Reversable system for all seasons

Heat recovery can help to reduce overall energy consumption on-site while reducing total running costs in the bargain. Recovered heat can help you reduce energy consumption or provide useful heat for other purposes. In the food and beverage industry, for example, it is possible to recover heat from different sources: cooling systems and compressors, pasteurisation, exhaust gases from burners, etc.

Cluster cleaning is a cleaning method which balances food safety with economy. Equipment is cleaned when it is needed, not according to a predefined timetable.

Pressure cleaning is used for cleaning floors, walls, vessels, containers, open equipment and conveyors, and as a rinsing stage following cleaning and the application of chemicals. In high-pressure cleaning, water is sprayed at the surface to be cleaned at pressures ranging from 15 bars, which is considered to be low pressure, up to 150 bars, which is considered to be high pressure. A pressure of about 40 to 65 bars is also considered relatively high.

Green cleaning in place, or Green CIP for short, is a technology enabling the re-use of caustic soda during parts cleaning in food and drink production.

The principle is that pipes and tanks are flushed through with hot alkali (instead of cold water) as a first step, resulting in a liquid which is very high in organic matter. The used caustic soda is then passed into the Green CIP process in which a clay-based reagent is used to separate alkali from solids, resulting in a sludge.

Sweet smell of success

• Specialist manufacturer prioritises energy savings
• Audit reveals diverse list of energy-saving actions

SOLEV is a French producer of high added-value designs for perfume bottles and caps. Management placed high priority on energy efficiency and sought advice from experts on how to reduce energy bills.

An audit in 2012-2013 by Optinergie (from April 2012 to May 2013) revealed the most energy-intensive areas which informed SOLEV's energy-efficiency action plan.

Cosy and friendly... to the environment, too

• Newly built hotel went all out to provide comfort without the environmental cost
• 8 % of the total building costs were dedicated to 'green' measures 

To meet increasing demand from guests for environmentally friendly hotels, Yves Dupont decided to fully integrate a strategy of reducing energy consumption into the construction of a new hotel in Soissons, northern France.

Stamp of approval

Self-assessment can help you review the company's waste-management practices. Through no- or low-cost measures, you can identify where waste is arising at each stage of a process and take steps to reduce it. This will boost your environmental performance, reduce your carbon footprint and help to build brand value.

Key actions include:

Fortune favours the Fevery

• Ecolabel pioneer in Belgian hospitality sector
• Actions between 2010 and 2015 reduce power consumption by 11 % and gas and fuel by 33 %

Hotel Fevery is a 10-room family hotel located in Bruges that became the first Belgian-based hotel to be awarded EU Ecolabel certification.