Food manufacturers are teaming up with researchers at Brunel University in London to develop new ways of saving energy throughout the food chain.
A new National Centre for Sustainable Energy Use was opened at the university today on 5 September and establishes a hub of engineers, scientists and industry experts to develop energy-efficient food manufacturing, distribution and retail systems to support the government’s target of 80 per cent CO2emissions reduction by 2050.
Professor Savvas Tassou, the head of the School of Engineering and Design, will lead the centre. Among the first research projects, the centre will investigate how much energy can be saved in chilled preparation areas in factories by placing refrigeration units at ground level rather than overhead, thereby reducing the space that needs to be cooled.
Tassou said he would welcome enquiries from fresh produce companies about joint research projects into energy saving. Funding for research is split between the food companies, the university and Research Councils UK.
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