Here you can download the latest version of the GREENFOODS branch concept and get the information on recent changes.
The major output of the project is the GREENFOODS branch concept.
The GREENFOODS branch concept is defined as a well-developed comprehensive energy audit and energy management tool as well as a realization guideline for companies of the food and beverage industry. It is closely linked to all activities within the GREENFOODS project as the audits performed, the development of a tailor-made funding and financing scheme and the establishment of the national Virtual Energy Competence Centres (VECC). The whole branch concept is content of the training performed (envisaged to become part of the EUREM).
The GREENFOODS branch concept itself has been developed based on MS Excel and Visual Basic. It includes the evaluation of the present state energy consumption (supply and demand), an energy balance, the calculation of the primary energy use and CO2 emission. Based on this, optimisation measures on process level and system level (heat integration) are identified as well as possible integration of renewable energy sources as biomass, biogas, solar thermal, PV, heat pump, CHP and adsorption cooling. The target is to support the user identifying steps towards an optimised energy efficiency and sustainable energy supply (the rational use of energy sources) and thier evaluation from an energetic, ecologic and economic point of view. The user is supported by the closely linked GREENFOODS WikiWeb, a compendium of up-to-date and innovative information on energy efficiency in the targeted sub-sectors of the European Food and Beverage industry. The GREENFOODS Wiki Web is a living document and result of the project linking the branch concept, funding and financing schemes identified and developed, information, guidelines, etc. supporting the users of both.
Guidelines for the implementation of best available technologies and renewable energy sources including information on existing funding systems will complete the offer of GREENFOODS to show potentials for improvements and tailor-made solutions for SMEs in the different subsectors in the food and beverage industry. Furthermore, the guidelines will be supported by best practice examples developed within the project and already existing and identified show cases.
The target groups are energy managers in companies as well as energy auditors and experts, energy suppliers as well process technology suppliers and associations linked to the food and beverage industry. By the GREENFOODS branch concept they will be supported in the evaluation of the present state and possible optimization steps including changes in the process as well as energy supply by the calculation, benchmark comparison, BATs and guidelines part of the tool.