Summary of the Challenge
The South Yorkshire food system is extremely complex, tied into global supply chains from farm to fork. The challenge is to find ways to feed a growing population a nutritious diet, at an affordable price, at a lower carbon cost, and within the ecological and material limits of our planet.
The food system is important nationally but is particularly relevant to South Yorkshire where there are a large number of companies involved in food production representing a significant the food sector is a significant part of regional economic output.
However, food processing, manufacturing and transport produce significant emissions due to using fossil fuel energy sources, poor energy efficiency and high amounts of food and collateral waste. For instance, in 2021 the Food and Drink Federation estimated that the food and drink sector contributed around 21% of the UK’s emissions, representing 165 million tonnes of carbon dioxide equivalent (MtCO2e). It is estimated that food wasted at the processing and manufacturing stages amounts to 1.9 million tonnes or 1,047,375,000 meals.
There is an urgent need for innovative solutions that allow industry to switch to clean energy sources, and to improve the efficiency of energy use overall, which includes reducing the amount of waste produced by food and drink processing and manufacturing.
Our Response
This project looks at decarbonising and reducing energy inputs in specific food processing and manufacturing processes. This project forms part of a portfolio of projects being run by the National Centre for Excellence in Food Engineering (NCEFE), which specialises in sustainable innovations for the global food system. While exploring how we can reduce the energy demand we also want to ensure that what is produced is great to eat, healthy, nutritious and affordable.
This project follows on from earlier investment and research into Ohmic Heating, which is a method of heating food by passing a direct electric current through it. In doing so, the food acts as a conductor, allowing electrical energy to dissipate directly into the food. This direct application of electricity, if from renewable resources, can improve process sustainability and help the food industry achieve net-zero.
This project continues this research in partnership with Zeck, OHM-E Technology and Premier Foods to explore other challenges associated with electrification, such as uneven heating and reduced food quality through over-processing. It is hoped the outcomes of this research will provide solutions for manufacturers and processors in sustainable food processing technology.
