This course will help delegates create an energy management structure within their businesses. It will identify techniques to produce an energy policy, explain how to generate and understand energy data and provide a structure that companies can use to carry out energy surveys. It will also assist companies in identifying opportunities for energy savings within their operations. The course will also show delegates how to raise awareness of energy issues for staff by developing effective communications.
"As energy costs continue to rise, food manufacturers are taking greater control over energy use to gain a critical competitive advantage. The key to reducing energy consumption is understanding where, when and how much energy is used by the disparate elements of the food supply chain. With this information, companies can proactively manage energy requirements, improve system performance and reduce costs. This course highlights the mechanisms that can be used to effectively measure, monitor and implement good energy efficient practice in food manufacturing."
Robin Thorn – Event Director
Early booking discount conditions
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