Achieve sustainable operations
by increasing energy efficiency

The costs associated with energy consumption in the Food & Beverage industry significantly impact these producers’ cost structure. Meanwhile, government incentives and consumer pressure for a transition to sustainable operations with reduced impact on the consumption of natural resources are increasing. This led this food producer to transform their operations to become more sustainable by improving energy efficiency. After implementing this transformation program, it was possible to reduce energy consumption by 15% (kWh/year), which translated into a 13% reduction in the annual energy cost.​