Green Seafood Business Programme 

Greater efficiencies, and a green environment

Seafood-specific Origin Green planning workshops

Bord Bia have collaborated with BIM to host a series of seafood-specific Origin Green planning workshops. These practical workshops are an important first step in the development of your Origin Green sustainability plan and it has set many companies on the path to full membership of the programme.

During the workshop, participants will be guided on how to develop their Sustainability Charter with guidance from Bord Bia and BIM’s Green Seafood Business Programme team.

The workshops will run from 9.30am to 1.00pm and require no cost to attend.

Dates and Venues:

Sligo: Wednesday 02 March in the Sligo Park Hotel, Sligo

Dublin: Wednesday 13 April in the Louis Fitzgerald Hotel, Newlands Cross, Dublin

Cork: Wednesday 25 May in the Rochestown Park Hotel, Cork

Please let us know the delegates who will be in attendance and your preferred location. Where possible, we ask companies to send two delegates -  a representitive from senior management and from the personnel directly involved in the development and implementation of the plan.

For further information and to book, contact Andrew Mullins in Bord Bia 01 614 2276 or email Andrew.Mullins@BordBia.ie  or Sandra Hennessy, BIM on 01 2144113 or email hennessy@bim.ie

Download the Origin Green Workshop Flyer April-May 2016 (pdf 158Kb) 

Water Conservation 

Take the first steps in making savings in your business through water conservation with our on-line interactive tool


Training resources

Download the Resource Efficiency Guide for Seafood Processors (pdf 1,530Kb) 

Learn about the savings to be made through water utilisation

Gets tips on the efficient use of refigeration

Reports

EPS Report Fish Box EPS Usage and Disposal (pdf 1,894Kb) 

Application Form

Contact Us

Sandra Hennessy
Direct: +353 1 2144 113
greenseafood@bim.ie

Tomas Cooper
Direct: +353 1 2144271
greenseafood@bim.ie

Learn how we can work with your company to achieve efficiencies through the Green Seafood Business Programme