NDLI: Increasing Energy Efficiency in the Food and Beverage Industry: A Human-Centered Design Approach

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Increasing Energy Efficiency in the Food and Beverage Industry: A Human-Centered Design Approach

Content Provider	MDPI
Author	Gema, Millán Llano, Erudino Globisch, Joachim Durand, Antoine Hettesheimer, Tim Alcalde, Eduardo
Copyright Year	2020
Description	Energy efficiency in companies is addressed by established tools or procedures, such as energy audits or the implementation of an energy management system in accordance with the Energy Efficiency Directive. Both options indistinctly provide sufficient information for companies to identify opportunities for improvement and savings in their energy costs. However, the influence of cultural and behavioral aspects on employees and the organizational and structural configuration of companies impacts the effectiveness of these tools. In this regard, within the framework of the INDUCE “Towards a sustainable agro-food Industry: Capacity building programmes in Energy Efficiency” project, which is an H2020 research project focused on the food and beverage industry, an innovative methodology based on the human-centered design approach has been designed to motivate and empower the key actors of companies by creating an energy culture that increases energy efficiency. This methodology, which internalizes the procedures and philosophy of continuous improvement of an energy management system, allows companies to adopt different models adapted to each situation in order to acquire an energy-efficiency culture that enables actions to be carried out in companies more effectively and with long-term impact. This paper describes the methodology and its implementation and validation within 11 pilot companies in France, Germany, Spain, and The Netherlands, providing some representative results.
Starting Page	7037
e-ISSN	20711050
DOI	10.3390/su12177037
Journal	Sustainability
Issue Number	17
Volume Number	12
Language	English
Publisher	MDPI
Publisher Date	2020-08-28
Access Restriction	Open
Subject Keyword	Sustainability Applied Ethics Energy Efficiency Energy-management Systems Energy Audits Food and Beverage Industrial Industry Human-centered Design Iso 50001 Lesson-study Approach
Content Type	Text
Resource Type	Article

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