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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
