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
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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
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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
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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
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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”
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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
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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%
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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
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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
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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
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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.
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BIM Green Projects
• Packaging Feasibility Study
• Online Water tool
• Industry Training Videos
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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
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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
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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
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Contact us at greenseafood@bim.ie or visit www.bim.ie for more
information
THANK YOU
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