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Analysis of energy efficiency improvement and carbon dioxide abatement potentials for Swiss food and beverage sector

Panel: 4. Technology, products and systems

Navdeep Bhadbhade, University of Geneva, Switzerland
Martin K. Patel, University of Geneva, Switzerland


The food and beverage (F&B) production is the second most energy intensive industry subsector, consuming up to 14% (22 PJ) of the Swiss industry's TFE and emitting 14% (0.6 million tonnes) of the industry's total CO2. In the period from 2004 to 2017, the sector’s energy consumption has been increasing at a faster rate than production, which implies deterioration of energy efficiency. On the other hand, growing share of electricity in the fuel mix has resulted in a drop in CO2 emissions intensity of the Swiss F&B sector during the same period.

Against the background of a technical energy savings target of 26% between 2017 and 2050 under the assumption of constant future production, this study investigates the options of realizing the energy efficiency target and its possible impact on CO2 abatement. The process-related (i.e. excluding building envelope) technical energy efficiency potential of the Swiss F&B sector is estimated at 25% whereas the currently commercially available energy-efficient technologies can potentially reduce 24% of the sector's current CO2 emissions. The cost-effective potential estimated by means of a bottom-up approach (cost curves) ranges from 14% to 16% for energy efficiency and 18% to 21% for CO2.

Results of sensitivity analysis indicate that low energy prices may act as a barrier for the adoption of cross cutting technologies. A qualitative analysis of emerging technologies presented along with the detailed cost-effectiveness analysis of commercially available energy-efficient technologies can help to overcome the techno-economic barriers and achieve the CO2 abatement targets through the energy savings for the Swiss F&B sector.

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