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Sustainable Food and Beverage Conference » » Workshop 2

Workshop 2

  • AM Session : ENERGY [moderated by Nick Keegan, EEVS]
    • December 2, 2015
      • 9:20 am - 9:50 amAdrian Rhodes - Technical Director at Byworth BoilersPresentation Title: The Medium Combustion Plant Directive Presentation Synopsis: Adrian will be addressing the upcoming Medium Combustion Plant Directive (MCPD) environmental legislation in his presentation. If it is passed into law and you own, manage or operate a combustion plant (rated between 1 MW and 50 MW thermal input), then this legislation will affect you.
      • 9:50 am - 10:05 amDaniel Shanley – Sustainability Consultant at Green Energy ConsultingPresentation Title: Energy and Sustainability Made Simple. Presentation Synopsis: With rising fuel costs and diminishing global oil reserves the importance of energy and sustainability is growing daily. Understanding your energy spend as well as how efficiently you use your energy can lead to large savings. However, energy bills are far from simple to understand. Therefore the aim of this talk is to explain the key areas of your energy bills, identify easy ways to make your company greener and provide case studies where Green Energy Consulting has saved our clients time, effort and most importantly money.
      • 10:05 am - 10:25 amGeorge Richards - JRP SolutionsPresentation Title: Post ESOS – Key learnings and maximising the opportunities. Presentation Synopsis: One of the UK’s leading energy specialists shares their experiences of ESOS with insights on how to capitalise on the opportunities identified to maximise energy and cost savings.
      • 10:25 am - 10:55 amBreak
      • 10:55 am - 11:10 amGeorge Fowkes - Director at BasePowerPresentation Title: Configuring CHP to maximise its value in the food and beverage industry. Presentation Synopsis: Energy-intensive sectors of the UK economy such as the food and beverage industries, face fierce industry competition and cost pressure in the face of volatile power prices, and issues around security of supply. This session will discuss the benefits of on-site power generation (CHP) and the different types of use, along with examples of good practice.
      • 11:10 am - 11:40 amErika Wilson - Joint Managing Director at Wilson Power SolutionsPresentation Title: Uncovered: How to add £100,000 to your bottom line with one simple infrastructure decision. Presentation Synopsis: - Why transformer losses matter: energy savings outside the box. - EU Eco Design Directive for Transformers – what this means to you. - Voltage Management – Does it really work? - Case studies – The proof is in the pudding
      • 11:40 am - 11:55 amNick Keegan – Energy Analyst - Business Development Lead, EEVSPresentation Title: Paying for savings – why performance measurement & verification (M&V) is crucial to managing energy efficiency projects Presentation Synopsis: EEVS/Bloomberg Energy Efficiency Trends research shows that, at present, the majority of energy efficiency projects are small, quick payback, single technology retrofits funded out of internal capital budgets. Nick Keegan explores how the food & beverage industry is putting the focus on measuring the savings to grow the size of resource efficiency investments, attract finance and ensure value for money.
      • 11:55 am - 12:10 pmProfessor Amin Al-Habaibeh - Professor at Nottingham Trent UniversityPresentation Title: The potential use heat pumps in the food industry for improved energy utilisation. Presentation Synopsis: The presentation will discuss the possibilities of the utilisation of waste heat from food processing for heating of buildings using heat pumps and/or the potential use of geothermal heating to reduce the energy cost of heating and cooling applications in the food industry.
    PM Session : AGRICULTURE [moderated by John Giles, Promar International]
    • December 2, 2015
      • 12:15 pm - 1:15 pmLunch
      • 1:15 pm - 1:30 pmAndy Green - Sustainability Sales Manager at Exova BM TRADAPresentation Title: Can’t see the food for the trees. Presentation Synopsis – How zero net deforestation targets, impact the food supply chain.
      • 1:30 pm - 1:45 pmLydia Smith - Head of Innovation Farm NIABPresentation Title: Food for thought; genetics of quality at NIAB Presentation Synopsis: Crop Genetics can drive provision of novel food ingredients and final food quality; this talk will consider the impact of crop genetics and new food ingredients that are likely to emerge in the coming years. NIAB and the University of Essex are launching a new initiative to directly assist companies to understand and use innovations in crop and foods science.
      • 1:45 pm - 2:00 pmMarin Anastasov - Sourcing Specialist at Pukka HerbsPresentation Title: Pioneering the implementation of sustainability standard. Presentation Synopsis: Around 20% of the medicinal herb species that are used around the world are threatened, but with determination, belief and the help of our local partners, conservation is more than possible. As more and more people discover the power of herbs, the greater the threat to the supply of some of these more vulnerable species is. FairWild is a new certification scheme that is based on similar principles to Fairtrade – the difference is that it is designed specifically for plant ingredients that have been collected from the wild and it addressees both social and environmental aspects of the collection of these species. In this presentation we will share our journey in the implementation of the FairWild standard, an exciting and essential initiative that allows us to strengthen our relationships with the incredible collectors and ensures we are in it for the long term.
      • 2:00 pm - 2:15 pmSteven Tompkins - Senior Consultant at ADAS UK LtdPresentation Title: Identifying and managing risks in agricultural supply chains to build resilience Presentation Synopsis: The food and drinks industry needs to build resilient raw material supply chains that can be relied on to deliver products that are high quality, safe, legal and sustainable. Organisations who actively work to build supply chain resilience are able to manage operational and reputational risks, reduce operating costs through better resource management, ensure compliance and gain credit for their actions. But all this requires making intelligent decisions based on large amounts of data to prioritise decision making. In this talk Steven will outline the key steps organisations can take to cost-effectively identify, prioritise and manage risks related to their value chains, and in doing so ensure compliance with legislation and voluntary standards such as the Modern Slavery Act, IS014001 and the BRC Global Standard for Food Safety.
      • 2:15 pm - 2:35 pmEmmanuel Audoin + Peter Davison - Project Manager Food Sustainability Biofuels at Bureau Veritas Presentation Title: Supply chain schemes in food sector Presentation Synopsis: - Why these schemes are important - How to get started - Focus on palm oil issue and RSPO certification
      • 2:35 pm - 3:05 pmBreak
      • 3:05 pm - 3:20 pmCaroline Drummond - Chief Executive at LEAFPresentation Title: Sustainable Food and Farming: delivering something for everyone – healthy food, farming and people Presentation Synopsis: As we strive for the delivery of more sustainable food and farming, it is essential that we ground it in realistic, practical and achievable solutions with a long term vision in mind. Many of the policies that we currently adopt are often based around single issues and it is essential that we seek a fully integrated approach to ensure healthy food, farming and people.
      • 3:20 pm - 3:35 pmClare Brass - Director SEED Foundation, Royal College of ArtPresentation Title: Chicken Run: rethinking welfare of broiler chickens. Presentation Synopsis: The talk will describe the outcomes of an ongoing project carried out by SustainRCA with students and graduates of the Royal College of Art on behalf of a commercial poultry manufacturer, a fast food company and a high street retailer to use innovation and design thinking to improve the lives of broiler chickens.
      • 3:35 pm - 3:50 pmTBC
      • 3:50 pm - 4:05 pmTBC