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FMEG engineering sustainability

17 June 2010

An engineering sustainability meeting about minimising waste, water and energy use in food manufacture is to be held at Sir William Siemens House in Manchester on 23 June 2010

Optimising food manufacture for a sustainable future
Maximising energy efficiency by seeking out and eliminating wasted energy is clearly an essential strategy to pursue not least to remain competitive. UK water saving week, led by Defra, is 12 to 18 June 2010. How can the food industry save water, recycle water and reduce effluent? Waste is an expense, especially if it has to go to landfill. Can waste be reduced or redirected to contribute to energy production? If food is produced sustainably, companies save money and create a greener organisation. How can SMEs best be helped to invest in sustainable automated processes? Is automation affordable for smaller companies?

Can a challenging future inspire innovation?
Sir John Beddington, the UK BIS department's chief scientific adviser, points to research indicating that by 2030 "a whole series of events come together":

 Demand for water will increase by 30%
 Demand for energy will increase by 50%
 The world's population will rise from 6bn to 8bn (33%)
 Demand for food will increase by 50%

Each problem combining to create a "perfect storm" in which the whole is bigger, and more serious, than the sum of its parts. There are both challenges and opportunities for the food industry, increased production with less waste and minimising water and energy use. What innovations does the industry require to meet the challenges and capitalise on the opportunities?

Technical challenges include:
 The reduction and transformation of waste and the economical use of energy and water.
 Awareness of the challenges that lie ahead in maintaining a sustainable food economy
 Defining a strong economic case for investment in new technology and automation for SMEs
 Identification of collaborative research projects in the UK and Europe for sustainable food manufacture

Objectives
 To identify inefficient use of energy and water and to prepare for a leaner, greener future
 To discuss ways of reducing waste and effluent from food manufacturing processes
 To review the business opportunities along the food chain and discuss investment strategies
 To seek research opportunities from the challenges of the 'perfect storm'

Speakers include Siemens on efficient use of energy, a water supply company (United Utilities) on the issues of water use and effluent. Universities on education of engineers for sustainability and on sustainable value chain analysis in the food industry

Target audience:
Senior decision-makers in food and drink manufacturers, food supply chain companies, equipment suppliers, system integrators, industry stakeholders and academics

Networking opportunities
The programme links the industrial members of FMEG with the EPSRC Automated Food Assembly Network of University researchers from 18 Universities and with the Food Processing Faraday in promoting partnerships with food manufacturers, universities and equipment suppliers to improve efficiency and develop new ideas. This is the seventeenth meeting of FMEG, for earlier meetings see www.afa-net.com

Venue:
Siemens, Sir William Siemens House, Princess Road, Manchester, M20 2UR
http://www.siemens.co.uk

For Further information contact: Jose Spring, FMEG secretariat, Tel 0208 946 4078
Fax: 0208 946 4078 Email: joseaspring@googlemail.com


Programme
ENGINEERING SUSTAINABILITY - MINIMISING WASTE, WATER AND ENERGY USE IN FOOD MANUFACTURE MEETING TO BE HELD AT SIEMENS, MANCHESTER ON 23 JUNE 2010

For the Seventeenth Joint Meeting of the Food Manufacturing Engineering Group and the
Automated Food Assembly Network

09:45 to 10:30 FMEG Committee meeting

10:00 Delegate Registration & Coffee

10:30 Introduction & Welcome from Siemens, Andrew Cowey, Chairman

10:40 A Best Practice Approach To Energy, Cost & Carbon Reduction in The Food & Beverage Industry? Steve Barker, Siemens Automation & Drives, Manchester

11:05 Water use and effluent reduction? Paul Tipper, United Utilities, Warrington

11:30 Discussion Efficient use of energy and water in food manufacturing, reducing carbon footprint and effluent - mirage or oasis? Chair Andrew Cowey

12:00 Tour of Siemens demonstration and training facilities

12: 30 Lunch

13:50 Sustainable value chain analysis - helping the blind to see, Professor Andrew Fearne, Centre for Value Chain Research, Kent Business School, University of Kent

14:15 Education for a sustainable future Dr Claire Barlow, Institute for Manufacturing, University of Cambridge

14:40 Grail Robot Project Geoff Pegman, RURobots Ltd

15:05 Discussion Lean manufacturing and a sustainable UK food industry to meet the increasing demand for food- challenges and opportunities Chair Mike Dudbridge

15:35 Key points and the Way forward identifying issues for discussion at the next meeting

15:50 Close Andrew Cowey, Siemens

16:00 Tea and departure

For Further information contact:
Jose Spring, FMEG secretariat, Tel 0208 946 4078
Fax: 0208 946 4078 Email: joseaspring@googlemail.com


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