Towards healthy and sustainable breakfasts
The HEFESTO project begins, which aims to develop new baking systems to reduce consumption and process times.The CO2 emissions from the application of heat in the food industry are of the order of 0.0772 kg of CO2-equivalent per Megajulium of heat generated (8.3% of the total emissions of the whole industry and 1.3% of the gross total of emissions). With these yields, during the year 2014 the Spanish agri-food industry emitted 253,435.94 tons of CO2 to the atmosphere, 90% of which come from heat application processes. |