Chile: Reduction of the carbon footprint in the meat industry
Energy efficiency has been consolidated as a tool to curb climate change, along with the development of renewable energy and the electrification of transport, allowing the same energy goods and services to be obtained, but using fewer resources. The improvement of processes, the use of less polluting products and intelligent energy consumption are some of the initiatives with significant impact.
Within the framework of Earth Hour, which took place on March 25, the ChOC program and each of its affiliated industries and companies seek to highlight some of the most important actions carried out in terms of energy efficiency.
In this sense, the meat sector considers that its companies measure their energy consumption and have an Energy Management Plan with scope in the establishments, which incorporates efficiency measures and/or uses of renewable energies, as appropriate.
Poultry and pork companies that are part of the standard, in order to ensure sustainable energy management in the meat sector, must prepare an Energy Management Plan that contains a diagnosis that accounts for consumption and where the processes or areas of the company that concentrate the greatest use are identified. In addition, they define a baseline for consumption and performance indicators that make it possible to quantify the improvements obtained in the annual evaluation of this Plan. In this way, they measure their energy consumption with scope in the schools and incorporate measures of efficiency and/or use of renewable energies, as appropriate.
"It is essential that companies in the meat sector take concrete measures in terms of energy efficiency. In this sense, ChOC helps us project, organize and measure our actions, promoting management plans that will ensure a more sustainable future for us as an industry, with consumption baselines and performance indicators known from the beginning", commented the Sustainability Manager from ChileCarne, Daniela Álvarez.
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