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Green  Seafood  Programme  Sustainable  Processing  9/9/2015  

Tomás  Cooper  Sarah  Broderick  

Overview  

•  Irish  Seafood  Industry    •  BIM  &  Sustainability    •  Green  Seafood  Programme  •  Case  Studies  &  Transport  Project  •  Seafood  by-­‐products  

Business  Development    

Aquaculture  Fisheries  

Sustainability  of  Irish  Seafood  

Seafood  Development  Centre,  Clonakilty  

FaciliCes  •  Processing  hall  •  Product  development  kitchen  •  InnovaGon  &  product  concept  room  •  Two  business  incubaGon  units    People  •  Seafood  Technologists,  Food  ScienGsts,  MarkeGng  Experts,  NPD  Chef  etc  

“Adding  Value  to  Irish  Seafood”  

 Green  Seafood  Business  Programme    

What  We  Do:  •  Deliver  resource  efficiency  improvements    

•  Help  reduce  operaGng  costs    

•  Reduce  environmental  impact.    

•  Highlight  brand  credenGals  of  Irish  seafood  industry  as  Clean,  Green  

and  Sustainable  sector.    

Procedure  

Plan  for  ConGnuous  Improvement    

On-­‐site  Green  Awareness  training  

On-­‐going  assistance  &  advice  

Advise  on  Origin  Green  compliance    

Report  with  improvement  recommendaGons  and  pay-­‐back  periods  

On-­‐site  assessment    

Request  for  bills  and  consumpGon  data  

 Commitment  from  management  

IniGal  company  contact  

Seafood  Companies  

Sofrimar  concerned  with  amount  of  water  used  during  cleaning.    IniGal  findings  -­‐  high  pressures  and  high  flow  rates  ,  Open  hoses  were  100l/min    Online  metering  was  set  up  to  monitor  consumpGon.    Following  cost  benefit  analysis,  a  centralised  cleaning  system  installed.    •  Reduced  flowrates  &  pressures  •  Automated  Chemical  dosing  •  Efficient  spray  nozzles  •  Staff  training        

Case  Study  1:  Water  

Sofrimar  concerned  with  amount  of  water  used  during  cleaning.    IniGal  findings  -­‐  high  pressures  and  high  flow  rates  ,  Open  hoses  were  100l/min    Online  metering  was  set  up  to  monitor  consumpGon.    Following  cost  benefit  analysis,  a  centralised  cleaning  system  installed.    •  Reduced  flowrates  &  pressures  •  Automated  Chemical  dosing  •  Efficient  spray  nozzles  •  Staff  training        

Following  analysis  of  crab  cooker  there  was  found  to  be  a  significant  overuse  of  diesel.    Solenoids  valves  were  idenGfied  as  the  problem,  these  were  then  replaced  and  upgraded.    This  resulted  in  a  saving  of  10,200  litres  of  fuel  per  year.      

Case  Study  2:  Factory  Fuel  

Island  Seafoods    

•  Cold  stores  heat  tested,  increased  insulaCon.  •  SoI  start  motors  reducing  peak  loads  during  start  up.  •  Daylight  was  maximised  as  well  as  LED  lighCng    with  occupancy  sensors    •  Electricity  monitoring  and  targeCng  •  Hydroelectric  turbine  installed,  generaGng  60%  of  factory  consumpGon  

Case  Study  3:  Electricity    

Green  Awards  2015  

BIM  sponsored  a  specific  seafood  award  

7  companies  were  shortlisted  as  finalists.  

Transport  Fleet  Fuel  Project  

Transport  Fleet  Fuel  Project  

AcCon  Plan  1.  Measure  baseline  2.  Monitor  each  week  3.  Provide  feedback  4.  Eco-­‐driving  training  5.  Upgrade  vehicle  checklist  6.  Review  procurement  and  maintenance  

Transport  Fleet  Fuel  Project  

Eco-­‐driving  Results:  •  Test-­‐  32%  improvement  •  Level  out  at  8%  in  real  world    

Conclusions  •  Transport  is  a  significant  cost  •  Fuel  management/driver  typically  poor  •  Time  is  the  main  constraint  •  All  acGon  items  implemented    

10%  overall  improvement  very  achievable    

How  much  is  10%  of  fleet  fuel  transport  cost  worth  to    your  company?  

Irish  seafood  sector  is  growing  rapidly  &  levels  of  processing  are  increasing  Result:  The  amount  of  waste  produced  is  growing      

 Fish  processing                waste  

Waste  in  Fish  Processing  

Food    

       Non-­‐Food  

Heads  

Offal  

Filleted  carcasses  

EPS  fish  boxes  

PlasGc/carboard  packaging  

Waste-­‐water  sludge  

Food  by-­‐products  

FilleGng    35  –  50  %  

50  –  65%  by-­‐product  

Green  Seafood  Programme  developing  ways  to  add  value  to  fish  by-­‐products  

PharmaceuGcal  

NutriGonal  Supplements  

FuncGonal  Food  

Health  Food  

NutriGon  

Feed  

Energy  

Agriculture  

Meat  recovery  

Meat  recovery  machine  can  gain  500g  of  mince  from  every  kg  of  salmon  frames    The  mince  can  be  reformed  into  high  value  products  

Non-­‐Food  Waste  

PlasGc  

Organic  

Paper  

Metal  Other  

Primarily  plasGcs  and  cardboard  –  ofen  contaminated            Hard  to  recycle                                                    Expensive  to  

dispose  of  Our  work:  Encouraging  segregaGon  and  recycling  Carry  out  waste  assessments  InvesGgaGng  alternaGve  products  and  disposal  methods  

Anaerobic  DigesCon:  A  collecGon  of  microbial  processes  that  break  down  organic  mager      

   Benefits:  1.  waste  reducGon                        2.  renewable  energy                      3.  useful  digestate  

Our  Work:    Feasibility  study    offal  

waste  water  sludge    

Anaerobic  DigesGon  

Summary  

•  The  Irish  Seafood  Industry  is  growing  rapidly  •  BIM  is  working  to  ensure  this  growth  is  achieved  in  a  sustainable  way  •  Green  Seafood  Programme:  

–  Resource  efficiency  and  cost  reducGon  for  seafood  companies    •   Energy,  Water,  Waste  

–  Improving  brand  value  and  increase  market  advantage    

Enhancing  the  Sustainability  of  Irish  Seafood  

Thank  You  www.bim.ie  

greenseafood@bim.ie