BIM, Ireland’s Seafood Development Agency, recently launched a Resource Efficiency Guide aimed at seafood processors to assist them to operate more sustainably at the annual Green Awards 2017 on the 21st February.
The guide contains great ‘efishiency’ tips and case studies based on areas that are of particular relevance to seafood processors namely; water usage, energy consumption, transport costs and waste management. The information in the guide is based on learnings and best practise procedures gained by BIM’s Green Seafood Business programme team and seafood processors on resource efficiency projects.
Working with BIM’s Green Seafood Business team, processors can expect to save considerable costs by maximising the efficient and sustainable use of their resources. With water representing a significant cost for seafood processors, identifying leaks in the factory can save businesses €1,000 per year based on a leak of 1 litre per minute. Energy is the largest overhead cost associated with seafood processing and transport is responsible for the majority of seafood CO2emissions.
Improving efficiencies in these areas presents a great opportunity to reduce emissions while increasing profit. Waste management is often overlooked in seafood processing as a potential area for cost savings and BIM recognise the importance of innovative reuse and recycling and how it can transform waste into valuable by-products.
The programme has already assisted over 30 seafood companies since it began in 2012. One of the programme’s participating companies, Castletownbere Fisherman’s Co-op, recently won the top accolade ‘Green Business of the Year’ at the Green Awards 2017. Donal O’Sullivan, Assistant Manager of the Co-op explains how they saved operational costs; ‘After over 40 years trading fish, we are keenly aware of our responsibility to our local environment and our fishing resource. Working with BIM and our Green team has resulted in a 3.5% reduction in electricity usage and a 36% reduction in waste to landfill despite a production increase of nearly 400 tonnes. We installed solar panels late last year which are expected to save us €18,000 a year in electricity costs’
To get a free on-site assessment on how sustainably your business is operating, seafood processors can download a Resource Efficiency Assessment (REA) form on www.bim.ie or email Sandra Hennessy or Tomas Cooper on firstname.lastname@example.org for more information.
Pictured at the launch of BIM’s ‘Resource Efficiency Guide’ at the annual Green Awards are Birgitta Curtin, Burren Smokehouse, Donal Buckley, Director of Business Development & Innovation, BIM and Sandra Hennessy, BIM Green Programme Co-ordinator