I told you recently about the LEEN 100 kick-off in Frankfurt, an initiative by the City of Frankfurt in collaboration with Arqum for better CO2 levels in the Rhine-Main area. Last week, our facility at Frankfurt Airport hosted the LEEN 100 participants for a first round table discussion about energy-saving opportunities in ventilation and air conditioning. What may at first appear as a somewhat unusual topic for an airline caterer, is only logical upon closer examination: our about 5000 m² of refrigerated warehouse space, 12 large dishwashing lines, 3 beverage-cooling tunnels and a 1,6 km long electric monorail simply scream for the gentle use of our resources.
The approximately 20 participants from various industries, such as Adam Opel, Abbott, Hassia mineral water and Infraserv, exchanged experiences based on implemented measures that have contributed to improvements in CO2 emissions. These ranged from the installation of intelligent, energy-efficient control technologies to need-based adjustments of ventilation currents or runtime optimizations in air- conditioning systems. The event was rounded off by two interesting lectures and a 1.5-hour tour of the 29,000 sqm LSG Sky Chefs production area.
I think this LEEN project is a great opportunity to compare ourselves with other companies that have similar potential and, of course, a source of new inspiration. And the best thing is … although we participate with only one facility in this learning energy-efficiency network, we can share our experiences and learnings with all other LSG Sky Chefs units around the globe. That’s what I call efficient!
Check out the interview with the LEEN 100 participants and discover their impressions after the first round table discussion.