Energy and water – almost every process step in the food and beverage industry requires them. Due to the effects of crises and climate change, there is a shortage of these two resources. The increase in prices is an unavoidable consequence of this. It can also disrupt food security and an efficient production process. As a result, measures are taken to save these resources and reduce costs. Energy and water saving potential must be identified and optimized. Be inspired in the panel discussion, which measures in the field of energy and water management have already been taken or are possible and necessary in the future.
Prof. Dr.-Ing. Gi Eun Kim, Prof. Emeritus, Seokyeong University, Seoul, Republic of Korea
Dipl.-Ing. Tobias Peselmann, Managing Director, pbr NETZEnergie GmbH, Osnabrück, Germany
Dr.-Ing. Andy Gradel, Deputy Director, Institute for Hydrogen and Energy Technology at Hof University of Applied Sciences, Hof, Germany
Marcus Vagt, Bereichsleiter Energie, Indoor Farming and New Food, DLG Service GmbH, Frankfurt am Main, Germany