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NewsFEA highlights major challenges ahead for foodservice equipment industry

FEA highlights major challenges ahead for foodservice equipment industry

FEA highlights major challenges ahead for foodservice equipment industry

Are you ready for CBAM, digital passports and the Building Safety Act?

Dealing with carbon is going to increase costs for the hospitality industry and its supply chain.  However, dealing with the incoming regulations and requirements on embodied carbon are not the only major challenges facing the foodservice equipment industry.  The Building Safety Act (BSA) is not on many people’s radar – but it should be, because it will have a huge impact on kitchen projects. 

FEA’s technical and policy director, Luke Slater, highlighted these issues in two presentations that took place on the Wednesday of the association’s Industry Conference (12-13 November, De Vere Cotswold Water Park Hotel). 

First up was the Circular Economy of Carbon panel session.  The interest in the carbon issue was highlighted by the large number of people attending the session.  It covered the key issues that the focus on carbon and embodied carbon is creating.  The need for manufacturers to supply embodied carbon figures for products is part of the issue.  But just around the corner is the Digital Passport, which will require products to have QR codes linking to relevant data including embodied carbon.  Then there’s CBAM, which is essentially a tax on imported products and raw materials that have a significant amount of embodied carbon – such as steel.  Key here is the need for the industry to collaborate to quickly agree a methodology for assessing the carbon figure, and present it to legislators to avoid them imposing an unsuitable system on the industry.  

The panel discussed the implications of the carbon economy.  For example, some think that CBAM could lead to a reduction in the use of stainless steel in manufacturing.  Traditionally operating costs (OPEX) and capital cost (CAPEX) have been separate – but the increased focus on lifetime carbon, and lifetime costs, will lead to the two being combined. 

Slater presented his assessment of the Building Safety Act (BSA) during the FEA’s AGM.  The BSA will require companies to provide proof of competence on building projects.  This proof will also be required for kitchen builds and refurbishments, and will have an impact on the foodservice equipment supply chain.  The requirements and methodology of proving competence are being discussed now, and FEA is leading the equipment industry’s response.  A major issue, as with CBAM, is the methodology: applying the same criteria to a kitchen as to a building will not work and will be a huge burden.  “The BSA is the next big issue facing our industry,” says Slater.  “FEA would welcome input from members as to what type of system they believe would work and what criteria should apply.”  

Anyone interested in finding out more about the BSA, and in contributing to FEA’s response, should contact Luke Slater at luke.slater@fea.org.uk. 

FEA has organised a ‘Navigating the Carbon Landscape’ tour, where Slater will discuss the latest thinking on, and implications of, the carbon economy.  Members are welcome to attend any of the three events, but need to contact FEA to book places – there’s a maximum of three places per member company.  The tour’s south region event will be at Meiko on January 15th, for the Midlands it’s Partstown, January 23rd, and for the North the tour goes to Victor Manufacturing on 5th February.  Booking will be via Eventbrite.  To find out more contact FEA.

 

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FEA members operate across all of the product categories below:

  • Beverage
  • Cooking
  • Dealer / Wholesaler
  • Food Waste
  • Light Equipment and Food Preparation
  • Refrigeration
  • Servicing
  • Software
  • UK Fabrication and Manufacturing
  • Ventilation and Fire Suppression
  • Warewashing

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