Equipment efficiency Q&A: Mick Shaddock

CESA chair Mick Shaddock outlines his views on energy efficiency in a special Q&A with Catering Insight.

How can manufacturers improve the way in which they articulate and market the energy efficient benefits of their products so that it doesn’t leave dealers/end-users confused?

Ideally we need a common energy & water use labelling system, like the energy efficient classifications (A-G) on consumer appliances. CESA is trying to work towards this with EFCEM and the EU legislators, but we need a common system of benchmarking.

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In the short term, buyers need to be savvy in the questions they ask, to ensure that they are comparing like for like. Longer term, manufacturers will need to work towards common standards and classifications, so that buyers can more easily compare different models.

What are your views on benchmarking? Is there enough of this as far as energy efficiency standards are concerned?

CESA is working with the Carbon Trust and lobbying EU and UK legislators to speed up the establishment of benchmarks for all equipment – refrigeration, cooking, warewashing and so on. It’s vital that this work continues, because it is the only way to create a level playing field. We are working to get monitoring data to help make effective, science-based assessments of the foodservice sector’s needs.

To what extent are new regulations or directives influencing energy efficiency standards and what do manufacturers and dealers need to be aware of?

The need to reduce energy use and greenhouse gasses and the focus on renewable energy use are driving the EU and UK agenda. The Eco Design of Energy Related Products Directive is currently looking at implementing measures for cooking equipment and refrigeration. We are also likely to see regulation affecting water use of equipment in due course.

The regulations will control the minimum energy performance characteristics of equipment and dictate if a product can be sold in Europe. For distributors it will be about using their expertise to select the most energy efficient equipment or systems for projects, to ensure that the whole kitchen is as efficient as possible.

How do you expect the issue of energy efficiency to shape the catering equipment market over the next 12 months? Will it drive certain trends or behaviour?

We will soon be able to answer that categorically: CESA is mid way through a supply chain study called ‘Mind the Gap’ with distributors, consultants and manufacturers to identify the differences in attitude towards energy efficiency between the three groups.

Meanwhile rising energy costs are having a huge impact on the foodservice industry. Sustainability has to be the focus for everyone buying or specifying catering equipment. Not just because it’s the right thing to do for the environment, but also because it’s the right thing to do for business. A model that cuts consumption of resources, such as energy or water, may cost more, but it will pay for itself through the savings, sometimes in as little as a few months. This will drive the trend towards more and more efficient equipment.

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