EVE - Sustainable Growth and Climate Solutions

Project duration:
1 January 2026 – 31 December 2027

Funding:
Co-funded by the European Union: Regional Council of South Ostrobothnia, European Regional Development Fund (ERDF) 80%
Seinäjoki University of Applied Sciences Ltd. 20%

Budget:
Project number A81753:  276,016 €

Implementing organisation:
Seinäjoki University of Applied Sciences

Food sector SMEs are facing increasing challenges due to rising energy costs, tightening climate and sustainability requirements, and ambitious carbon neutrality targets. At the same time, food production processes are energy-intensive and subject to strict food safety and hygiene requirements, which limit the applicability of generic energy efficiency solutions. While significant potential for energy savings and emission reductions can be identified—particularly in thermal, cooling, and cleaning processes—many companies lack the necessary knowledge, expertise, and analytical tools to develop process-specific solutions.

The need for the EVE project arises from this gap between strategic climate objectives and the practical realities of food production. The project addresses this need by developing and piloting energy-efficient, food safety–compliant process and energy solutions, and by providing companies with decision-making support based on measurement, analysis, and simulation. As a publicly funded project, EVE enables the open sharing of knowledge, operational models, and best practices, thereby supporting the systematic improvement of energy efficiency, strengthening competitiveness, and facilitating the transition of food sector SMEs towards more carbon-neutral food production.

The objective of the EVE project is to improve the energy efficiency of food sector SMEs in South Ostrobothnia and to promote the adoption of low-carbon solutions, while taking food safety and the specific characteristics of food production into account. The project focuses particularly on energy-intensive food production processes such as thermal and cooling processes, cleaning operations, and process control, where the potential for energy savings and emission reductions is significant. The aim is to identify and develop technically and economically feasible process and energy solutions that support both the competitiveness of companies and their climate objectives.

In addition, the project aims to strengthen the competence and readiness of food sector SMEs to systematically develop energy efficiency and low-carbon practices. This will be achieved by generating knowledge based on measurement, analysis, and simulation, piloting new energy-efficient technologies, and openly sharing the operational models, tools, and best practices developed within the project. In the long term, the objective is to create conditions for continuous improvement in energy efficiency, support the transition of the food industry towards carbon neutrality, and strengthen regional cooperation and innovation capacity in the field of energy efficiency and sustainable food production.

The primary target group of the EVE project consists of food sector SMEs in South Ostrobothnia whose production processes are energy-intensive and for whom there is a clearly identified need to improve energy efficiency and reduce carbon emissions. The project is implemented in close cooperation with providers of technology and energy solutions as well as research and education organisations, in order to develop, pilot, and disseminate practical energy solutions that take food safety requirements into account. The project results are openly accessible and support the sustainable development of the food sector at both regional and national levels.

Primary target groups

• Food sector SMEs in South Ostrobothnia operating energy-intensive production processes

Secondary target groups

• Providers of energy, automation, and digitalisation solutions
• Technology developers focused on energy efficiency and renewable energy
• Research, development, and innovation organisations, as well as educational institutions

Indirect target groups

• Other actors in primary production and the food value chain
• Public authorities, development organisations, and decision-makers
• Consumers, who benefit from more energy-efficient and low-carbon food production

Within the EVE project, baseline energy efficiency assessments are carried out for food sector SMEs, focusing on the analysis of energy use, energy flows, and key development areas in production processes. The activities include evaluations based on energy measurements, process analyses, and, where necessary, simulation, in order to identify potential for energy savings and emission reductions, particularly in thermal, cooling, and cleaning processes, while taking food safety requirements into account. Based on these assessments, generalisable models and operational approaches are developed to support systematic improvements in energy efficiency.

The project also pilots selected energy-efficient and low-carbon process and energy solutions in experimental environments and through demonstrations, without requiring company-specific investment commitments. In addition, the project includes activities aimed at increasing competence through workshops, training sessions, and networking events, as well as the open dissemination of results through guides, reports, and events. The impacts of the activities are monitored and evaluated throughout the project to ensure that the solutions and operational models developed support the long-term improvement of energy efficiency and the transition of food sector SMEs towards more low-carbon production.

As a result of the EVE project, generalisable knowledge, operational models, and tools will be developed to support the improvement of energy efficiency and low-carbon practices in food sector SMEs. Based on the assessments, analyses, simulations, and pilot activities carried out within the project, key measures for energy savings and emission reductions will be identified, particularly in energy-intensive production processes. The resulting models and practical recommendations will be openly available and will support companies’ decision-making in the adoption of energy-efficient and food safety–compliant solutions.

In addition, the project will strengthen competence and collaboration among food sector stakeholders. Through workshops, training sessions, and networking events, the capabilities of companies and stakeholders to systematically develop energy efficiency will be enhanced, and lasting cooperation networks will be established to promote energy efficiency and low-carbon development. In the long term, the project results will support the competitiveness of food sector SMEs, facilitate the transition towards more carbon-neutral food production, and strengthen the position of South Ostrobothnia as a forerunner in energy-efficient and sustainable food production.