The food and beverage (F&B) production is the second most energy consuming industry sector, consuming up to 14% (22 PJ) of the Swiss industry's total final energy (TFE) and emitting 14% (0.6 million tonnes) of the industry's total CO₂. In the period from 2004 to 2017, the sector's energy consumption has been increasing at a faster rate than production, which implies deterioration of energy efficiency (EE). Against the background of implicit EE improvement target of 26% between 2017 and 2050 under the assumption of constant future production, this study investigates the options of realizing the target. The process-related (e.g. excluding building envelope) technical EE improvement potential of the Swiss F&B sector is estimated at 25% whereas the currently commercially available energy-efficient technologies can potentially reduce 18% of the sector's current TFE. The cost-effective potential estimated by means of a bottom-up approach (cost curves) ranges from 14% to 16% for energy efficiency and 18% to 21% for CO₂. Results of sensitivity analysis indicate that low energy prices may act as a barrier for the adoption of cross-cutting technologies. A qualitative analysis of emerging technologies presented along with the detailed cost-effectiveness analysis of commercially available energy-efficient technologies can help to overcome the techno-economic barriers and achieve the implicit EE improvement target of the Swiss F&B sector.

食品和饮料（F＆B）生产是第二大能源消耗行业，消耗瑞士工业最终总能源（TFE）的14％（22 PJ），并排放该行业总二氧化碳的14％（60万吨）₂。从2004年到2017年，该行业的能源消耗增长速度快于生产速度，这意味着能源效率（EE）下降。在假设未来产量稳定的前提下，在2017年至2050年间将EE隐含改进目标提高26％的背景下，本研究探讨了实现目标的备选方案。瑞士食品和饮料行业与过程相关的（例如，不包括建筑围护结构）技术EE改进潜力估计为25％，而目前商业上可获得的节能技术可以使该行业当前的TFE降低18％。通过自下而上的方法（成本曲线）估算出的成本效益潜力在能效方面为14％至16％，在CO _2中为18％至21％。敏感性分析的结果表明，较低的能源价格可能会成为采用交叉技术的障碍。对新兴技术进行定性分析，以及对商用节能技术进行详细的成本效益分析，可以帮助克服技术经济壁垒并实现瑞士餐饮业隐含的EE改善目标。