A methodology to achieve sustainability within the food & beverage industry

Abstract: With the world heading towards a global increase of temperature of more than 1.5°C, societies are trying to limit the dependence on fossil fuel by adopting renewable energy sources in order to limit the emission of greenhouse-gases. This master thesis strove to find a methodology to integrate renewable energy and optimisation measures in the industries of food and beverage to make them more sustainable by reducing their CO2 emissions. An existing methodology was used as an inspiration and was applied to two cases: an existing brewery in Sweden and a fishery on Pico in the Azores which is yet to be built. Visits were made to both places and interviews were done to gain a deeper understanding of the cases. The thesis tested the methodology and managed to find a new energy plan for the brewery and optimization methods for the fishery to make them perform better than the European benchmark. The methodology developed for the thesis was successful in its goal but a few aspects were left out of the thesis due to the limitation of the scope of the study.