臺灣食品加工業的能源效率與用水效率之研究

Abstract

快速的經濟發展能夠改善人類的物質福祉，卻伴隨過度耗用能資源、氣候變遷加劇、極端天氣頻繁、自然環境破壞等環境成本，為此，永續發展是全球需共同努力的目標。本研究以2016年至2021年臺灣食品加工業為樣本，利用資料包絡分析法（data envelopment analysis, DEA）計算食品加工業的總要素能源效率（total-factor energy efficiency, TFEE）及總要素用水效率（total-factor water efficiency, TFWE），並透過拔靴法（bootstrap）估計誤差修正的食品加工業效率值及能源與用水的減量潛力，給予企業進行永續轉型的改善方向，協助食品加工業在顧及食品安全和減少能資源使用之間取得平衡。 研究結果指出，本研究的28家臺灣食品加工業技術效率值皆小於1，平均值為0.4865，所有企業效率皆有進步與改善的空間，本研究提供了企業減量潛力數據參考。企業應注重於精進次級加工的效率，並逐漸將上下游供應鏈的衝擊納入自身生產鏈做考量。針對能源效率的提升，企業應該利用熱回收的機會，進一步回收利用釋放的熱能，或者努力提升次級加工設備的節電功能，同時確認是否已配合政府進行鍋爐汰換。針對用水效率的提升，企業應先減少用水量、再來回收乾淨水，最後才應用廢水處理技術，以實現真正的用水效率提升。此外，將減少溫室氣體排放、減少能資源使用的目標納入企業營運策略，才能真正地進行永續轉型，並提升企業面臨風險時的適應能力以減少氣候變遷的衝擊，使之能應對政策與大環境的變化。 本研究建議未來研究能夠取得經拔靴誤差修正後的TFEE與TFWE指標，並且可細分能源消耗中的再生能源與非再生能源，讓研究更完善。此外，也呼籲社會與政府給予食品加工業節能節水更多關注，且政府除了鍋爐補助方案，可思考是否使用其他經濟激勵措施給予協助，或思考如何擴大食品加工業再生能源使用佔比。並建議食品加工業未來也須進行上下游的溫室氣體盤查，有助於帶動整體糧食體系的減碳。

Rapid economic development could improve human well-being; however, it is accompanied by environmental costs such as excessive consumption of resources, rapidly worsening climate change, frequent extreme weather, and damage to the natural environment. For this reason, sustainable development is a goal that the world needs to work together. This study applies data envelopment analysis (DEA) to calculate the total factor energy efficiency (TFEE) and total factor water efficiency (TFEE) of 28 food industries in Taiwan from 2016 to 2021, and applies bootstrap method to estimate bias-corrected efficiency value and the reduction potential of energy and water use. Aims to give companies the direction of improvement for sustainable transformation, and assist food industries to strike a balance between food safety and resource reduction. This study found that technical efficiencies of 28 food industries are all less than 1, and the average value is 0.4865, such that all companies need to improve their efficiency. This study provides data on the reduction potential of companies for reference. Food industries should focus on promoting secondary processing efficiency, and gradually incorporate the impact of upstream and downstream supply chains into their own production chains for consideration. To improve energy efficiency, food industries should take advantage of opportunities for heat recovery and further utilize the released heat energy. They can also strive to enhance the energy-saving capabilities of secondary processing equipment and ensure compliance with government initiatives for boiler replacement. Regarding water efficiency improvement, food industries should first focus on reducing water consumption, followed by recycling clean water, and finally implementing wastewater treatment technologies to achieve genuine water efficiency enhancements. Furthermore, integrating goals of reducing greenhouse gas emissions and minimizing resource consumption into the company's operational strategies is essential for genuine sustainable transformation. This approach will enhance the adaptability against the impacts of climate change and enable them to face the policy and environmental changes. This study suggests that future research should obtain the bootstrapped bias-corrected TFEE and TFWE indicators, and further differentiate between renewable and non-renewable energy sources within energy consumption, this will contribute to a more comprehensive investigation. Furthermore, it is urged that society and the government pay increased attention to energy and water conservation in the food industry. In addition to the oil-boiler replacement subsidy regulations, the government could consider exploring other economic incentives to provide assistance or contemplate strategies for expanding the proportion of renewable energy utilization in the food processing sector. Moreover, it is recommended that the food industry conducts greenhouse gas inventories throughout the upstream and downstream supply chains, which will contribute to the overall decarbonization of the food system.