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Industrial and environmental transition

[Webinar] - Decarbonizing the food industry: methods, case studies, financing

Jul

Published on: 24/07/2024

Agria Grand-Est and CTCPA are organizing a webinar on "Decarbonizing the agrifood industry: methods, case studies, financing" on September 13 at 11am!

This webinar is a unique opportunity to learn more about the latest advances and best practices in reducing greenhouse gas emissions in the agri-food sector.

On the program :

Bilan Carbone ® method for assessing greenhouse gas emissions

Results of the Alliance ALLICE project on decarbonizing the food industry: issues, case studies (sterilization, pasteurization, drying, cooking), testimonials and technical contributions.

Financing: BPI France decarbonation diagnosis, ABF call for projects Decisions

Stakeholders :

Pauline Audoye, Environment Project Manager (CTCPA)
Marie-Pierre LABAU, Environment & Sustainable Development Manager, South-West Division Director (CTCPA)

Register now: Webinar "Decarbonation in the food industry: methods, case studies, financing".

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Find out more about the ALLICE study : Study - Decarbonization of the food industry (ctcpa.org)

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Posted at 12:20 p.m.

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Industrial and environmental transition

[Webinar] - Decarbonizing the food industry: methods, case studies, financing

Agria Grand-Est and CTCPA are organizing a webinar on "Decarbonizing the agrifood industry: methods, case studies, financing" on September 13 at 11am!

Work is currently underway on a national anti-waste certification program for the food processing industry

Control of Listeria monocytogenes in ready-to-eat foods: toward a major shift in European regulations

Antinutritional factors and legumes: How can processing methods help reduce their presence?

Industrial and environmental transition

Work is currently underway on a national anti-waste certification program for the food processing industry

Regulations, food safety

Control of Listeria monocytogenes in ready-to-eat foods: toward a major shift in European regulations

Regulations, food safety

Antinutritional factors and legumes: How can processing methods help reduce their presence?

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