Tuesday, January 22, 2013

Save energy and eat better

Tuesday, January 22, 2013
Of US consumers want to eat, fresh, local and organic. But that means larger grocery bills in an economy where most people need to be less.

As the New York Times told it 20-somethings, most feel straight out of school, the squeeze. You are more intent on whole food style food than their predecessors, but to less able to afford. (See "unaffordable luxury food" by Mohammad Zaker Bella Khan.)

Consumers, young and old, are seeking more and more products with green energy. Together, these trends - energy awareness, buyer discrimination and squeezed budgets - is the case for the search for energy efficiency in the food industry.

Modern food production requires a lot of energy. Food-related energy jumped significantly - 80 per cent - from 1997 to 2002, as new technologies in the game. The food industry uses now a whopping 16 percent of U.S. energy budget grow, transport, store, and otherwise prepare what we find on our table, according to a report of the U.S. Department of agriculture.

Linking of energy & bio

In a recent report of its own, principal shows solar ways the food industry tries to save energy.

"Examination of the food industry is one of the largest suppliers presented issues such as the quality of consumer demand and affordability, they need the" white paper said principal solar energy - efficiency & sustainability in organic food supply. "The solution to these problems is complex, is the focus of sustainable agriculture and energy efficiency as a primary step."

Restaurant chains such as McDonald's, subway and Starbucks Arby, Chipotle, pave the way from the design of the buildings of the U.S. Green Building Council for leadership in energy and environmental design (LEED), comply with the white paper said.

And Michigan State University the first LEED certified agricultural now has his biological station w.k. Kellogg, the white paper according to. MSU dairy farm combines two compatible environmental protection: organic agriculture and energy efficiency. At the same time, the system offers a way to eat, reduce the growing costs. LEED investment - compensated by long-term energy costs a cut by 38 per cent the MSU project by better temperature control, lighting, and other improvements.

Elsewhere reports of various companies further reduce energy in the food industry.

Ecova has carved a niche in the food industry itself with its program, which tracks energy use and identifies and implements efficiency measures.

Thirdly the biggest cost

"Identifying and reducing energy costs is an important part of the process if you're the third-largest budget items for many companies to reduce operating costs, such as utility bills," said Seth Nesbitt, senior Vice President and general manager for marketing & technology of the Ecova.

The energy company counts among its customers of Pacific Northwest chain Shari, which more than $700,000 saved in energy costs after Ecova monitored the energy use to 100 Shari locations. Ecova CKE Restaurants $358,000 from January 2010 to June 2012 saved by energy efficiency efforts and reached 4.3 per cent reduction in energy use over a year for California Pizza chain.

In the meantime, an increasing number of grocery stores use because it uses a fuel, produce two forms of energy, heat and electricity, heat and power, a highly efficient technology. UTC power installed fuel cell cogeneration plant in whole foods stores in California, Connecticut and Massachusetts.

Stonyfield Farm has carried out a series of efficiency and green building initiatives on its facilities and associated businesses. The New Hampshire Yogurt Maker has a 40-percent reduction in their energy use at his office building and manufacturing.

F. x. Matt Brewing, manufacturer of Saranac beers expects to save $350,000 per year through a new system, waste water brewery used to generate electricity through anaerobic digestion. The company received to help fund the $5 million project $1.75 million from the national grid and the New York State Energy Research and development authority.

Consumer demand is driving trends in the food industry. Other stores offer organic products because more people are looking for it. The same could be true for energy efficiency. If consumers energy savings efforts behind a product to start with questions, are food manufacturers rather they undertake. In this way get them Green bragging and consumers may be relief, as well as price shown. Maybe you can have your bio cake and eat it too?

ELISA Wood is a long-time energy writer, whose Werk is available at RealEnergyWriters.com.

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