An Energy Management Plan for Red Meat Processing Facilities

This document describes how to develop an Energy Management Plan (EMP) and is tailored for small to medium scale red meat processing facilities, which are defined as having a processing capacity of between 400 and 1,500 head per day. The document describes why an EMP is important, the steps to developing and EMP, and how to compare the energy performance of a facility against energy management best practice benchmarks and principles. A template EMP is also included in the Appendix and can be adapted to use at small to medium scalered meat processing facilities.

In addition to this EMP, two documents have been developed by Energetics on behalf of the Australian Meat Processor Corporation (AMPC) under the program entitled ‘Domestic Processors Energy Efficiency Program (DPEEP)’. These documents include the ‘Energy Consumption Guide for Small to Medium Scale Red Meat Processing Facilities’ (Energetics, 2013) and the ‘Literature review of Energy Efficiency Benchmarks and Technologies’ (Energetics, 2013). These documents underpin the management concepts contained in the EMP by elaborating on the benchmarks developed through analysis of energy consumption patterns at the facilities surveyed under the DPEEP, in addition to the energy efficiency and renewable energy initiatives identified at these facilities.