A range of resources are also available for specific sub-sectors in food and beverage manufacturing, such as meat and livestock, dairy, food and vegetable, confectionery processing, breweries and wineries.

Meat and Livestock

  • Eco-Efficiency Manual for Meat Processing 2002 (Opens in a new window)

    The manual explores opportunities to employ eco-efficient practices in the meat industry. Ecoefficiency is a concept being adopted by industries world-wide as a means of improving environmental performance and reducing costs. Its objectives are the more efficient use of resources and the reduction of waste, with the twofold benefits of reduced environmental burdens and reduced costs for resources (water, energy, materials) and waste management.

  • Saving energy in abattoirs & meat processing facilities 2010 (Opens in a new window)

    This fact sheet provides a range of practical and cost effective energy saving options. Some offer immediate savings and other associated benefits while others involve an upfront cost that can be recovered within a few months or years.

Dairy Processing

  • Energy in Dairy 2012
    • Victorian Department of Primary Industries

    This series of fact sheets provides examples of the range of technologies and strategies available to improve energy efficiency on a dairy farm. Fact sheet topics include an overview of energy efficiency, solar panel systems, solar hot water systems, thermal heat recovery, LPG water heating and variable speed drives.

  • Eco-efficiency for the Dairy Processing Industry 2004 (Opens in a new window)

    This manual has been developed to help the Australian dairy processing industry increase its competitiveness through increased awareness and uptake of eco-efficiency. The manual seeks to consolidate and build on existing knowledge, accumulated through projects and initiatives that the industry has previously undertaken to improve its use of raw materials and resources and reduce the generation of wastes. Where there is an existing comprehensive report or publication, the manual refers to this for further information.

Fruit and Vegetable Processing

Confectionery Manufacturing



  • Energy Efficient Equipment Toolkit 2013
    • Food South Australia

    Use this toolkit to understand and collect the right kind of information so your business can make informed commercial decisions on equipment upgrades and process improvements.

    This Toolkit aims to help small to medium sized food businesses to:

    • assess benefits and value of energy efficient alternatives
    • choose actions and upgrades to energy efficient equipment in their operations.
  • A guide to energy efficiency innovation in Australian wineries 2003 (Opens in a new window)
    • Department of Resources, Energy and Tourism
    • website

    This guide was written to support the development of best practice wineries by distributing the knowledge developed through the Wineries of the Future project.

  • Benchmarking and Self-Assessment in the Wine Industry 2005 (Opens in a new window)

    Not all industrial facilities have the staff or the opportunity to perform a detailed audit of their operations. The lack of knowledge of energy efficiency opportunities provides an important barrier to improving efficiency. Benchmarking programs have shown to improve knowledge of the energy performance of industrial facilities and buildings and to fuel energy management practices.