Business case on RECP assessment in "Lusia Food" date: 2022-06-17

"Lusia Food" started off in 2005 as a food catering service when a women entrepreneur undertook the challenge of creating a new and specialized service for social events, different than the traditional Armenian food services. The innovative and high-quality “buffet” services designed by Ms. Lusine Baratyan steadily built demand and gained the customers’ trust. In 2016, the family entrepreneurship scaled up investments in the value chain by starting the production of semi-finished food and opening a sale point. Considering its size, the company’s outstanding efforts granted it the “Company of the Year in the Production of Semi-Finished Products” national recognition and the “Quality Mark” prize in 2017. Currently, Lusia Food continues to innovate as it recently launched a new service to train personnel in table design, etiquette, and buffet organization. Motivated to achieve more energy-efficient production, the company participated in the  RECP demonstration project under EaP GREEN (2013-2017). This publication shows the company’s experience reported after the monitoring exercise conducted in 2021, four years after the programme ended. RECP measures led to the company benefits, such as the Implementation of 5 RECP options.
Given its size, when "Lusia Food" joined the RECP project, its baseline (production area) was very small. However, the project successfully embedded the principles of resource efficiency (reflected in the 2021 monitoring of the improvement of key performance indicators in energy consumption)

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BC Lusia Food.pdf