Project Overview
The aim of "KBBE call.2013.2.5-02: Saving Water and Energy for Resource-Efficient Food Processing" is to provide engineering
offering a means for significant and simultaneous savings of water and energy along the entire length of the post-harvest
chain at all scales of business: from supplying raw ingredients to processing (operations and cleaning), packaging,
warehousing, distributing, retailing and household handling of food commodities.
This EnReMilk project will be primarily targeted at a sufficiently representative sector of the food industry, the dairy industry. The objective of the EnReMilk
project is to meet the aims of this call. It is to achieve significant water and energy savings in representative sectors and
scales in the dairy processing operations, from primary collection, to processing and subsequent distribution. This will be
achieved by scientific and technological research and development that will be accompanied by environmental, economic, social
and policy validation.
During this project, energy savings of at least 20% and water savings of at least 30% will be achieved
against existing performance that are replicable in both SME and large scale dairy operations. These performance savings will
be validated by undertaking a diagnosis and establishing a baseline of existing operations against which savings achieved by
the research activities will be validated in both model simulations and in physical trials. The EnReMilk approach will be
validated in terms of environmental, economic and social sustainability by recognised experts and recognised tools including
in-line with the International Reference Life Cycle Data System (ILCD) handbook.
Project Structure