If they are curious, they may also have learned that the consumption of processed food represents 51% of the carbon footprint of food.

We are convinced that carbon impact will soon emerge as a differentiating argument in the choice of a product, in the same way, if not more so, than the nature of the packaging and its content of recycled raw material.

The agri-food industry must be able, very quickly, to explain why processed products have such a significant carbon footprint and to show how it works to significantly reduce their emissions. Otherwise, consumers will naturally turn to raw products.

Geppia members, French manufacturers of process and packaging machines, have a role to play in reducing the carbon impact of processed food products. Together with their automation partners, they can improve flexibility, reduce water and energy consumption, and extend the life of their equipment.

Above all, they can collectively co-construct with end-users and on a scientific basis ,precise life cycle analyses to:

- accurately calculate the carbon impact, produced by product,
- identify the most effective reduction options.

Eco-design of machines is one of the major themes to come within the Engineering Club of the Future led by Geppia. This meeting place where tomorrow’s production methods and equipment are invented is open to food manufacturers who wish to do so. All they have to do is apply to the Geppia.

* Source: Commissariat Général au Développement Durable - The decomposition of the carbon footprint of France’s final demand by consumption stations: transport, food, housing, equipment, and services - Author Manuel BAUDE - July 2022. 2017 figures