Fostering the Development of Technologies and Practices to Reduce the Energy Inputs into the Refrige

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.

• Fostering the Development of Technologies and
  Practices to Reduce the Energy Inputs into the
  Refrigeration of Food

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Climate change

• UK government aims to achieve a 60 reduction in
  carbon use by 2050
• Food industry accounts for at least 12 of UK
  energy use
• Energy efficiency per unit produced in the UK
  food industry improved by only 4 between 1990
  and 2000
• Needs to be greater if UK is to succeed in
  reducing carbon emissions by 60 by 2050
• DTI figures

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Aim

• Identify and stimulate development and
  application of energy efficient refrigeration
  technologies and business practices for use
  throughout the food chain whilst not compromising
  food safety and quality

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Background

• Sponsored by defra
• Coordinated by FRPERC, University of Bristol
• Partners
• Brunel University
• LSBU (London South Bank University)
• Sunderland University
• 36 month project starting 1 June 2006

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Work

• Mapping of energy use
• Identifying available technologies
• Feasibility studies on promising current
  technologies

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1. Mapping (1-13m)
Aim to populate matrix
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2. Available technologies (1-26m)

• Identify and rank current technologies, systems
  or business practice options with most potential
  to save energy from 1.
• Disseminate energy saving potential of
  technologies
• Investigate application of current technologies
  by identifying barriers to their uptake

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3. Feasibility studies (13-36m)

• Demonstrate feasibility of current unexploited
  technologies
• Identify gaps where further research needed
• Generate industry led research projects

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Role Steering group / Stakeholder Forum

• Steering Group
• Small group of individuals critically placed
  within food industry
• Advise on applicability of work
• Stakeholder Forum
• Regular updated via dissemination routes
• Via meetings, events, industry groups
• Provide information on energy use
• Uptake, demonstration of technologies

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Stakeholder Forum

• Brewing Research International (Bri), John
  Hammond (Director of Membership Liaison)
• Campden and Chorleywood Food research Association
  (CCFRA), Martin George
• Catering Equipment Suppliers Association (CESA),
  Steve Loughton
• Chilled Food Association (CFA), Kaarin Goodburn
  (Secretary General)
• Cold Storage and Distribution Federation (CSDF),
  John Hutchings (Chief Executive)
• Cool Concerns, Jane Gartshore
• Dairy UK, Gary Shields (Dale Farm) or Steve
  Renyard (Dairy Crest)
• Doug Marriott Associates, Doug Marriott
• Enviros, Ray Gluckman
• Faccenda Group Limited, Phil Bevan (Group
  Engineering Manager)
• Food and Drink Federation (FDF), Stephen Reason
• Federation of Environmental Trade Associations
  (FETA), Mike Lawrence (JTL systems)
• Foster Refrigerator, Chris Playford
• Food Processing Faraday Partnership (FPFP), Bob
  Marsh (Managing Director)
• Institute of Refrigeration (IOR), Miriam Rodway
• Meat and Livestock Commission (MLC), Kim Matthews
• Nestle UK Ltd, Adrian Page (Group Mechanical
  Services Engineer)
• Northern Foods, Gus Atree
• Star Refrigeration, David Blackhurst

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Further information

• Steve James, Judith Evans or Mark Swain at
  FRPERC
• Steve.james_at_bristol.ac.uk
• j.a.evans_at_bristol.ac.uk
• m.j.swain_at_bristol.ac.uk
• or
• Tel [phone]