Development of eco-efficiency indicators for the Canadian food and beverage industry

Maxime, Dominique; Marcotte, M.; Arcand, Yves

doi:10.1016/j.jclepro.2005.07.015

Cited by 141 publications

(68 citation statements)

References 8 publications

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“…For conducting a benchmarking is usual using up indicators for SEC that are usually defined by the ratio between energy consumption of a particular process (electrical or thermal) and a physical quantity such as raw material, production, volume, among other or monetary (energy costs). For [24] the SEC is an energy indicator commonly reported in the literature to evaluate the energy efficiency of industrial facilities or economic sectors. This indicator was recently used in the energy analysis in meat manufacturing industries, in horticultural industries and cheese industries as well as in the development of computational tools for the energy.…”

Section: Resultsmentioning

confidence: 99%

Energy Efficiency Indicators in the Food Industry: A Systematic Review

Pradella¹,

Costa²,

Lima³

et al. 2018

dtetr

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Energy and its ramifications make up a large part of the discussions in the agendas of various countries. Along with the energy resource, energy efficiency is also being reported in studies on ways to improve its use in industries. In the food industry, in particular, its use is intensive in its manufacturing processes, and thus the indicators that measure the use of this feature have become important. The paper uses the method of a systematic literature review to search for data related to the food industry and what are the energy efficiency indicators adopted in the processes. The objective of the research is to report which are the indicators of energy efficiency adopted in the food industry and the advances achieved with its adoption. The results indicate a broad field of research in this industry sector because the indicators used in measuring process efficiency are still poorly understood and adopted.

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Section: Resultsmentioning

confidence: 99%

Energy Efficiency Indicators in the Food Industry: A Systematic Review

Pradella¹,

Costa²,

Lima³

et al. 2018

dtetr

View full text Add to dashboard Cite

show abstract

“…The SEC is an energy indicator commonly reported in the literature to evaluate the energy efficiency of industrial facilities or economic sectors [17,18]. This indicator was recently used in the energy analysis in meat manufacturing industries [19], in horticultural industries [20], in cheese industries [21] and in agrifood sector [22] as well as in the development of computational tools for the energy efficiency assessment in the agrifood sector [23].…”

Section: Methodsmentioning

confidence: 99%

Characterization of the specific energy consumption of electricity in the Portuguese sausage industry

Nunes

Silva

Andrade

et al. 2014

WIT Transactions on Ecology and the Environment

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The sausage is an ancient food type that is nowadays considered as a delicatessen. Sausages are categorized within the deli sector as meat sub products. It is a food product preferred by consumers due to its nutritional value and organoleptic characteristics (wide range of flavours and textures). There are many types of sausages, with around 1200 different varieties (according to German classification), classified into types according to different criteria such as types of ingredients, consistency, and preparation (raw, cooked, pre-cooked, dry). In the UK, 196,152 metric tons of sausages were consumed during 2011, valued in $1.2 billion, while in the US this value was around $20.4 billion two years before. The heating and cooling processes during sausage production are indispensable technologies to ensure both the specific organoleptic characteristics and properties conservation through time. This paper characterizes the production process and the energy consumption of sausages processing industry in Portugal (20 industries) and discusses the average specific energy consumption (SEC) of electricity and its standard deviation. The average value of this indicator for the sample was 660 kWhe/ton raw material. The energy consumption of this type of industry is mainly that of electricity (82%). Several electricity savings, estimated at 23.9%, can be achieved by implementing simple practice measures in the refrigeration systems.

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“…Eco-efficiency is a practical approach that has economic and environmental issues integrated into a single path (Maxime, 2006). Accordingly, EE allows an organisation to strengthen its competitiveness, implementing marketing activities, improving the corporate image and to implement actions to recycle waste in supply chains (Cramer, Stevels, 2001).…”

Section: Eco-efficiency Applied Within Escmentioning

confidence: 99%

“…For instance, the implementation of EE within food industry chain might be extremely important considering the better control and reduction of environmental impacts in terms of natural resource consumption (water, soil, energy, materials packaging) and output pollution such as: emission, wastewater and waste. Maxime et al (2006) highlight that the food and beverage industry are responsible for processing 80% of primary agricultural production.…”

Section: Introductionmentioning

confidence: 99%

Towards an Eco-Efficiency Model for Extended Supply Chain – Brazilian Food Industry

Pimenta

Gouvinhas

Evans

2015

Braz. J. of Operations & Production Manag.

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Designers make decisions that ultimately impact on both the economic and environmental performance of the products and processes, and many of these costs and impacts occur across the supply chain. This paper aims to present an initial discussion towards an eco-efficiency model for product life cycle management within the extended supply chain (ESC) for food industry. Eco-efficiency (EE) has the potential to incorporate both environmental and economic improvement within a company and assist its decision-making processes as well as implement improvements within its ESC. In this context, the proposed model aims to consider economic aspects along the product ESC and to present elements which can help companies to promote improvements within its supply chain by considering a more environmentally friendly perspective.Key-words: food industry, eco-efficiency, extended supply chain, life cycle management Abstract lifecycle perspective and not only contemplates the cradle to grave vision but also includes the potential for cradle to cradle, as it considers the material returning to its full use using reverse flow which is possible by recycle, reuse and remanufacture.

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Development of eco-efficiency indicators for the Canadian food and beverage industry

Cited by 141 publications

References 8 publications

Energy Efficiency Indicators in the Food Industry: A Systematic Review

Energy Efficiency Indicators in the Food Industry: A Systematic Review

Characterization of the specific energy consumption of electricity in the Portuguese sausage industry

Towards an Eco-Efficiency Model for Extended Supply Chain – Brazilian Food Industry

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