Online Edition June 2026 | Smart Construc­tion and Energy Management

Since the war in the Middle East began, energy prices have risen to unprecedented levels. To become less dependent on fossil fuels, companies are looking for alternative ways to keep their operations running. Wind power, solar energy and battery storage give them greater control over their electricity supply. That offers clear advantages, but it is far from simple. It requires careful planning, time and investment. Read more in this edition's feature story.

A shortage of building sites and raw materials, long waiting times for electricity and water connections, the nitrogen issue... companies in the food industry that want to build or expand face plenty of obstacles. Yet there are alternatives. Andy van den Dobbelsteen, Professor of Climate Design & Sustainability at the Faculty of Architecture and the Built Environment at Delft University of Technology, has no shortage of ideas.

StarCuisine produces fresh meals for the Dutch retail and foodservice markets. The arrival of sister company Sushi Ran in Bleiswijk requires the production capacity to double. But according to Operations Manager Ronald Jansen, before expanding, you first need a clear understanding of your existing operation.

In Heerenveen, Fonterra operates a state-of-the-art facility where whey from the neighboring cheese plant is processed sustainably. A heat pump that recovers waste heat is the next piece of the company's sustainability puzzle.

Also in this edition:

• Growing despite grid constraints with a smart off-grid installation
• Achieving optimal cooling with minimal environmental impact
• Building in the food industry is always custom work
• Surplus: Flexible choices, smart packaging
• A Food Solutions partner since 1955
• Electric boiler combined with a heat pump reduces emissions
• 10 steps to specifying a resin floor

And much more...