BIM - Green Business

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Enhancing the Sustainability of Irish Seafood
Green Seafood Business
Bord Iascaigh Mhara
Sandra Hennessy
1
Overview
• Irish Seafood Industry
• Role of BIM
• Green Seafood Business programme
– Case-studies
– Green Projects
2
Irish Seafood profile

Valued €850 million

60% exported to 54 countries

12,000 employed

Most consumed species –salmon,
whitefish, prawns

21 kg/capita in Ireland
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
4
Irish Seafood Brands
BIM – Environmental Projects
6
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
7
Both environmental and economic
impacts important…..
8
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
9
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
10
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
11
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
12
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
13
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
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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
Whelk Processing
Scallop Processing
4.71
4.00
0.350
3.32
3.00
2.00
1.00
0.00
Water use (m3 /tonne)
Water use (m3/tonne)
5.00
0.303
0.300
0.250
0.209
0.200
0.150
0.100
0.050
0.000
31 March 2012
31 March 2013
31 March 2012
31 March 2013
“30% reduction in volume of water used per tonne of product processed”
15
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
16
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%
17
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
18
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
19
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
350
300
250
kW
200
Surcharge Savings €1,000 Mth
150
100
50
0
20
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.
21
BIM Green Projects
• Packaging Feasibility Study
• Online Water tool
• Industry Training Videos
22
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
23
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
24
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
25
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
26
Conclusion
• Improve profitability by reducing waste, energy and
water costs
• Origin Green
• Food Harvest 2020
• Green the Sector Smartly
27
Contact us at greenseafood@bim.ie or visit www.bim.ie for more
information
THANK YOU
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