2014 will provide delegates with an insight into the latest processes and procedures available to reduce the carbon footprint of your food processing site.