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FEA keeps the pressure on legislators over energy efficient catering equipment sales

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Foodservice equipment manufacturers are continuing to put heat on the government to encourage sales of energy efficiency catering products.

Keith Warren, chief executive of the FEA, which represents 200 kitchen equipment suppliers, this week made a successful presentation to the Westminster Food and Nutrition Forum, where he detailed the association’s plan to achieve net zero carbon for the foodservice equipment industry.

He also explained the FEA’s Food and Drink Material Hierarchy, which concerns the association’s campaign to encourage the foodservice industry to turn waste, including fats, oil and grease into a resource.

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The Forum is a cross-party organisation and events are attended by members of both houses as well as senior civil servants.

Although the five point plan has already received broad support, the FEA says it has no plans to let up on its lobbying activities.

“It’s only by continually pressing legislators that we can keep the focus on the foodservice equipment industry’s needs in terms of achieving our net zero carbon targets,” said Mr Warren.

FEA’s Five Point Plan is designed to encourage the use of energy saving equipment by incentivising operators, manufacturers, resellers and consultants. It calls for:

– Manufacturer tax credits – based on the number of energy efficient models sold.

– A net zero equipment recycling scheme – to encourage operators to replace old appliances with new, energy efficient versions.

– Giving energy efficient equipment BREEAM and LEED certification points – to foster consultant and specifier engagement.

– Incentivising dealers and resellers – by paying them extra commission when they sell energy efficient equipment.

– Developing a new Energy Technology List (ETL) – to make it easy for operators and specifiers to select sustainable and energy efficient equipment. 

Baroness Neville-Rolfe DBE CMG attended the Forum and asked what the barriers were to stop the five point plan from happening.

Mr Warren replied that one issue was the fragmentation of the industry – which was why FEA is working hard to increase collaboration both throughout the supply chain and with operators.

On the topic of food waste management, Warren advanced the FEA’s position that technologies, such as food waste disposal units, digesters and in-vessel composters, can provide alternative and eco-friendly solutions  – and that kerbside collection is not a ‘one size fits all’ panacea.

He also discussed the various technologies available to both tackle and exploit FOG.

Tags : energy efficiencyFEA
Andrew Seymour

The author Andrew Seymour

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