Decarbonization in the Food Service space: Steps and Impact => DER VORTRAG IST AUSGEFALLEN!

Decarbonization has emerged as a central pillar in the corporate strategies of leading organizations worldwide. Driven by a confluence of factors, including regulatory pressures, investor expectations, consumer demand, and a growing recognition of the risks and opportunities associated with climate change, it puts an increasing pressure on the organizations to align their full operations, product portfolios and corporate persona with their ambitious emission reduction targets.

This process requires a complex and multifaceted approach and will impact the full value chain, from sourcing raw materials and manufacturing processes to energy consumption during operations and the eventual disposal or recycling of products, with a strong component on any residual carbon footprint generated downstream as the result of the use and operation of the products manufactured.

In the Food Service and Food & Beverage space, this last aspect of the decarbonization approach means a renewed focus on designing and manufacturing cooling equipment with an improved energy efficiency performance, sometimes beyond the requirements set by the regulatory bodies. Given the constraints between cost and sustainability it will take a new approach to solve this situation with the technologies and products available today. This presentation will discuss how to achieve the best performance with existing technology and minimum investment as well as some long-term trends and recommendations.