Energy availability and economic considerations, as well as sustainability goals, have led many companies to develop hybrid energy systems that make them no longer just consumers of thermal, electrical and mechanical energy, but also producers and storage facilities for these forms of energy.
Achieving a feasible and economical balance between energy purchasing, in-house energy generation and consumption is a new challenge. Companies have to face this challenge in the interests of stable production, but also in dependence on external factors such as grid expansion and grid stability.
From the perspective of users, technology developers, science and energy consultants, the workshop celebrated on 11th November 2025 “Energy as the key to food production” discussed ways of responsible analysis, experiences with in-house energy management and the latest developments and perspectives related to complex energy systems that are relevant to the industry. The following questions were addressed:
▶️ What contribution can renewables make to the energy supply?
▶️ Can the coupling and optimization of processes open up new opportunities for saving energy and increasing flexibility?
▶️ How can storage systems be efficiently integrated?
Together with Wirtschaftsförderung Sachsen GmbH, the event was aimed at companies in the food processing and food service sectors as well as suppliers, technology providers, energy consultants and representatives from research to offer a space for discussing experiences and the latest developments, as well as to develop ideas for future solutions. In this event, DLR and Sanddorn GmbH presented the decarbonization concept selected within the EU project SINNOGENES as best practice example from research and industrial use case.
