Food Innovation Australia Limited and the Australian Alliance for Energy Productivity held an Innovating Energy for Food seminar in Ipswich on 23 July 2019 to showcase emerging technologies and developing opportunities. The briefing showcased technologies and enterprises that are transforming energy supply and use, with a focus on farmers, processors and their relationships including two businesses that have had Energy Savers Audits.
David May of DA Hall and Co outlined how the eggs business has reduced its water requirement from 12 litres to 8.5 litres per dozen eggs, and carbon footprint from 1.2kg to 0.5kg per thousand eggs.
David spoke about how they worked to understand their energy consumption and had worked with site mangers to develop time of use profiles to identify energy savings opportunities, saving 15 per cent.
They then started a solar journey and with 1.49 MW installed across six systems, they are ready to do two new projects in the next couple of years:
- build a new free range farm that will be 100 per cent off-grid with solar, batteries and a diesel generator.
- Expand on the solar and battery system on the main site.
Amelia Simony from Teys Australia, outlined an aeration efficiency project, reducing energy consumption from 4,139kWh/day to 2,875kWh/day.