30 percent less climate gas emissions with CleanSmoke products
Food retailers could make much greater use of their influence and scope for action on environmental and climate protection. This is the result of a study by the German Federal Environment Agency (UBA). The biggest levers are in product range design, food waste and customer awareness. Companies have a great deal of influence on both production conditions and consumer behavior. There is a lot of talk about environmental protection and sustainability. Nonetheless the opposite is often seen in product purchasing, pricing and advertising.
For companies that rely on CleanSmoke products, this is a great opportunity. Because CleanSmoke is a freshly produced smoke from pre-cleaned primary smoke condensate that meets the demands of environmental and climate protection across the board – and even more. Not least due to the explosion in energy costs, the issue of energy efficiency is now also of great importance.
CleanSmoke uses only half the energy
“The CleanSmoke smoking process is tailor-made for environmentally friendly and cost-saving food production,” says Uwe Vogel, Chairman of the Cleansmoke Coalition. For example, there is the climate benefit: According to a life cycle assessment by the German Institute of Food Technologies (DIL), CleanSmoke can save around 50 percent of energy and around 30 percent of climate gas emissions compared to friction and smoulder smoking. In Germany alone, about 600 million kilowatt hours less energy would be consumed each year. That means around 72,000 tons of CO2 equivalents less for our atmosphere. As much as is produced in the manufacture of around 14,000 mid-size cars. Analyses carried out as part of the European Eco-innovation Action Plan (EcoAP) have shown that CO2 emissions can even be reduced by up to 80 percent compared with conventional smoking.
The UBA concludes that retailers could focus more on environmental protection by not offering products that are particularly harmful to the environment. CleanSmoke products would be the first choice here, because the primary smoke products for CleanSmoke are free of harmful substances such as tar and ash. Also the contamination with polycyclic aromatic hydrocarbons (PAH) is largely eliminated. Therefore, almost no harmful substances can pass from the re-generated smoke into the food. This means that food can be smoked with very low levels of harmful substances. These are all reasons why the EU has designated the CleanSmoke process as “Best Available Technique” (BAT). But so far, only one in ten smoked foods comes from a production facility using CleanSmoke. So there is still plenty of room for maneuver for manufacturers and retailers.