White Paper on Climate Change by qcr20525

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									                                                                     White Paper on
                                                                     Climate Change
                                                                     A European sector strategy for energy
                                                                     efficient commercial kitchens




                                                                     Presented by:

                                                                     The European Federation of
                                                                     Catering Equipment Manufacturers.

                                                                     www.efcem.com

                                                                     The collective view of manufacturers; design and
                                                                     management consultants; and installers.




  FRANCE           GERMANY           IRELAND         ITALY        NETHERLANDS       SPAIN        SWEDEN          TURKEY          UNITED KINGDOM




www.syneg.org   www.hki-online.de    www.cea.ie   www.ceced.org    www.nvlg.nl   www.felac.com   www.bfs.se   www.tusid.org.tr    www.cesa.org.uk



                                The collective view of manufacturers of commercial kitchen equipment.
                          NATIONAL ASSOCIATIONS                                                 CONTENTS
    France           SYNEG
                     Syndicat National de l’Equipement des Grandes Cuisines
                     39/41, rue Louis Blanc – F – 92400 – Courbevoie, Paris                     Page 4    1.0 Introduction
                     Tél: (0033) 1 47 17 63 62 Fax: (0033) 1 47 17 68 69
                     Email: syneg@syneg.org www.syneg.org

    Germany          HKI                                                                        Page 5    2.0 The Key Stakeholders and Their Context
                     Industrierverband-Haus, Heiz-und Kuchentechnik e.V
                     Lyoner Str. 9 – D – 60528 Frankfurt am Main
                     Tel: (0049) 69 25 62 68 113 Fax: (0049) 69 25 62 68 100                    Page 6    3.0 Overview
                     Email: info@hki-0nline.de www.hki-online.de

    Ireland          Catering Equipment Association
                                                                                                Page 8    4.0 Manufacturers – Support for the Development of Energy Efficient Solutions
                     c/o IBEC
                     Confederation House, 84/86 Lower Baggot Street, Dublin 2
                     Tel: (00353) 1 605 1677 Fax: (00353) 1 638 1677
                     Email: info@cea.ie www.cea.ie                                              Page 9    5.0 Purchasing and Specification – Best Practice
    Italy            CECED Italia
                     Association for Domestic and Professional Appliances                       Page 11   6.0 Installation of Energy Efficient Equipment
                     Viale Vincenzo Lancetti, 20158 Milano, Italy
                     Tel: (+39) 02-3264.444 Fax: (+39) 02-3264.327
                     Email: info@ceceditalia.it www.ceceditalia.it
                                                                                                Page 11   7.0 Users – Efficient and Responsible use of Equipment
    Netherlands      NVLG
                     Nederlanse Vereniging van Leveranciers van Grootkeukenapparatuur
                     Boerhaavelaan 40 - Postbus 190 - NL - 2700 AD Zoetermeer                   Page 12   8.0 Site Energy Monitoring, Reporting and Management
                     Tél: (0031) 79 353 11 94 Fax: (0031) 79 353 1365
                     Email: nvlg@fme.nl www.nvlg.nl
                                                                                                Page 13   9.0 Summary
    Spain            FELAC
                     Federación Española de Asociaciones de Fabricantes
                     de Maquinaria para Hosteleria, Colectividades e Industrias Afines
                     Rambla Catalunya 81, 5o 3a - 08008 Barcelona
                     Tél: (0034) 93 4873290 Fax: (0034) 93 4870770
                     Email: mail@felac.com www.felac.com

    Sweden           BFS
                     Branschföreningen för Storköksleverantörer
                      .O.
                     P Box 5501 - S - 11485, Stockholm
                     Tel: (+46) 8 783 82 40 Fax: (+46) 8 783 82 38
                     Email: ulrika.flodberg@ktf.se www.bfs.se

    Turkey           TUSID
                     Turkish Food Service, Laundry & Service Equipment Manufacturers
                                                      o
                     Laumartin Caddesi Gevrek Apt. n 9/3 Taksim - TUR - Istanbul
                     Tel: (0090) 212 254 68 22 Fax: (0090) 212 238 42 20
                     Email: tusid@tusid.org.tr www.tusid.org.fr

    United Kingdom   CESA
                     Catering Equipment Suppliers Association
                     Ground Floor, Westminster Tower, 3 Albert Embankment, London SE1 7SL, GB
                     Tel: (0044) 20 7793 3030 FAx: (0044) 20 7793 3031
                     Email: enquiries@cesa.org.uk www.cesa.org.uk


2                                                                                                                                                                                         3
    INTRODUCTION                                              2.0 THE KEY STAKEHOLDERS AND THEIR CONTEXT
    This document has been developed using input from         The European Federation of Catering Equipment          The federation was founded in 1969 and includes the
    the respective memberships of the key European            Manufacturers (EFCEM) is the leading body within       key European national associations in its membership.
    national associations representing commercial kitchen     Europe representing over 600 companies with a
    equipment manufacturers, and distributors.                combined turnover of €5.5 bn.                          The total turnover of the 600 companies who are
                                                                                                                     represented by EFCEM national associations amounts to
    Its purpose is to provide a structured and practical      EFCEM represents national associations whose           over €5.5 billion and their products range from utensils
    programme of policy recommendations for government        members are manufacturers, distributors or importers   to full professional kitchen schemes.
    and authorities as well as including work that can be     of commercial kitchen equipment. This equipment is
    undertaken by the catering equipment industry as part     specifically used in the commercial sector only and    EFCEM is the only commercial kitchen equipment group
    of its role in seeking to achieve reductions in energy    comprises:-                                            represented in Brussels by Orgalime (Organe de liaison
    use.                                                                                                             des industries mécaniques en Europe) the highly
                                                              G   Prime cooking                                      respected voice of the European electrical and
    This programme of activity is an essential requirement    G   Refrigeration                                      mechanical engineering industries. Through such high
    if member states are to achieve national and E.U.         G   Serveries and counters                             level representation EFCEM can lobby and influence on
    government proposals to achieve goals of 26% carbon       G   Warewashing                                        current and anticipated legislation and regulations.
    savings by 2020 and 80% carbon savings by 2050,           G   Food preparation                                   With over 65% of legislation originating in Brussels this
    against a 1990 baseline.                                  G   Hot beverage machines                              is the heart of EFCEM’s work.
                                                              G   Bar equipment
    The total energy consumption of Europe’s catering         G   Fabrication                                        The federation is active in the formulation of standards
    industry is estimated to be in excess of 21,600 million   G   Ventilation                                        for the industry and through its meetings seeks to
    kWh per year. Over 30% of the energy is used in purely    G   Utensils                                           identify and act on issues of common interest.
    commercial catering establishments, with another 17%      G   Spare parts
    in hotel restaurants and guest houses and more than                                                              Its core objectives are to:
    50% in non-commercial catering such as schools,
    hospitals and Defence organisations.                      Typically this equipment is used in :-                 G Represent the interest of the industry
                                                                                                                     G Identify opportunities for collaboration across
    With the overall sustainability objectives in mind this   G   Hotels                                               Europe
    paper has been prepared in order to build on existing     G   Restaurants                                        G Collect and report data
    legislation and initiatives.                              G   Bars                                               G Provide technical and policy advice
                                                              G   Business and industry                              G Increase the profile and reputation of the industry
                                                              G   Healthcare                                         G Clearly define the role and specific manufacturing
                                                              G   Education                                            issues for commercial equipment
                                                              G   Public and welfare feeding
                                                              G   Armed forces




4                                                                                                                                                                                5
    3.0 OVERVIEW
    Many of EFCEM’s national association members are also      With the length of service of commercial catering              Committee which is currently preparing and publishing
    members of their own national federations involved in      equipment spanning 5-20 years, it is critical that new         energy standards for the key high energy using
    the electrical and mechanical engineering sectors.         energy saving equipment is specified and installed             categories of equipment.
    Where this is the case this paper has been developed       now in order to maximise energy savings. This is
    and agreed in line with the strategic objectives           essential if the sector is to play its part in achieving the   Most of the guidance regarding equipment has
    outlined in broader documents which call for               2020 and 2050 goals. If this is not the case an                revolved around generic guides to assist in the
    efficiencies and developments throughout the power         opportunity will have been lost until that equipment is        effective procurement of equipment and the optimum
    generation and distribution supply chain.                  subsequently replaced.                                         use by operators. However, this tends to be on a
                                                                                                                              piecemeal approach.
    In focussing on the commercial catering equipment          There is also a requirement for effective purchasing
    sector this paper demonstrates the challenges and          criteria to be identified and put into place in both           Various national guides have been produced (in the UK
    opportunities for member state governments and their       public and private sectors in order that specifiers and        The Carbon Trust has produced CTV035 - Food
    respective authorities to work with the sector to          purchasers can make objective and ‘lifetime cost’              preparation and catering sector guide - and the CFSG
    achieve change and reduction in energy use.                based assessments of the equipment that they wish to           has produced its own Chartered Institute of Building
                                                               purchase. It is a truism of the sector that buying on          Services Engineers (CIBSE) Guide to energy efficient
    In a changing business and economic climate this           price alone will tend to lead towards the purchase of          design of commercial kitchens. In Germany, HKI has
    proposal serves to achieve the carbon reduction            less energy efficient equipment.                               produced a ‘Guide for energy efficiency in commercial
    requirements whilst also stimulating business growth                                                                      kitchens - climate protection – reducing costs.’
    through assisting in the development and purchase of       A key feature of the sector is the fragmentation of
    leading edge equipment and methods which are               business and actors throughout the supply chain. This          The key issue remains that there is a need to integrate
    specifically designed to meet this challenge.              includes the operators who buy equipment, the reseller         the work and to translate the content into effective
                                                               network that supplies the equipment and the                    specification and use of commercial kitchen
    At policy level, the stakeholder organisations and their   manufacturers of the equipment. For these reasons              equipment. Industry cannot do this on its own. It will
    respective companies call on government to provide an      there are not the economies of scale associated with           need collaborative work by government to really make
    integrated and structured approach supported by            many mass market electrical appliances. As a result the        this work effective.
    government and NGO’s alike to provide an effective         payback for product development will be over a longer
    framework of policy and regulatory change.                 period.                                                        This paper calls on government to lead the integration
                                                                                                                              of this work and it seeks to outline the key
    At European level with the required energy and carbon      Manufacturers are supportive of the need to develop            requirements for an effective and achievable policy for
    reductions, manufacturers have seen the development        energy efficient equipment and are responding with             the sector.
    of the Energy using Products Directive and its             new products. Many work in partnership with key
    subsequent implementing measures and also the Eco          operators in both public and private sectors to produce
    design Directive. This White Paper recognises and          equipment that achieves its primary function and
    endorses the existing legislative work in this area and    reduces utilities costs.
    industry is supportive of the environmental and
    sustainability of supply objectives.                       EFCEM plays a leading role in assisting companies with
                                                               these developments, its Technical Committee has
                                                               established an Energy Efficiency Performance Standards

6                                                                                                                                                                                       7
    4.0 MANUFACTURERS – SUPPORT FOR THE                                                                                    5.0 PURCHASING AND SPECIFICATION – BEST PRACTICE
    DEVELOPMENT OF ENERGY EFFICIENT SOLUTIONS
    Research and Development Support                            Skills Development                                         Given that manufacturers are already producing energy               produce products for the single market and therefore call
    Manufacturers have already responded to the call for        In order for manufacturers to continue to invest in and    efficient equipment and that more equipment of this type            for the need for a common approach for product
    energy efficiency by developing energy efficient            develop new products there is a need for industry to       will follow, it is critical that the specification and purchasing   evaluation and the subsequent availability of grants or
    products that improve efficiency, reduce electricity, gas   have access to a well trained and effective workforce of   process is fully utilising this equipment in the design and         capital allowances for operators purchasing equipment.
    and water use and manage waste effcetively. This has        designers and electrical and mechanical engineers.         installation of commercial litchens.
    been achieved through significant investment in                                                                                                                                            Industry seeks agreement to adopt these methodologies
    product development over many years.                        It is essential that the key elements of a European        There are varying degrees of knowledge and skills relating          and for the establishment of a criterion for qualifying
                                                                Manufacturing Strategy are put into place and              to the specification and design of commercial kitchens.             products to be added to such programmes.
    There are components used in the manufacture of             communicated effectively. This will create a profile for   These range from the professional expert who may be
    commercial kitchen equipment which are generic and          the manufacturing sector that it is an attractive and      employed in a business or operation to provide specific             Public Procurement
    sourced on the components market; as a result               rewarding place to work, whether for young people or       skills and knowledge in kitchen design; to the                      This sector has a key role to play in interacting with EFCEM
    manufacturers are only able to indirectly influence         to attract workers with transferable skills.               procurement manager who is experienced in purchasing                or its national associations to establish energy performance
    product innovation in this element of the supply chain.                                                                procedures and processes but who, because of the number             criteria for the purchase of commercial foodservice
                                                                                                                           of diverse products being handled, is unable to gain an in-         equipment.
    Manufacturers are united in calling for component           Equipment Performance                                      depth knowledge and understanding of the products being
    manufacturers to recognise the need for the supply          Manufacturers need to be able to develop their             purchased.                                                          Whilst these bodies are often experts in the process of
    chain to improve the efficiency of their products. Some     products without compromising the performance and                                                                              procurement, initial meetings have indicated that the
    of these items are expected to be covered by Eco-           functionality of the equipment for their customers – the   There is also the independent purchaser who needs to be             system would benefit from the use of objective energy
    design Directive implementing measures.                     operators. The need for commercial kitchens to be able     able to quickly and effectively find information against            standards against which equipment can be evaluated. The
                                                                to prepare large volumes of food to a required             which he can easily compare the performance and the                 EFCEM Energy Performance Standards should be adopted
    Research and development funding and support from           timescale means that high energy use must be               efficiency of products.                                             as the test methodology for this evaluation and for the
    national governments must be maintained and                 expected to ensure that food is prepared, cooked and                                                                           setting of performance baselines.
    increased as it has an essential role to play in enabling   stored in accordance with local food standards             Advice in the form of objective information and data on
    manufacturers to continue to develop energy efficient       requirements. Operators are required to adherence to       equipment is an essential requirement in the specification          In addition to the use of standards the group is keen to
    finished products.                                          HACCP guidelines and the equipment performance is          process. There are already national energy technology               engage with procurement bodies at policy level to ensure
                                                                an integral part of this requirement. Any compromise       lists but the type of products, the evaluation criteria and         effective purchasing of equipment across all of the key
    Member state and national governments should                here will also compromise the safety of food and the       the methods of use for these lists varies by country.               public bodies such as healthcare, education, prisons and
    initiate dialogue with the sector to secure product         health of the public.                                                                                                          welfare catering.
    innovation as a part of a planned approach towards                                                                     Where such lists are in place they do not always cover all
    closed contract product development work – the sector                                                                  of the key energy using products in commercial kitchen              It is recognised that a ‘food system’ approach is needed in
    would welcome such opportunities.                                                                                      and therefore are limited in their value or contribution            procurement and that an evaluation of the most efficient
                                                                                                                           towards the overall energy saving that can be made.                 system for preparing food may require the use of what
                                                                                                                                                                                               appears to be less efficient equipment due to the specific
                                                                                                                           EFCEM calls for a harmonisation of criteria using EFCEM             volume and time requirements. In many cases end of life
                                                                                                                           Energy Performance standards for equipment and for the              equipment is simply replaced when it would be beneficial
                                                                                                                           product categories to be harmonised across Europe in                to understand what type and how much food was being
                                                                                                                           order that best practice is widely available. Manufacturers         prepared on the equipment. This evaluation may result in

8                                                                                                                                                                                                                                                             9
     5.0 PURCHASING AND SPECIFICATION – BEST PRACTICE                                                                              6.0 INSTALLATION OF ENERGY EFFICIENT EQUIPMENT
     (continued)
     the specification and supply of a piece of equipment which    However, there are limits to the value of capital allowance     Installing and operating a kitchen which comprises the          requirement for regular re-assessment of operatives this
     is more suited to the task and which is also more energy      schemes as they currently stand. In group operated              most energy efficient individual items of equipment does        can be a quick and effective means of improving the skills
     efficient.                                                    business the Enhanced Capital Allowance scheme may not          not necessarily mean that the equipment will provide the        of this workforce.
                                                                   recognise the structure of group purchasing where:              most efficient kitchen. A commercial kitchen is a system
     The industry is seeking support to impact at all levels of                                                                    and a degree of training and development will be required       Where there may not be a legal requirement to register it
     purchasing in order to make for more effective process.       1. The buyer will be tasked and often incentivised to buy       for installers to be able to advise caterers on the most        will be necessary to provide a programme of training
     This would be through the provision of information and           equipment at the lowest possible cost. This often leads      energy efficient solutions.                                     through their business managers pending any formal skills
     education as required by personnel at each level of the          to the purchase of less efficient equipment which is                                                                         evaluation requirement.
     process.                                                         usually cheaper.                                             For an operative to work on gas equipment there is often a
                                                                                                                                   national legal requirement that he is trained and registered.   A central resource of information must also be provided in
     Typically these are as follows:-                              2. The utility manager will be tasked with reducing the                                                                         easily accessible practical information on an on demand
     G The specification of new kitchens.                             overall energy bills but may not have management             EFCEM recommends the incorporation of energy efficiency         basis. The service managers and service providers groups
     G The replacement of end of life equipment.                      responsibility for purchasing processes.                     training as a module as part of the accreditation               of national organisations are well placed to provide this
     G Operator training in the efficient use of equipment                                                                         evaluations process. Given that there is often a                communication and information.
                                                                   3. The management accountant (often in a different
     Uniting the procurement process with operator training will      location or office) will be responsible for reclaiming and
     have significant energy and CO2 savings across the               reporting the enhanced capital allowance to the
     breadth of the public sector.                                    company.                                                     7.0 USERS – EFFICIENT AND RESPONSIBLE
                                                                                                                                   USE OF EQUIPMENT
                                                                   Clearly in this structure there is a lack of communication
     Influence at the point of purchase                            between key personnel and as a result a reduction in the        It is clear that the operators of commercial kitchens have      Government and the authorities must engage with
     In anticipation of more categories of product appearing on    value of the allowance.                                         an equal responsibility to that of the equipment                operators and their representative bodies to ensure the
     enhanced capital allowance lists or similar programmes,                                                                       manufacturer in ensuring that the equipment that he is          effective training of staff in the key issues of efficient
     will provide an independent and authoritative guide to        For this reason there is a need to bring the benefit closer     responsible for is operated in a manner that is not wasteful    energy use. An energy efficient kitchen will soon lose
     what are recognised as being energy efficient products.       to the point of purchase. We propose that the allowance         as far as energy, water and labour are concerned.               this advantage if the equipment is not operated in
                                                                   should be evident and available at the point of purchase                                                                        accordance with manufacturers’ instructions e.g. warm
     This will lead to the specification and use of more energy    for equipment which exceeds a set minimum efficiency            This will require the establishment to provide structured,      up times or optimum loading capacities.
     efficient equipment which will assist in the achievement of   level.                                                          clear and effective training for staff. This must take into
     the short and long term energy saving goals.                                                                                  consideration the language needs of employees and that          There are existing pockets of activity in this area of training
                                                                                                                                   there may also be learning difficulties.                        and the industry calls for a central authoritative training,
     These lists are not representative of the breadth of                                                                                                                                          development and management solution for caterers in all
     equipment used in kitchens. More product categories need                                                                      It is estimated that up to 30% of kitchen utilities are         areas of the foodservice industry.
     to be added to at least cover cooking equipment,                                                                              wasted in the operation of a commercial kitchen. When
     warewashing and refrigeration.                                                                                                this is combined with transmission losses through the           Operators should also be incentivised to monitor their
                                                                                                                                   power network the opportunity to save energy is                 kitchen energy use through incentives to install metering
                                                                                                                                   significant. Staff training on sustainability matters should    and sub metering of equipment.
                                                                                                                                   be given a similar profile to that of kitchen hygiene.

10                                                                                                                                                                                                                                                                   11
     7.0 USERS – EFFICIENT AND RESPONSIBLE                                                                                         9.0 SUMMARY
     USE OF EQUIPMENT                                                                                                              The approach outlined in this white paper seeks to provide
     All areas of the industry have highlighted the fact that       commercial kitchens best fit into building regulations.        an effective and practical plan of work. It is supported by
     there is very little empirical data on which the energy        This, in part, relates to the industry fragmentation issues    the leading organisations in the catering equipment sector
     usage of commercial kitchen equipment can be evaluated.        outlined earlier and also to the fact that the commercial      and in turn has the support of the companies and
     Industry calls for a detailed dialogue on building segment     kitchen may not be the primary user of energy as part of       professionals that are represented by these organisations.
     differentiation for catering equipment and how                 an overall building.
                                                                                                                                   EFCEM and its national organisations support the published

     8.0 SITE ENERGY MONITORING, REPORTING                                                                                         plans for a low carbon economy and wishes to play an
                                                                                                                                   active part in the achievement of these goals. The plans
     AND MANAGEMENT                                                                                                                outlined in this document are designed to be
     Space heating and lighting will tend to be the primary         1 The efficiency of equipment in relation to its food          implemented in conjunction with national positions which
     users and receive much of the focus regarding energy use.        output                                                       cover issues relating to the opportunity to reduce losses
     Kitchens tend to be planned into buildings late in the         2 The operator influenced efficiencies of the equipment’s      throughout the power generation and transmission
     process and this may only be after a client has been             use                                                          networks. Integration of the work outlined here, together
     secured. It may not always be possible to identify primary                                                                    with work throughout the energy transmission network,
     sources of utilities supplies to a kitchen as these are        This work will provide data that can be used objectively       will provide a gearing effect that will significantly add to
     embedded in the fabric of the building. In this case           to:-                                                           the carbon savings that can be made.
     retrofitting of monitoring devices becomes impracticable.
                                                                    G Identify energy savings that can be made through
     Sub metering of individual items of equipment has                better operator working practice
     become easier and costs have reduced. However, it is                                                                          This paper has been developed from an original document                              Contacts:
     difficult to encourage operators to undertake these            G Identify the equipment that may be replaced and the          published by the Catering for a Sustainable Future
                                                                                                                                                                                                                 EFCEM General Secretary
     measures and share data as this may be commercially              pay back time of the replacement equipment                   Group CSFG). a voluntary organisation, formed in March
                                                                                                                                                                                                   SYNEG - Syndicat National de l'Equipment des Grand
     sensitive if it reveals sales                                                                                                 2006 from professionals within the UK catering equipment        SYNDICAT NATIONAL DE L'EQUIPEMENT DES GRANDES
     volumes.                                                       G Provide ongoing management of the utilities costs            industry in the UK who are interested in developing ideas                              CUISINES
                                                                      and awareness of the benefits gained for this data.          and initiatives to promote energy savings and                    39/41, rue Louis Blanc, 92400 COURBEVOIE, France
                                                                                                                                                                                                   Street address : 92038 Paris la Défense cedex, France
     The recommended approach is for an independent                   This data will enable caterers to identify a baseline of     sustainability in commercial kitchens.
                                                                                                                                                                                                                 Tél: +33 (0)1 47 17 63 62
     research study to be undertaken which is representative of       CO2 and kWh per plated meal enabling them to                 www.csfg.org.uk                                                              Fax: +33 (0) 1 47 17 68 69
     the sector as a whole and which will provide typical             compare this with industry recommendations and best                                                                                             infos@syneg.org
     energy use figures for each key operating sector of the          practice. A process of collecting and then sharing this
                                                                                                                                                                                                            EFCEM Technical Committee Chair
     industry i.e. fine dining, mid spend restaurants, fast food,     data will enable the industry to improve its efficiency
                                                                                                                                                                                                      CESA, Catering Equipment Suppliers Association
     hotels, pubs, healthcare, business and industry, education,      over time as poor practice and poorly performing                                                                            Ground Floor, Westminster Tower, 3 Albert Embankment,
     public services. A representative sample from each sector        equipment is eliminated.                                                                                                              London. SE1 7SL. UNITED KINGDOM
     should be used.                                                                                                                                                                                             Tel: + 44 (0)20 7793 3030
                                                                                                                                                                                                                 Fax: +44 (0)20 7793 3031
                                                                    This data will also enable manufacturers to identify further
                                                                                                                                                                                                                 keith.warren@cesa.org.uk
     What is needed is an authoritative and statistically robust    developments in efficiency of their equipment.
     programme of evaluation to identify the two key energy
     impacts in commercial kitchens:

12                                                                                                                                                                                                                                                         13
  FRANCE           GERMANY          IRELAND         ITALY        NETHERLANDS       SPAIN        SWEDEN          TURKEY          UNITED KINGDOM




www.syneg.org   www.hki-online.de   www.cea.ie   www.ceced.org    www.nvlg.nl   www.felac.com   www.bfs.se   www.tusid.org.tr    www.cesa.org.uk

								
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