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Enhancing the Sustainability of Irish Seafood

Green Seafood BusinessBord Iascaigh Mhara

Sandra Hennessy

Overview

•Irish Seafood Industry

•Role of BIM

•Green Seafood Business programme– Case-studies– Green Projects

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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

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Irish Seafood Brands

BIM – Environmental Projects

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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

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Both environmental and economic impacts important…..

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

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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

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

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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”

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

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Daily electricity consumption Breakdown of cost per machine

An electricity monitoring system has been recently installed to

target high energy users throughout the site.

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

Surcharge Savings €1,000 Mth

Examples of bad practice

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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.

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

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

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Conclusion

• Improve profitability by reducing waste, energy and water costs

• Origin Green

• Food Harvest 2020

• Green the Sector Smartly

THANK YOU

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

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