RECP in the Food Sector

Selected Cases Chisinau, Moldova.

23 March, 2016

Programme Goals and Components

17 June 2015 Regional RECP Programme Eastern Partnership Countries 2

COMPONENT 2: USE OF SEA AND EIA AS

PLANNING TOOLS

Promote the use of the Strategic Environmental Assessment (SEA) and

Environmental Impact Assessment (EIA)

OVERALL OBJECTIVE

Enable countries of Eastern Partnership to move towards a

green economy

COMPONENT 1: GOVERNANCE AND FINANCING TOOLS

Mainstream sustainable consumption and production into national

development strategies

COMPONENT 3: DEMONSTRATION PROJECTS IN

SUPPORT OF CORPORATE ACTION

Apply sustainable consumption and production practices in selected economic

sectors (agriculture and manufacturing)

OECD: green growth indicators,

environmental taxation and subsidy reform, improving access to finance and greening of SMEs

UNECE:

strategic environmental assessment,

environmental impact assessment

UNEP: strategic planning, sustainable

public procurement, organic agriculture

UNIDO: resource efficient and cleaner

production in the manufacturing sector

Coordination and visibility

(OECD and EC)

17 June 2015 Regional RECP Programme Eastern Partnership Countries 3

EaP GREEN: RECP Demonstration Component

4

RECP project

Human and Institutional Capacity

Implementation Dissemination and Replication

Technology Support

Experts Training (2 batches)

Awareness & Advocacy

National Coordination Mechanism

Demonstrations (2 batches)

Results Monitoring (success stories)

Regional Replication (RECP Clubs (2-3 rounds)

Technology Gap Assessment (3 sectors)

Pilot Project Support

Food processing, chemical and construction materials sectors

4

Introduction

Worldwide challenges which impact the food sector • depleting water supplies, • climate change, • water pollution, • urban sprawl into limited arable land and • competition for resources with the energy sector. Other challenges are land degradation, biodiversity loss, and excessive nutrient and pesticide use

23 March 2016 5

Introduction

6 23 March 2016

Introduction

• The food sector produces both finished and intermediate products

• The sector is diverse in size and nature of the companies • The sector uses a wide range of raw materials and

processes and produces a wide range of products • Produces homogenised global products as well as specialist

or traditional products on national and even regional scales • A large portion of the companies are SME, most employ

more then 20 people • The sector is a net exporter from the EU

8 23 March 2016

Introduction

• The importance of food safety. All food preparation companies must comply with legal requirements and prohibitions regarding food safety

• Food safety regulations do influence environmental considerations as frequent cleaning is required and this uses heated water and detergents

9 23 March 2016

Introduction

The food sector and the environment; water consumption and contamination, energy consumption and waste

• Untreated wastewater has high BOD and COD levels which are 10 to 100 times higher then domestic. SS can be as high as 120.000 mg/l

• Requires energy for processing and cooling

• Wastes are from spillages, leakages, defect/returned product, retained material, heat deposited waste.

• Air pollutants are dust and odour

10 23 March 2016

25-26 March 2015 11

Selected Case Studies

Water consumption • Principally for cleaning

equipment and work areas to maintain hygienic conditions

• Typical consumption between 1,3-1,5 l water/kg of milk

• Best practices show that 0,8 – 1,0 l water/kg of milk can be achieved

Energy consumption • 80% of the energy needs

are fossil fuels for steam and hot water generation for evaporative and heating

• 20% in electricity for motors, refrigeration and lighting

• Typical 0,5-1,2 MJ/kg of milk • Best practices can reach 0,3

MJ/kg of milk

12 23 March 2016

Selected Case Studies

MelkUnie Maasdam (Netherlands)

• Water consumption was reduced from 1,62 l/l milk to 1,01 l/l milk

• Larger charges

• CIP cleaning

• One phase cleaning

• Seperation of cleaning and rinsing solution

• Water savers (on taps a.o.)

13 23 March 2016

Selected Case Studies

MelkUnie Maasdam (Netherlands) • Energy consumption was reduced to 78% of the baseline

(7,7 to 6 m3 NG/ton processed milk) • High efficiency heaters • Exhaust gas heat exchange • Reuse low caloric heat for local heating • Reuse condensate for the boiler • VFD pumps and compressors • Energy management

14 23 March 2016

Selected Case Studies

Edfina, company for preserved foods (Egypt)

• Water consumption (700.000 m3) was reduced with 120.000 m3

• Hose nozzles saving 10.000 m3

• Cooling tower for juice steriliser saving 86.000 m3

• Rehabilitating the Dowe pack collection system saving 24.000 m3

• Water management (high water use in cleaning food and work areas as well as taps running etc.)

15 23 March 2016

Selected Case Studies

Edfina, company for preserved foods (Egypt) • Energy consumption in boiler fuels was reduced with

almost 50% (saving 1,045 ton from 2.419 ton/y). Edfina also uses 6.000 MWh

• Insulation of steam pipes • Replacement of obsolete steam traps and valves • Installation of pressure regulators • Recovery of steam condensate • Improved boiler efficiency

16 23 March 2016

Selected Case Studies

Vileika Dairy plant (Belarus) • Improved insulation saving 7.100 kWh • Replacing water heaters and waste heat recovery

saving 17.800 kWh • LED lighting saving 1.700 kWh • Hose nozzles • Eliminate leaks • Improved handling and performance of chemicals

23 March 2016 17

Selected Case Studies

• Conclusions

• Water and energy always an issue in food industry

• Technical options and management options should go hand in hand

18 23 March 2016

Selected Case Studies

• Thank you for your attention

19 23 March 2016