{"id":4738,"date":"2021-11-16T12:24:16","date_gmt":"2021-11-16T11:24:16","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4738"},"modified":"2021-11-16T12:24:18","modified_gmt":"2021-11-16T11:24:18","slug":"tate-lyle-renonce-effectivement-au-charbon-pour-toutes-ses-usines-dans-le-monde","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=4738","title":{"rendered":"Tate &#038; Lyle renonce effectivement au charbon pour toutes ses usines dans le monde"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"631\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/11\/Tate-Lyle_TEK_1560_0.jpg\" alt=\"\" class=\"wp-image-4739\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/11\/Tate-Lyle_TEK_1560_0.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/11\/Tate-Lyle_TEK_1560_0-300x189.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/11\/Tate-Lyle_TEK_1560_0-768x485.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption><em>\u00a9 Tate &amp; Lyle<\/em><\/figcaption><\/figure>\n\n\n\n<p>Le producteur d\u2019ingr\u00e9dients et de solutions pour l\u2019industrie agroalimentaire Tate &amp; Lyle vient d\u2019annoncer que son engagement \u00e0 \u00e9liminer l\u2019\u00e9nergie charbon dans toutes ses op\u00e9rations \u00e0 travers le monde a \u00e9t\u00e9 atteint. Cet engagement, initialement pr\u00e9vu pour 2025, a \u00e9t\u00e9 atteint avec 4 ans d\u2019avance sur le calendrier.<\/p>\n\n\n\n<p>L\u2019entreprise a investi ces derni\u00e8res ann\u00e9es plus de150 millions US$ afin de r\u00e9duire significativement ses \u00e9missions de gaz \u00e0 effet de serre et d\u2019accroitre l\u2019efficience de ses usines. Les syst\u00e8mes fonctionnant au charbon ont \u00e9t\u00e9 remplac\u00e9s par des syst\u00e8mes combin\u00e9s (puissance et chaleur) au gaz naturel, et ce dans 4 usines traitant le ma\u00efs aux \u00c9tats-Unis.<\/p>\n\n\n\n<p>Outre la r\u00e9duction de l\u2019impact environnemental et les gains financiers, l\u2019\u00e9limination de l\u2019\u00e9nergie au charbon a permis de diminuer l\u2019utilisation d\u2019eau et d\u2019am\u00e9liorer la qualit\u00e9 de l\u2019air environnant, ainsi que le traffic de camions.<\/p>\n\n\n\n<p>Aujourd\u2019hui, Tate &amp; Lyle poursuit sa strat\u00e9gie environnementale, avec notamment la construction d\u2019une deuxi\u00e8me chaudi\u00e8re \u00e0 biomasse dans son usine br\u00e9silienne de Santa Rosa.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u00a9 Tate &amp; Lyle Le producteur d\u2019ingr\u00e9dients et de solutions pour l\u2019industrie agroalimentaire Tate &amp; Lyle vient d\u2019annoncer que son engagement \u00e0 \u00e9liminer l\u2019\u00e9nergie charbon dans toutes ses op\u00e9rations \u00e0 travers le monde a \u00e9t\u00e9 atteint. Cet engagement, initialement pr\u00e9vu pour 2025, a \u00e9t\u00e9 atteint avec 4 ans d\u2019avance sur le calendrier. L\u2019entreprise a investi &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4739,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-4738","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4738","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4738"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4738\/revisions"}],"predecessor-version":[{"id":4740,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4738\/revisions\/4740"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4739"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}