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Green Seafood Programme Sustainable Processing 9/9/2015
Tomás Cooper Sarah Broderick
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Overview
• Irish Seafood Industry • BIM & Sustainability • Green Seafood Programme • Case Studies & Transport Project • Seafood by-‐products
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Business Development
Aquaculture Fisheries
Sustainability of Irish Seafood
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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”
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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.
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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
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Seafood Companies
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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
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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
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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
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Green Awards 2015
BIM sponsored a specific seafood award
7 companies were shortlisted as finalists.
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Transport Fleet Fuel Project
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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
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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?
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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
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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
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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
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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
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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
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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