Energy consumption and energy efficiency measures in the Portuguese food processing industry

In the present study, simple energy surveys and audits were performed in 60 companies of the processing industry of meat, dairy, horticultural and bread and pastry products. 20 of the companies analyzed were located in the North region, 21 in the center region and 19 in the Alentejo region. The number of refrigeration chambers, the building infrastructure and the energy consumptions of the equipment used in the manufacturing processes were evaluated. This study allows to compare the energy consumption of the different manufacturing processes of regional food products. The aim of the study is to present several measures and best practices aimed for the improvement of the energy efficiency of the food sector as all. The implementation of simple and very cost-effective transversal electricity savings measures such as awareness and/or training of operators, proper maintenance and monitoring tasks, can benefit the sector. The tailored energy efficiency measures by sector are discussed. These energy efficient practice measures can offer savings on several levels, which may increase productivity and competitiveness and improve the environmental impact, and thus the global sustainability of the Portuguese food sector.