A range of resources are also available for specific sub-sectors in food and beverage manufacturing, such as meat and livestock, dairy, food and vegetable, confectionery processing, breweries and wineries.

Meat and Livestock

Dairy Processing

  • Energy in Dairy 2012
    • Victorian Department of Primary Industries

    This series of fact sheets provides examples of the range of technologies and strategies available to improve energy efficiency on a dairy farm. Fact sheet topics include an overview of energy efficiency, solar panel systems, solar hot water systems, thermal heat recovery, LPG water heating and variable speed drives.

Fruit and Vegetable Processing

  • Energy Efficiency Improvement and Cost Saving Opportunities for the Fruit and Vegetable Processing Industry 2008

    This research provides information on potential energy efficiency opportunities for the fruit and vegetable processing industry. Specific energy savings measures are described in relation to energy management programs and systems, steam systems, motor systems and pump systems, compressed air systems, process-specific energy efficiency measures. Typical measure payback periods and references to further information in the technical literature are also provided, when available.

Breweries

  • Energy Efficiency Improvement and Cost Saving Opportunities for Breweries 2003

    This report describes research into the potential energy efficiency opportunities for U.S. breweries in 2003. The report covers opportunities related to boilers, steam systems, motors, cooling systems and packaging as well as process-specific measures such as mashing, wort boiling and fermentation. The report concludes there are, at the time of publication, opportunities to reduce energy consumption cost-effectively in the brewing industry with available technology.

  • Pasteurisation Options for Breweries - Energy Efficiency Best Practice 2002
    • Department of Resources, Energy and Tourism
    • PDF 323 KB

    This report developed through the Energy Efficiency Best Practice program explores innovative options for substantially improving the energy efficiency of pasteurisation within the beverage industry. The report also considers the potential for application of outcomes in other sectors.

Wineries

  • Energy Efficient Equipment Toolkit 2013
    • Food South Australia

    Use this toolkit to understand and collect the right kind of information so your business can make informed commercial decisions on equipment upgrades and process improvements.

    This Toolkit aims to help small to medium sized food businesses to:

    • assess benefits and value of energy efficient alternatives
    • choose actions and upgrades to energy efficient equipment in their operations.
  • A guide to energy efficiency innovation in Australian wineries 2003
    • Department of Resources, Energy and Tourism
    • website

    This guide was written to support the development of best practice wineries by distributing the knowledge developed through the Wineries of the Future project.

  • Benchmarking and Self-Assessment in the Wine Industry 2005

    Not all industrial facilities have the staff or the opportunity to perform a detailed audit of their operations. The lack of knowledge of energy efficiency opportunities provides an important barrier to improving efficiency. Benchmarking programs have shown to improve knowledge of the energy performance of industrial facilities and buildings and to fuel energy management practices.