Once you decide to start a construction or renovation project, questions arise. What materials will you choose? Are they sustainable? What does that mean for fire safety? Where will you get your power from? It's clear: building in the food industry involves making many decisions.
The energy transition presents numerous challenges. This is equally true in the food industry. Fortunately, there are various pragmatic steps for handling energy more sustainably, according to Peter Bleeker of Groenbalans and Kim van der Hulst of Windunie.
Get inspired by multiple case studies, and much more!
Source: ©vakblad Voedingsindustrie
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