Restaurant Electrification
ABOUT IT
The project implemented at the Kenvue factory restaurant in São José dos Campos modernized the restaurant's operation, which serves approximately 3,000 meals per day, through... complete electrification of food preparation equipment, Replacing steam systems and increasing thermal efficiency, electric furnaces, combination furnaces, freezers, and other support equipment were acquired, ensuring greater quality, standardization, and productivity.
Results and Objectives
Objectives
Reduce energy consumption and GHG emissions.
Improve the operational and thermal efficiency of the restaurant.
Increase the daily meal production capacity.
Reduce food waste
To ensure better preservation of flavors and aromas.
Standardize the quality of meals.
Expected and Obtained Results
Increased daily production: 25% to 30%
Ability to anticipate and cater to the variety of the menu.
Improvement in the quality and variety of desserts.
Improved emergency response conditions
Energy reduction: > 1 GWh/year (629,818 kWh from Jan to Aug/2025)
Reduction of CO₂ emissions: 320 tCO₂ eq/year (approximately 220 tCO₂ from Jan to Aug/25)
Implementation: January 2025
SDGs
External Certification
International Commitments
National Commitments
More info
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