Decarbonisation of Industrial Baking and Cooking

Venue: DoubleTree by Hilton London – Ealing
2-8 Hanger Lane, London W5 3HN, United Kingdom

1:00 – 4:00pm Thursday 19 March 2026

Summary:

The workshop will bring together industry specialists, energy professionals, and academic expertise to present latest technology developments and practical guidance on improving oven efficiency, exploring low-carbon alternatives, and identifying cost-effective pathways to decarbonisation. It aims to support food manufacturers in understanding and reducing the energy and carbon impacts of industrial baking and cooking, which are among the most energy-intensive processes in food production. Many businesses face challenges in identifying inefficiencies, evaluating upgrade options, and understanding which low-carbon technologies are technically and financially viable. It will also provide a platform for knowledge exchange and information available for food manufacturers to address decarbonisation challenges.

Industry Speaker

Andrew Marson, Technical Director – Spooner Industries
The latest developments in industrial oven innovation – supporting the drive to decarbonisation

Matthew Winstone, Sales Manager UK & Ireland and Stewart Campbell, Service Manager - AMF Bakery Systems
Approaches to decarbonisation of tunnel ovens

Topics for the workshop include:

· General overview

· Perspectives on challenges and opportunities from food manufacturers

· New developments in industrial ovens from oven manufacturers

· Latest research and developments in the area

· Roundtable discussion

Detailed agenda to follow.

We look forward to seeing you on 19 March 2026. You can express interest to attend by registering through Eventbrite.

For inquiries, please contact parkroyal@brunel.ac.uk.

Please ensure you use your business/professional email address when registering.