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Enhancing the Sustainability of Irish Seafood Green Seafood Business Bord Iascaigh Mhara

Enhancing the Sustainability of Irish Seafood Green Seafood Business Bord Iascaigh Mhara Sandra Hennessy. Overview. Irish Seafood Industry Role of BIM Green Seafood Business programme Case-studies Green Projects. Irish Seafood profile. Valued €850 million

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Enhancing the Sustainability of Irish Seafood Green Seafood Business Bord Iascaigh Mhara

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  1. Enhancing the Sustainability of Irish Seafood Green Seafood Business Bord Iascaigh Mhara Sandra Hennessy

  2. Overview • Irish Seafood Industry • Role of BIM • Green Seafood Business programme • Case-studies • Green Projects

  3. Irish Seafood profile • Valued €850 million • 60% exported to 54 countries • 12,000 employed • Most consumedspecies –salmon, whitefish, prawns • 21 kg/capita in Ireland

  4. Background - BIM • Seafood Development Agency • Integrated service to Sea fishing, Aquaculture, Seafood Processing and Retail sectors • Approx. 130 staff • Head office – Dun Laoghaire • Seafood Development Centre - Clonakilty • Regional offices - Castletownbere, Killybegs, Greencastle, Galway

  5. Irish Seafood Brands

  6. BIM – Environmental Projects

  7. What is Green Seafood Business? • Enhance seafood processors environmental performance • Delivers resource efficiency improvements and cost savings • Specific focus on: • Water consumption • Energy usage • Waste prevention

  8. Both environmental and economic impacts important…..

  9. What does Green Seafood Business offer? • On-site audit with KPI’s identified concentrating on water, energy and waste • Green Awareness training to staff and management • Training videos • Factsheets • Advice on implementation of low-cost and innovative technologies • Bill analysis • Reduction of flow rates • Water leak detection • Pipe Insulation • Energy Monitoring equipment

  10. Case-study 1 Atlantis Seafoods • Based in Wexford • Variety of seafood products – salmon, whitefish, smoked fish, shellfish and value-added products • Retail and food service customers • In 2012, finalist for SFA National Business Awards

  11. Case-study 1 Atlantis Seafoods • During the Resource Assessment, a number of water leaks were detected on-site including hot water leaks • Hot water leaks can cost 4-8 times that of cold water so should always be repaired quickly • All visible leaks were repaired • Set up with an online water meter which attaches to council meter to provide live readings

  12. Case-study 1- Atlantis Seafoods On-line data investigated At weekend there was water use but no production Faulty ball-cock found in one of the holding tanks with water exiting through an overflow Savings circa €5,000 / Annum

  13. Case-study 2 – Sofrimar • Kilmore Quay, Wexford • Diverse range of products with 80% consisting of shellfish such as whelks, scallops, crab, lobster • Export focused – Europe and Asia

  14. Case study 2 - Sofrimar • Concerned about water usage throughout the plant • Installed an online water metering system • Identified large quantities of water used each evening for cleaning purposes • Flow rates through open hoses were typically 100 l/min

  15. Case study 2 - Sofrimar Sofrimar installed a dedicated water distribution system which included: • Reducing flow-rates • Low volume with specific cleaning nozzles • Centralised cleaning & controlled chemical dosing “30% reduction in volume of water used per tonne of product processed”

  16. Case-study 3 - Shellfish de la Mer • Located in the fishing port of Castletownbere • One of Ireland’s leading shellfish companies specialising in crab • In 2011 took part in the BIM lean start programme which yielded the following improvements: • Improved productivity by 3% • Established basis for capacity planning

  17. Case-study 3 - Shellfish De la Mer • Solenoid valves controlling direct steam injection to crab cooker were not working efficiently • Valves upgraded and led to a decrease in diesel usage “Diesel saving of between 10-20%” • Currently investigating the possibility of cascading water used during the production process which could reduce water costs by 30%

  18. Case-study 3 - Shellfish De la Mer An electricity monitoring system has been recently installed to target high energy users throughout the site. Daily electricity consumption Breakdown of cost per machine

  19. Advantages of Monitoring data • Allows for comparison with bills • Identification of unneeded appliances activity at certain times • Comparison of efficiencies between similar machines • Targets can be set and improvements verified • Allows for accurate generation of Key Performance Indicators (KPIs) such as - Electricity cost/tonne - Water use m3/tonne

  20. Seafood Company X Results Energy Management Using technology to reduce energy demand Èlectricity submetering Lot of electricity used for refrigeration - 67% Identify MIC excess and improve tariff management Surcharge Savings €1,000 Mth

  21. Examples of bad practice Temperature of -13.8 Celsius shown under freezer door. High energy use as cold air escapes. Temperature difference of over 100 Celsius between insulated and non-insulated pipes. High cost involved as heat is being wasted.

  22. BIM Green Projects • Packaging Feasibility Study • Online Water tool • Industry Training Videos

  23. BIM/Repak EPS Packaging Project Advantages: • Unrivalled thermal properties • Lightweight, • Cheap Disadvantages: • Large amount of storage space required • Most fish box EPS is single use and ends up in landfill • Not sustainable

  24. BIM/Repak EPS Packaging Project Currently • Clean EPS is extensively recycled and has a resale value • Possibility of steam cleaning boxes but costs are a barrier • Fish box EPS tends not to be accepted at recycling centres • Compacted on-site, can be troublesome, not cost effective • BIM survey found sufficient quantity to justify business Next step • Interested party looking into purchasing machine to recycle fish box EPS • Possibility of working with company to trial alternatives

  25. Water Assessment Tool Located on BIM website to assist processors to assess and improve water consumption throughout the plant. Provides information on water supply, water use and alternative sources of water. In 2014, upgrade to make more interactive and expand to include an online meter reading tool for companies to monitor their water use

  26. Green Awareness Training • Two training videos have been produced for seafood processors: • Refrigeration Efficiency • Efficient use of water • Factsheets, leaflets • Regional workshops for smaller seafood processors

  27. Conclusion • Improve profitability by reducing waste, energy and water costs • Origin Green • Food Harvest 2020 • Green the Sector Smartly

  28. Contact us at greenseafood@bim.ie or visit www.bim.ie for more information Thank you

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