plymouth manufacturers group adding value through environmental management welcome to the plymouth...

Plymouth ManufacturersGroup

Adding value through

environmental management

Welcome to theWelcome to the

PlymouthPlymouthResource Efficiency ClubResource Efficiency Club




The TeamThe Team

Gary Nelson: Gary Nelson: Project DirectorProject Director

Joe Reynolds: Joe Reynolds: Senior ConsultantSenior Consultant

Tim Ashmore: Tim Ashmore: Senior ConsultantSenior Consultant

Companies:Companies: Plymouth Resource Efficiency ClubPlymouth Resource Efficiency Club




Plymouth Resource Efficiency ClubPlymouth Resource Efficiency Club

Introduction to Resource Efficiency




What Is Resource Efficiency ?

Awareness has taught us that the world’s resources are finite. Every year we try to improve our performance against increased restrictions, and the costs to business go up.

Don’t think of it as just saving the environment – it’s about making savings for your business.

Welcome to the world of Resource Efficiency.





Why Bother ?

Resource efficiency is about maximising output from a given level of materials and energy.

For many cost is the main driver, many regard resource efficiency as a way of improving competitiveness.





Greater Profitability.

Political Pressure.

Legislation & Taxation.

Customers.





Getting the basics right

A good starting point for any company looking to become more resource efficient is an exercise known as process mapping.

Process mapping helps you to fully understand your business operation and is important step towards identifying inefficiencies and potential cost savings.





Process Mapping

Breaking the Organisation down into its individual processes.

Breaking each process down into its separate elements.

Taking each process element & identify all its inputs and outputs.





What are we talking about?What are we talking about?

Inputs:

Materials

Water

Energy




What are we talking about?What are we talking about?

Outputs: Air,Water,Land,Product




Property boundary

Restaurant/bar

Bedrooms

Example of a Process Map for a hotel.




10-bedroom wing

Offices

Kitchens

Leisure facilities

Gardens

20-bedroom wing

Restaurant/bar

Laundry

Materials &

utilitiesWastes

out

Inputs Outputs




Identify source/ quantities/cost of: Raw materials Energy Waste Water Effluent Air emissions





Walk around your site

check your facts

compare theoretical/actual operations

Gathering information






Raw Materials / Packaging Bills of materials and receipts Suppliers’ information Purchase and sales information Packaging specifications Packaging waste regulations data





Water/Utility Existing site plans

– drainage details– waste disposal areas

Bills and invoices– water, effluent, energy – waste consignments






90, 120, 140, 240 and 360 litres

660 (700), 770 (800), 1000 and 1100 litres

Useful waste facts





Skip SizesVolume 4.5 m3 6 cu yds3

Length 3531 mm 139 ins

Width 1880 mm 74 ins

Volume 9.0 m3 12 cu yds3



Volume 15.0 m3 20 cu yds3







Waste Type/Quantity Density (kg/m3)

Paper 150 - 250

Cardboard 350

Glass 450

Folded newspapers 500

Loose, crumpled office paper 50

Loose waste paper in sacks 20

Mixed (household) waste 150

Food 200

Empty glass bottles 300

Plastic bottles 30

Waste densities





Raw Materials

A considerable proportion of manufacturing costs are directly related to the raw materials necessary for production.

The relationship between production and raw materials is crucial. By fine tuning that relationship and making it more efficient, the savings can be considerable.





Waste Type/Quantity Weight

1 x sack paper Approx. 10 kgLaser printer toner cartridge Approx. 2 kg1 Box A4 paper (5 reams) Approx 12.5 kg50,000 drinks cans 1 tonne250,000 plastic vending cups 1 tonne

Waste amounts





Water

No sooner does the sun shine for more than a weekend than there is a hose pipe ban and empty reservoirs.

Charges for water consumption and for the discharge of effluent are only going up as the utilities seek to recover the true cost of the service they provide.





Water inputs Water distribution Main points-of-use Assembly of existing data

Water outputs Drainage system Main points-of-generation Assembly of existing data

Consider inputs and outputs





Property boundary

Mains pipe

Supply pipeMeter

Domestic wastewater to foul sewer

Restaurant/bar

Bedrooms

Water Consumption

Item Average water use

Toilets 7.5 - 9 litres/flushSinks 3 - 6 litres/eventShowers 30 - 60 litres/event*Baths 50 - 170 litres/eventDishwasher 20 - 40 litres/eventLaundry (washing machine) 60 - 100 litres/eventVehicle washing 50 - 100 litres/vehicle (bucket)

400 - 900 litres/vehicle (hose)Hose 8 - 10 litres/minuteEmployee (full-time, no canteen) 25 - 50 litres/day/person

Employee (full-time, with canteen) 40 - 90 litres/day/person* Higher use for power shower





Estimate how many people are on site per day

Rule of thumb:25- 35 litres/person/day no canteen40 - 50 litres/person/day canteen

Daily water use = 10 x 35 = 350 l/day

Estimate daily water use (employee)





Source: GG067

0.1 L/min

£58/yr

14 L/min

£8094 /yr

4 L/min

£2312 /yr

66 L/min

£38,158 /yr

Measuring water flows/losses




Energy

All companies use energy whether gas, electricity or fuel oil and it is now one of the key business costs.

Heating bills can be reduced by up to 10% simply by reducing room temperatures by one degree which is barely noticeable.





Property boundary

Bedrooms

Electricity / Gas Meter




Energy Monitoring

Read meters Obtain data from

supplier E.g. half hour data





Compare usage / production to influencing factor

Energy kWh/m2 or kWh/tonne

Waste kg/ tonne

Water use m3 / tonne

Reporting





If you don’t measure it, you can’t manage it





People

It’s an often quoted maxim, but people are the most valuable resource of any business and resource efficiency relates to people as much as to any other resource.

Management needs to be receptive to employee ideas and encourage suggestions for change perhaps implementing incentive schemes to rewards efficient employees.





Waste a resource in the wrong place

British industry produced 430 million tonnes of waste in 2003, costing companies over £15 billion.

The true cost of waste is five to twenty times higher than the disposal costs. Therefore the cost to UK industry is between £75 billion and £300 billion p.a.





Monitoring and measuring

Resource efficiency initiatives need to be monitored, measured and managed if they are to be successful.

Companies who have joined a resource efficiency club have access to a unique programme designed to enable resource efficiency opportunities to be recorded mapped and progressed.





Conclusion

Reducing the impact your company is having on the environment is one of the best methods of reducing costs

Waste is currently costing UK business £50 billion each year.

On Average a company could make savings of amounting over £1,000 per employ by taking simple steps.





Club MembersAlgramArjo WigginsBEA SystemsBandvulc*BardenBecton Dickinson*

DMLFine TubesGleasonHellerman TytonKawasakiPrincess YachtsRittal

* Companies to present Success Stories





Opportunities Identified To Date

Number Identified - over 50

Potential Savings identified - £1.8 million

Savings Implemented in 1st Year – over £0.5m

Average payback 1 year

Estimated capital expenditure £0.6 million





Opportunities Implemented To Date

25% already implemented

20% within 6 months

40% within 1 year

10% within 2 years

5% within 3 years.






Case StudiesBandvulc*

Matteo Litera,

Becton Dickinson*Eva Espanol,

plymouth manufacturers group adding value through environmental management welcome to the plymouth...

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