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Increasing Energy Efficiency in the Food and Beverage Industry: A Human-Centered Design Approach

Author

Listed:
  • Gema Millán

    (Fundacion CIRCE, 50018 Zaragoza, Spain)

  • Erudino Llano

    (Fundacion CIRCE, 50018 Zaragoza, Spain)

  • Joachim Globisch

    (Fraunhofer ISI, 76139 Karlsruhe, Germany)

  • Antoine Durand

    (Fraunhofer ISI, 76139 Karlsruhe, Germany)

  • Tim Hettesheimer

    (Fraunhofer ISI, 76139 Karlsruhe, Germany)

  • Eduardo Alcalde

    (Fundacion CIRCE, 50018 Zaragoza, Spain)

Abstract

Energy efficiency in companies is addressed by established tools or procedures, such as energy audits or the implementation of an energy management system in accordance with the Energy Efficiency Directive. Both options indistinctly provide sufficient information for companies to identify opportunities for improvement and savings in their energy costs. However, the influence of cultural and behavioral aspects on employees and the organizational and structural configuration of companies impacts the effectiveness of these tools. In this regard, within the framework of the INDUCE “Towards a sustainable agro-food Industry: Capacity building programmes in Energy Efficiency” project, which is an H2020 research project focused on the food and beverage industry, an innovative methodology based on the human-centered design approach has been designed to motivate and empower the key actors of companies by creating an energy culture that increases energy efficiency. This methodology, which internalizes the procedures and philosophy of continuous improvement of an energy management system, allows companies to adopt different models adapted to each situation in order to acquire an energy-efficiency culture that enables actions to be carried out in companies more effectively and with long-term impact. This paper describes the methodology and its implementation and validation within 11 pilot companies in France, Germany, Spain, and The Netherlands, providing some representative results.

Suggested Citation

  • Gema Millán & Erudino Llano & Joachim Globisch & Antoine Durand & Tim Hettesheimer & Eduardo Alcalde, 2020. "Increasing Energy Efficiency in the Food and Beverage Industry: A Human-Centered Design Approach," Sustainability, MDPI, vol. 12(17), pages 1-13, August.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:17:p:7037-:d:405739
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    References listed on IDEAS

    as
    1. Cagno, E. & Worrell, E. & Trianni, A. & Pugliese, G., 2013. "A novel approach for barriers to industrial energy efficiency," Renewable and Sustainable Energy Reviews, Elsevier, vol. 19(C), pages 290-308.
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    Cited by:

    1. Kanchiralla, Fayas Malik & Jalo, Noor & Thollander, Patrik & Andersson, Maria & Johnsson, Simon, 2021. "Energy use categorization with performance indicators for the food industry and a conceptual energy planning framework," Applied Energy, Elsevier, vol. 304(C).
    2. Gema Millán & Yassine Rqiq & Erudino Llano & Víctor Ballestín & Lisa Neusel & Antoine Durand & Josephine Tröger & Fabrizio Lamberti & Federico De Lorenzis & Maurizio Repetto, 2022. "Energy Efficiency Engagement Training in SMEs: A Case Study in the Automotive Sector," Sustainability, MDPI, vol. 14(17), pages 1-15, August.
    3. Marco Briceño-León & Dennys Pazmiño-Quishpe & Jean-Michel Clairand & Guillermo Escrivá-Escrivá, 2021. "Energy Efficiency Measures in Bakeries toward Competitiveness and Sustainability—Case Studies in Quito, Ecuador," Sustainability, MDPI, vol. 13(9), pages 1-20, May.
    4. Golmohamadi, Hessam, 2022. "Demand-side management in industrial sector: A review of heavy industries," Renewable and Sustainable Energy Reviews, Elsevier, vol. 156(C).

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