Potential Reducing CO2 Emission for Ice Cream Industry through Energy Efficiency Improvement in Indonesia

Food needs in Indonesia increase unanimously in line with population growth. The large number of population indicates certain behavioral food consumption especially the preference in ice cream. Ice cream is relatively well balanced, wholesome, easily digestible and delicious food. Sector industry is the third largest sector for using energy under household and transportation. Hence, implementing energy efficiency programs for industry is necessity. The study aims to determine the energy efficiency and its effect in reducing CO
₂
emission. The study had used the combination of two methods, quantitative and qualitative method. Quantitative method was conducted by using analysis data from field survey, while the qualitative method by interview and study literature. The study discusses about energy efficiency implemented in one of ice cream factory in Indonesia, which can reduce 3 percent of energy consumption and CO
₂
emission. This attempt gives advantages in economical aspect, environmental aspect, employee morals, compliance, and corporate image.