RCUK Centre for Sustainable Energy Use in Food Chains. Prof. Savvas Tassou Director of CSEF

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1 RCUK Centre for Sustainable Energy Use in Food Chains Prof. Savvas Tassou Director of CSEF

2 Content of presentation Context Mission and Objectives Structure and Research Themes Examples of projects Current focus and future direction

3 Context CSEF one of 6 EUED Centres Mission of EUED Centres: Reduce the energy required to achieve sustainable lifestyles Dynamics of Energy, Mobility, and Demand Centre (DEMAND) Centre for Sustainable Energy Use in Food Chains (CSEF) RCUK Centre for Energy Epidemiology (CEE) Centre on Innovation and Energy Demand (CIED) Interdisciplinary Centre for Storage, Transformation and Upgrading of Thermal Energy (i-stute) Centre for Industrial Energy, Materials and Products (CIE-MAP) EUED CENTRES DEMAND CSEF CEE CIED i-stute CIE-MAP

UK Food and Drink Sector Economic Value The UK has a highly

is the UK s largest manufacturing sector- 7.

7 m people (including agriculture-14% of national employment).

4 UK Food and Drink Sector Economic Value The UK has a highly successful agricultural industry The food and drink supply chain is the UK s largest manufacturing sector- 7.6% of GVA (103 bn), employs 3.7 m people (including agriculture-14% of national employment). Food and drink is also the biggest consumer spending category in the UK circa 197 bn represents more than 20% of UK consumer expenditure.

UK Food Security and Environmental Impacts The UK is not self-sufficient in food production Imports close to 40% of the total food consumed Half the vegetables and a significant percentage of the

5 UK Food Security and Environmental Impacts The UK is not self-sufficient in food production Imports close to 40% of the total food consumed Half the vegetables and a significant percentage of the fruit eaten in the UK comes from abroad Food chain emissions: 176 MtCO 2 e ~18% of final energy use 15 mt of food waste- 7 mt in the home of which 4.2 mt is avoidable waste (represents ~ 470 per household).

6 UK Food Chain Emissions Emissions from the UK food chain CO 2 e emissions 176 MtCO 2 e Defra statistics, 2013)

technologies and approaches that will have significant impacts and contribute to the Government s long term

7 To carry out: i) research in collaboration with key stakeholders that will have demonstrable impacts on energy demand reduction in the food chain in the short term, and ii) Mission of CSEF fundamental research into innovative technologies and approaches that will have significant impacts and contribute to the Government s long term greenhouse gas emissions reduction targets, while taking into consideration socio-economic and behavioural aspects.

8 The Scale of CSEF 3 University Groups with complementary research expertise Brunel (lead) - Prof. Savvas Tassou Manchester (lead) - Prof. Adisa Azapagic Birmingham (lead) - Prof. Peter Fryer Funding from: RCUK (EPSRC, SERC; MtF): 5.7 m ~ 15 Academic staff PI&CIs; 20 staff (PDRAs, Tech; Admin)~ 25 PhD students 33 partner organisations at the outset; contribution (initial): 1.3 m cash (studentships) and in-kind University contributions: 4.0 m in staff and new facilities

9 The Food Chain Agriculture Food processing/ manufacturing Distribution centre Retail Home Packaging Food service (catering) Consumption Waste disposal

10 CSEF Themes

11 RCUK Centre for Sustainable Energy Use in Food Chains Working with Industry Contributions in cash and/or in kind to projects: Tesco, Iceland, Sainsbury s, Mondelez, Bakkavor, Northambrian Fine Foods, Unilever, Whirlpool, Nestle, Kellog s, GEA Searle; SWEP, MGC, Air Products, Faccenda, Spirax Sarco amongst others Projects on main Centre themes funded by the Centre with in-kind input and support from stakeholders. Specific projects on energy and resource savings at the various stages of the food chain formulated based on industry interest and contribution. IP negotiated on a project by project basis. Collaborative bidding, Centre and industry partners for funding from other sources: Innovate UK, EU, RCUK etc. Over 7.0 M additional funding in 3.5 years.

Mike Theodorou Recovery and re-use of energy, water and nutrients from waste in the food chain (Redivivus) 3.

12 RCUK National entre for Sustainable Energy Use in Food Chains Progress and highlights to date Harper Adams University joined the Centre through the Collaboration with the EUED Centres RCUK call- Prof. Mike Theodorou Recovery and re-use of energy, water and nutrients from waste in the food chain (Redivivus) 3.0 M investment in office and laboratory facilities to support CSEF Research. 5 new academic staff appointments in the 3 groups ~ 7.0 M additional funding from new projects- Sources: EPSRC, EU, Innovate UK/KTP, Industry Extensive outputs in the area

Energy and emissions in primary production Primary Production The UK agricultural sector employs about 440,000 people (DEFRA, 2013) The aggregate primary energy consumption of this sector ~12.

13 Energy and emissions in primary production Primary Production The UK agricultural sector employs about 440,000 people (DEFRA, 2013) The aggregate primary energy consumption of this sector ~12.0 TWh including fisheries and forestry (DECC, 2013) corresponding to approximately 0.6% of the total UK consumption Approximately 4.7 MtCO2e emissions (direct energy use) CSEF Projects Focus is on waste to energy: modelling, developing/selecting, evaluating of most appropriate technologies for the applicationutilisation of heat. Field Operations, Motive power 4% Refrigeration 6% Ventilation, 14% Heating excluding CHP 32% 36% Warwick HRI, 2007 Heating CHP 4% Lighting, 4%

14 Energy Consumption and Emissions in Food Processing Processing energy and environmental impacts 30 TWh energy consumption MtCO2e emissions 24% emission savings potential from technical approaches CSEF Projects Main aim is decarbonisation and electrification Evaluation of new processing technologies (high pressure, microwave and alternative drying technologies. Facility energy modelling and energy integration. Thermal energy recovery and conversion High temperature heat pumps

Energy reduction of chilled food manufacturing facilities- CoolFood Processing areas in chilled food factories are maintained at low temperatures

Approximately 60% of energy used is for refrigeration.

15 Energy reduction of chilled food manufacturing facilities- CoolFood Processing areas in chilled food factories are maintained at low temperatures (typically 4-12 o C). Most of these factories have significant unoccupied chilled space, particularly at high level, leading to energy wastage. Approximately 60% of energy used is for refrigeration. This project aimed to understand the temperature and air movement in these areas and develop the means by which the cooling may be localised to the areas occupied by processing activities. Note: Funding from Industry, RCUK and Innovate UK.

16 CoolFood: Flexible air distribution systems based on displacement ventilation to achieve temperature stratification in the space. Energy savings in laboratory ~ 20% To be proven in factory installation

17 RCUK National entre for Sustainable Energy Use in Food Chains Progress and highlights to date Integrated thermal energy storage in well-type frozen food cabinets 16% energy demand reduction Licenced to Unilever. Together with other optimising measures 250% energy demand reduction Maximum product temperature (⁰C) Product temperature range (⁰C) Energy consumption (kwhr/day) Comparative A to Example to Example to Comparative B to Example to

18 RCUK National entre for Sustainable Energy Use in Food Chains Innovative air distribution in chilled food factories CoolFood with: Bakkavor and Waterloo air Products Funding from Innovate UK and RCUK Energy savings in laboratory ~ 20% To be proven in factory installation

Food Distribution Food miles Food transport ~ 12 MtCO 2 e HGV transport 25% of emissions Approximately a third of food transported is temperature controlled

19 Food Distribution Food miles Food transport ~ 12 MtCO 2 e HGV transport 25% of emissions Approximately a third of food transported is temperature controlled 4 m refrigerated vehicles worldwide 120,000 in the UK More than 25 of fuel consumption is due to refrigeration Diesel particulate emissions is major concern

20 McKinnon 2009 Reduction of road transport emissions

Evaluation of different refrigeration technologies and approaches.

21 Energy Demand Reduction in Food Distribution i CSEF focus temperature controlled distribution. Reduction of thermal load of refrigerated compartment vacuum insulation. Evaluation of different refrigeration technologies and approaches. A recent project with TfL aims to evaluate the impacts of tempeparture control food distribution on energy consumption and diesel missions in London area. Biopolymer based and vacuum insulation packaging.

emissions Electrical energy intensity much higher than gas

22 Centre for Sustainable Energy Use in Food Chains Emissions in Food Retail i One of most energy intensive buildings 11 MTCO 2 e emissions Electrical energy intensity much higher than gas intensity Electrical energy intensity reduces with increasing sales area

Reduction of Emissions from food retail Natural

small integral systems) Energy integration Heat recovery

to water and upgrading with heat pumps Combined heat and

overall energy savings are achievable Millenium 3 EKC

air Air- OF Air- F ON Mix ed air Fres h Exha ust air

23 Reduction of Emissions from food retail Natural refrigerants (CO 2 in remote systemshydrocarbons in small integral systems) Energy integration Heat recovery from compressor discharge (CO 2 systems) Heat rejection to water and upgrading with heat pumps Combined heat and power Trigeneration based on CO 2 refrigeration 70% overall energy savings are achievable Millenium 3 EKC 101 Gas Cooler Test Rig and Control System Recirculated air Air- OF Air- F ON Mix ed air Fres h Exha ust air Recirculated air Recircula tion fan Main fan (set manually) Gas cooler Air heater

24 Reduction of Emissions from retail stores Cabinet optimisation Integrated thermal energy storage in well-type frozen food cabinets 16% energy demand reduction Licenced to Unilever. Together with other optimising measures 250% energy demand reduction. Technology licensed and international patent applied for. Maximum product temperature (⁰C) Product temperature range (⁰C) Energy consumption (kwhr/day) Comparative A to Example to Example to Comparative B to Example to

Funding from Innovate UK and RCUK Projected energy savings in excess of 20%-longer product shelf life Challenge with design

25 Innovative isothermal refrigeration shelves with: Flint Engineering Ltd; apc technology Group; Econotherm; Sainsbury s-ip agreement with Flint Engineering. UK patent granted. Funding from Innovate UK and RCUK Projected energy savings in excess of 20%-longer product shelf life Challenge with design of open refrigerated cabinets: Achieve same energy and product temperature performance as cabinets with glass doors. Air curtain guiding strips 20% -30% energy savings. Another 10-20% to be found

26 Non- Metallic Sector Paper Sector Chemical Sector Non- Ferrous Sector Cement Sector Other Sectors Iron & Steel Sector Integrated food chain Modelling Contribution to the Development of DECC s/beis UKTM model Model determining energy consumption and emissions based on economic activity, policy interventions etcscenario analysis CSEF works on the development/inputs for food chain module Resources and Imports Energy Supply System Sectoral distribution technologies Residenti al Service Industry Transpor t Agricultu re Sector specific infrastructure Food/Drink Others Food/ Drink Others Food/ Drink Others Food/ Drink Others Food/ Drink Others Food Sector Module End Use Demand technologies Agricultura l/ Farming technologi es Food Manufactu ring and Processing technologi es Packaging technologi es Household and Catering technologi es Retail technologi es Waste Disposal and Recycling technologi es Demands Bakery products Fruits/ Vegetables Meat/ Meat products Fish/ Fish products Dairy products Edible oils/ Fats Grains/ Starches Sugar confectionery Coffee, tea and spices Alcoholic beverages Soft drinks/ Water Exogenous Food Demand based on: - Different diets - Different population growth projections - Different income levels -Different export levels Scenario Analyses -Technology subsidy rates -Technology tax rates -CO 2 tax/ subsidy rates -Maximum CO 2 levels -Different resource levels Baboo.Gowreesunker@brunel.ac.uk ; Savvas.Tassou@brunel.ac.uk

27 Integrated food chain Modelling Possible decarbonisation scenario for food consumption sector (households and catering) ; Savvas.Tassou@brunel.ac.uk

28 Current and Future Focus of CSEF Decarbonisation of the food sector Reduction in energy demand Electrification of processes and technologies Waste to energy conversion Whole systems modelling, scenario analysis to inform and policy

29 ICSEF Conference 1 st International Conference on Energy Efficiency Resource Use and Demand Reduction in Food Chains April 2017 Old Windsor For info:

End Use Energy Demand Centres. James O Toole EUED Coordinator

End Use Energy Demand Centres. James O Toole EUED Coordinator End Use Energy Demand Centres James O Toole EUED Coordinator Introduction to the EUED Centres 1. Background - how did the Centres come about? 2. EUED by numbers some stats 3. Individual Centre overviews