Resource Efficiency at ABP Food Group - Barry O'Donovan Environmental & Sustainability Officer - Green Business Tree
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Resource Efficiency at
ABP Food Group
Barry O’Donovan
Environmental & Sustainability
Officer
T. +353 (0) 41 6850 200
T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com E.
info@abpfoodgroup.com
www.abpfoodgroup.com
www.abpfoodgroup.com
Introduction
1. Sustainability at ABP
2. Resource Efficiency
3. Energy Reductions
4. Waste Management
5. Water Stewardship
6. Biodiversity
7. Communication
8. Benefits
9. Results
T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
www.abpfoodgroup.com
Group Overview
• At ABP Food Group we believe it is our duty to do
everything we can to ensure that our growth is not at the
expense of our natural environment – we want to “do more
with less”
• ABP Beef – one of the largest beef processors in Europe
with 20 sites in total; Ireland (6); UK (12); Poland (2)
• ABP Proteins – 2 Irish sites, which represent the rendering
and by-products division
• ABP Pet Food – 7 sites across Europe, producing high
quality pet food since the late 1960s
• ABP Renewables – 14 sites throughout the UK producing
biodiesel from used cooking oil T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
www.abpfoodgroup.com
ABP’s Commitment
• The beef industry is a significant contributor to CO2
emissions, water usage and waste generation
• As an industry leader, ABP has an important role to play
both on site and along the entire supply chain
• We have shown that sustainability makes good business
sense
• We continuously strive to decouple increased resource
consumption from increased production
• By taking small but definitive steps today, we intend to have
made big strides by 2020 and beyond
T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
www.abpfoodgroup.com
Sustainability at ABP
• From fresh beef to pet food and from rendering to
renewables we understand the fundamental of sustainability
by making sure nothing goes to waste
• Lean manufacturing provides the tools to achieve efficient
resource consumption
• Closed loop systems, bolstered by a circular business
model, enhance the initiative
• Sub metering with an integrated monitoring system allows
real time analysis of our processes
T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
www.abpfoodgroup.com
Resource Efficiency
• Develop a sustainability framework
• Measure and monitor resource consumption
• Set targets that align with specific KPI’s
• Identify hotspots in the process
• Identify reduction initiatives
• Communicate to stakeholders
with a dashboard display
• Iterative process to continuously improve T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
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Corporate Targets
T. +353 (0) 41 6850 200
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Energy Reduction
• Energy recovery from refrigeration system to pre-heat
process water
• Hot water reductions
– Sterilisers
– Evisceration table
– Wash down technique
• Optimise fat processing
– Good housekeeping
– Continuous monitoring
• Optimise blast freezing schedule
– Reduce the time to freeze product
– Full freezer policy T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
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Waste Management
• High-density polyethylene plastic trays have replaced
cardboard boxes for product distribution
• “Leakers” in the packing facility have been significantly
reduced by optimising the adhesion process
• “Every Can Counts” recycling initiative
• Reduced the amount of disposable gloves used in the
abattoir
• Colour coded bins in canteens to facilitate increased
segregation
T. +353 (0) 41 6850 200
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Waste Management
T. +353 (0) 41 6850 200
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www.abpfoodgroup.comWater Stewardship
• Principle 1: Abstraction
– Ground water sensitivity
– Periods of water stress
• Principle 2: Waste water treatment
– Risk mitigation
– Quality of the effluent discharged
• Principle 3: High Conservation Value
– HCV areas in a 25km radius around the site are identified and
described
• Principle 4: Waste governance
– Best Management Practices are in place
– Water Resources Management Strategy
T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
www.abpfoodgroup.comBiodiversity
• Approximately 1,000 indigenous trees have been planted at
ABP Cahir
• A bee hotel was also installed to encourage pollinating
insects to flourish
• This programme counteracts the negative environmental
impact of the beef industry
• Ecological analysis by a local third level institute has been
carried out
• Methodology in line with The National Biodiversity Data
Centre
T. +353 (0) 41 6850 200
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www.abpfoodgroup.comBiodiversity
T. +353 (0) 41 6850 200
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www.abpfoodgroup.comCommunication
We have tailored our engagement programme internally and
externally to ensure we can maximise the benefits of Doing
More With Less
• Suppliers
– Quality assurance schemes and Blade Farming
• Staff engagement
– TV screens in canteens and sustainability breakfast briefings
• Customers
– Farm to fork training sessions
• Industry
T. +353 (0) 41 6850 200
– Encourage others to develop initiatives E. info@abpfoodgroup.com
www.abpfoodgroup.comBenefits
• Stewardship – become industry leader with a holistic
approach to environmental impacts
• Setting targets AND achieving targets
• It makes good business sense
with reduced costs
• Award winning initiatives
• Positive feedback for all
the hard work
• Independent verification T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
www.abpfoodgroup.comOrigin Green
• ABP is a founding member of
Bord Bia’s Origin Green
Sustainability Programme
• The basis of the programme is the sustainability charter that
commits all participants to engage directly with the
challenges of sustainability
• In doing so, the food and drink industry will increase its
overall efficiency and competitiveness
• Ireland has the longest grass-growing season in the EU due
to frequent rainfall and a moderate temperature, so it is
imperative for ABP to operate responsibly to protect this
natural resource T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
www.abpfoodgroup.comCarbon Trust
• Full suite of standards – carbon, water, waste and carbon in
the supply chain
• Holistic approach with quantitative and qualitative analysis
• Specific policy
• Responsibility
• Communication
• Accountability
• Monitoring
• Targets
• Reduction programmes
• Capital investment
• Upstream impacts and downstream impacts T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
www.abpfoodgroup.comISO 50001
• Energy Management System certified to ISO 50001
standard
• Systematic and disciplined approach to energy reduction
initiatives
• Measurement and verification plans used
to control and monitor reductions
• Connection between procurement, design
and implementation
• Continuously improve the energy efficiency and energy
performance of the site
T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
www.abpfoodgroup.comE.W.S.
• The decision, not only to reduce water use, but to aim for a
sustainable water management, must be taken at the
highest possible level of management
• A clear strategy is prepared and fully
costed with benefits clearly identified
• Compliance with the standard
requirements are monitored and
reported in an internal system plan
• Certification is an independent verification that the water
management system is compliant with EWS requirements
T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
www.abpfoodgroup.comResults
The following absolute reductions were made during calendar
year 2014, despite a significant increase in processing
capability resulting in a 20% increase in production
• 50% reduction in water usage
• 35% reduction in associated gas consumption
• 8% reduction in primary energy
• 13% reduction in CO2 emissions
• Zero waste to landfill
T. +353 (0) 41 6850 200
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www.abpfoodgroup.comAwards Portfolio
T. +353 (0) 41 6850 200
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www.abpfoodgroup.comThank You
Thank you very much for hosting this event and
inviting me to contribute
I am happy to answer any of your questions…
Find out more at www.abpfoodgroup.com
Email: env@abpgroupenv.com
Phone: 052 744 1444
T. +353 (0) 41 6850 200
E. info@abpfoodgroup.com
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