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Optimising food manufacture for a sustainable future Maximising
energy efficiency by seeking out and eliminating wasted energy is clearlyan essential strategy to
pursue not least to remain competitive. UK water saving week, led by Defra, is 12 to 18 June 2010. How can the food industry save water, recycle
water and reduce effluent? Waste is an
expense, especially if it has to go to landfill. Can waste be reduced or redirected to
contribute to energy production? If
food is produced sustainably, companies save money and create agreener organisation.How can SMEs best be
helped to invest in sustainable automated processes? Is automation affordable
for smaller companies?
Can a challenging future inspire innovation?
Sir John Beddington, the UK BIS
department's chief scientific adviser, points to research indicating that by
2030 "a whole series of events come together":
- Demand
for water will increase by 30%
- Demand
for energy will increase by 50%
- The
world's population will rise from 6bn to 8bn (33%)
- Demand
for food will increase by 50%
Each problem combining to create a
"perfect storm" in which the whole is bigger, and more serious, than
the sum of its parts. There
are both challenges and opportunities for the food industry, increased
production with less waste and minimising water and energy use. What innovations does the industry require to
meet the challenges and capitalise on the opportunities?
Technical challenges include:
- The reduction and transformation of
waste and the economical use of energy and water.
- Awareness of the challenges that lie ahead in maintaining a sustainable
food economy
- Defining a strong economic case for investment in new technology and
automation for SMEs
- Identification of collaborative research
projects in the UK and Europe for sustainable food manufacture
Objectives
- To identify inefficient use of energy
and water and to prepare for a leaner, greener future
- To discuss ways of reducing waste and
effluent from food manufacturing processes
- To review the business opportunities
along the food chain and discuss investment strategies
- To seek research opportunities from
the challenges of the 'perfect storm'
Speakers include Siemens on efficient
use of energy, a water supply company (United Utilities) on the issues of water
use and effluent. Universities on
education of engineers for sustainability and on sustainable value chain
analysis in the food industry
Target audience:
Senior decision-makers in food and
drink manufacturers, food supply chain companies, equipment suppliers, system
integrators, industry stakeholders and academics
Networking opportunities:
The programme links the industrial members
of FMEG with the EPSRC Automated Food Assembly Network of University
researchers from 18 Universities and with the Food Processing Faraday in
promoting partnerships with food manufacturers, universities and equipment
suppliers to improve efficiency and develop new ideas. This is the seventeenth meeting of FMEG, for
earlier meetings see www.afa-net.com
Venue:
Siemens, Sir William Siemens House,
Princess Road, Manchester, M20 2UR
http://www.siemens.co.uk
For Further information contact:
Jose
Spring, FMEG secretariat, Tel: 0208 946 4078, Fax:
0208 946 4078, Email: joseaspring@googlemail.com
Programme
ENGINEERING SUSTAINABILITY - MINIMISING WASTE, WATER AND ENERGY USE
IN FOOD MANUFACTURE MEETING TO BE HELD AT SIEMENS, MANCHESTER ON 23 JUNE 2010
For the Seventeenth Joint Meeting of the Food
Manufacturing Engineering Group and the
Automated Food
Assembly Network
09:45 to 10:30 FMEG Committee meeting
10:00 Delegate
Registration & Coffee
10:30 Introduction
& Welcomefrom Siemens, Andrew Cowey, Chairman
10:40 A Best Practice Approach To
Energy, Cost & Carbon Reduction in The Food & Beverage Industry? Steve
Barker, Siemens Automation & Drives, Manchester
11:05 Water
use and effluent reduction? Speaker to be confirmed, United
Utilities, Warrington
11:30 Discussion Efficient use of
energy and water in food manufacturing, reducing carbon footprint and effluent
- mirage or oasis? Chair Andrew Cowey
12:00 Tour of
Siemens
12:30 Lunch
13:50 Sustainable value chain
analysis - helping the blind to see, Professor Andrew Fearne, Centre for Value Chain Research,
Kent Business School, University of Kent
14:15 Education for a sustainable future Dr
Claire Barlow, Institute for Manufacturing,University of Cambridge
14:40 Grail Robot Project Geoff Pegman, RURobots Ltd
15:05 Discussion Lean manufacturing and a sustainable UK food industry to
meet the increasing demand for food- challenges and opportunities
15:35 Key
points and the Way forward identifying issues for
discussion at the next meeting
15:50 CloseAndrew Cowey,
Siemens
16:00 Tea and
departure
For
Further information contact:
Jose Spring, FMEG
secretariat, Tel: 0208 946 4078, Fax: 0208 946
4078, Email: joseaspring@googlemail.com
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