Supporting the Clean Energy Transition of the HORECA value chain

Introduction

The ”Supporting the Clean Energy Transition of the HORECA value chain” proposal will focus on the value chain approach to demonstrate the economic viability of collaborative models in greening value chains and to propose benchmarks and standards inputting regulatory and policy improvements.

Project Focus

The EE4HoReCa project has carefully ensured that all the activities include a focus on support to companies and staff in the implementation of energy efficiency measures, business models, and benchmarks across the value chain.

Consortium Partners

The consortium includes key stakeholders, such as local and regional authorities, universities, foundations, and chambers of commerce and industry in the implementation of the project as partners.

Target Sectors

As suggested by its title, the proposal will focus its activities in the following NACE sectors: accommodation and food service activities (NACE Code: I55 to I56.3.0).

Project Duration and Outreach

Over the 36 months of implementation, the project will increase knowledge and raise awareness on the role of sustainable value chains.

• 520 staff from 420 stakeholders across 3 different typologies of value chains (HoReCa) will be involved in the training activities.
• 10,000 further stakeholders will be reached through active communication and dissemination.

Project Impact

The project's impact, in 36 months, will be:

• 3.9 GWh/y Primary energy savings
• 2.7 GWh/y Final energy savings
• 2.1 GWh/y Renewable energy generation
• 1.92 million EUR Investments in sustainable energy
• 1159 tons CO2eq/y saved.

Project Objectives

Our project will:

1. Map the value chain, identify the best practices available, and shape relevant cost-effective business models for businesses in the HORECA sector.
2. Create business models, benchmarking, standardization, and monitoring tools focused on the energy use at value chain level, which in turn could improve regulatory and policy formulation pertaining to the HORECA sector.
3. Build capacity for all actors involved internally and externally across the HORECA value chain and gather data on energy use.