Energy efficiency and waste control

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Energy is a fundamental issue in our lives; it is a precious asset that Autogrill Group intends to use responsibly. If, on one hand, business requirements and commercial structures open to the public imply a considerable consumption of energy for lighting and all the necessary technological equipment, on the other, Autogrill ensures that this considerable energy expenditure never translates into waste.

In the stores of both business segment s, next generation equipment and plants are the rule. The use of innovative equipment enables the Group to avoid waste, monitor energy efficiency and adopt corrective actions that generate additional savings. For the provision of catering services, the performance of periodic assessments and the possibility of applying specific changes to the structure and the equipment used in relation to the duration of the concession is of the essence.

In some channels, like the airports, it is difficult to collect detailed data about consumption and utility costs. This is important to note, because the costs are already included in the concession agreements stipulated with the landlords. In this case, in addition to using highly efficient equipment and plants, the difference is made if the employees contribute to a correct use of the same.

The situation is different in the other channels, especially on the highway. In the past few years, Autogrill Group has ramped up its commitment to the development of commercial structures equipped with top notch tools to monitor and manage waste. The approach was multifold and cross-sectional: from the changes applied to the free cooling set points to increase ventilation to failure prevention by exploiting technological alerts; from Network staff training during the performance of the audits to the weekly analysis of consumption to monitor short-term actions; from the computation of consumption to verify management failures to the prompt reporting of failures that may have an impact on consumption. These actions were implemented in the main European countries in which the Group operates: Austria, Greece, Spain, Switzerland, The Netherlands and France.

In Italy, the partnership with Energrid, the company which supplies power and gas to the Autogrill Network, was renewed. The renewal is designed to develop value added energy projects in partnership, including energy efficiency and cogeneration projects. The first results can already be seen. In 2010 Autogrill Italia registered a 3.2% saving against 2009 in approximately 60 stores, which accounted for approximately 35% of total consumption in the Italian Network. On top of that, in 2011 a further 0.3% (corresponding to 1 ,415.1 GJ) reduction in consumption was achieved, which resulted in savings of more than € 700,000 in the last two years.

How was it possible to achieve these results? Again, thanks to investments in innovative technology: software for the weekly monitoring of consumption in the main stores, the replacement of fluorescent bulbs with low consumption LEDs, the use of photocells that regulate the switching off of the lights in the toilets and the scrapping of old refrigerators with new and more efficient ones, the use of high efficiency heat pumps for water heating and solar plants to reduce energy waste in the heating process.

In the last two years a new productivity and efficiency indicator was developed and monitored. This is Energy Productivity, which is calculated as the ratio between the sales of the main Network stores (approximately 60) and energy consumption (€/MWh).

Another energy-saving solution adopted is the result of a partnership between Autogrill and Electrolux, which led to the implementation of new hot plates. The approximately 120 High Speed Grill hot plates use three different technologies combined in a single piece of equipment: contact plate, infrared and microwave. 30 seconds are sufficient to warm up a sandwich instead of the 2 minutes necessary with the traditional plates, and they consume 0.5 kW/h , half as much as the traditional ones. The sandwich is crispy outside and warm to the right point. In this way, customer satisfaction is combined with a 30% energy saving.