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GL WP2 EHEDG White Paper on the Impact of Hygienic Engineering and Design on Sustainability in Food Production
First edition, December 2025 - This white paper covers EHEDG’s view on how hygienic engineering and design (HE&D) supports food safety and quality while also improving sustainability in food production by reducing energy, water and chemical use and limiting product waste (including waste linked to recalls). It sets the scope around operations inside the factory—processing and packaging, plus cleaning and maintenance—while excluding installation/decommissioning and building design considerations. The paper focuses on four linked sustainability elements (energy, water, chemicals, product waste) and discusses how to measure impact using process consumption per cycle/batch or per produced unit. It uses dairy as the benchmark category and notes that quantification and prioritisation will be developed further in Phase 2 and future work.
