At A Glance The Green Seafood Business Programme Project Description

At a Glance
BIM introduced a pilot programme

to seven seafood companies
looking at reducing environmental
inputs.
2010-ET-CP-21
Project Description
The Green Seafood Business Programme
The project was implemented through

the conduction of environmental
reviews and recommendations for
improvements. The surveys identified
areas and alternative work practices
that could be implemented to reduce
the input of water and energy.
The largest and most costly waste

streams of the sector are water and
energy consumption through
inefficient processes and utilisation.
The programme involved
environmental audits, installation
of monitoring equipment and
building on-site awareness of the
opportunities for improvement.
The programme outcomes were
achieved through leak detection
and efficiencies within process
water and cleaning water.
A company can expect to
reduce water consumption to
3
3
between 800m and 6,400m per
year resulting in
1,000 to 14,500 annualised cost
savings.
The Energy savings are in the
thousands of euros in terms of
improving energy management e.g.
company saved 1,000 a month on
wattles charges simply by replacing
a fault capacitor. Further work on
this is on-going.
A key position for Irish Seafood
Sector is to enhance the credentials
of Clean Green and Sustainable.
Water:
Bord Iascaigh Mhara

BIM, Crofton Road, Dun Laoghaire,
Co. Dublin, Ireland.
www.bim.ie
Bord Iascaigh Mhara (BIM) was
established under the Sea Fisheries Act of
1952 and is the state agency with
responsibility for the development of the
seafood industry, including sea fishing,
aquaculture and the seafood processing
sector.
To facilitate the programme in-line Wifi

water meters were installed as a
management tool. This allowed
companies to identify when there was
an increase in usage.
A follow-up audit was undertaken to
determine the level of change and to
give feedback to the companies on
outstanding or further development
that could be achieved.
3 water meters on site monitored
The sector comprises 130 seafood

processing establishments ranging from
small artesian processors to large multi
million euro business, with a range of
products across pelagics, whitefish,
salmon, shellfish and ready-to eat
products.
Aims of this project
The main aim of this CGPP project was to
reduce water and energy costs within the
seafood processing sector.
The aims were to be achieved by:
better monitoring and management
of those utilities,
to build awareness to highlight the
benefits of better environmental
management and
to develop a green image for the Irish
seafood processing sector consistent
with the agri-food policy Food
Harvest 2020.
Energy
Energy efficiency centred on
refrigeration and the adoption of
fundamental management issues to
improve efficiencies in chills and cold
rooms.
Outcomes
Gains / Impacts
The following is a summary of the

environmental and economic benefits
from this project:
Basic detection of leaks at incoming

stage, including the number of meters
is the starting point that yielded
improvements for most companies.
The leak detection begins at the
meter level, as in most cases
significant water leaks were detected
at this point.
The second stage of detection moves
to within the plant, where significant
savings can be achieved, anything up
to 5000 worth of water on repairing
leaks and zeroing the companies
background water use.
The third area for water reduction
was in the cleaning stage which uses
about 38% of overall water usage.
The clear outcome is that changes in
the cleaning procedures can
significantly reduce water utilisation
and costs.
The fourth outcome is to look at
water utilisation with the process,
especially refrigeration coolant
systems that use significant amounts
of water.
Doing a Water Balance
The overall savings and reductions in

water and energy usage varied
between the establishments.
The average water reduction at the
individual processor level varied
3
3
between 800M and 6,400M per
year.
The financial cost savings similarly
varied from 1,200 and 14,500 per
year, based on water charges only.
The energy savings are in the
thousands of euros in terms of
improving energy management. A
company saved 1,000 a month on
wattles charges simply by replacing a
fault capacitor. Further work on this
is on-going.
Lessons
Water and energy reduction are
possible within any plant based
on a number of criteria been in
place.
Company commitment to assign
necessary time
Installation of a remote monitoring
devices essential.
Training and mentoring of company
staff.
Develop a small pocket booklet that
could be given to key maintenance
staff in conjunction with an onsite
training
day
on
effective
environmental management.
Communications via mail shots and
trade press to the rest of the Seafood
processing sector on the merits and
cost benefits of management utility
costs.
A key position for Irish seafood is to
enhance the credentials of Clean Green
and Sustainable.
More Information and Contact:
The Green Seafood Business Programme
was funded by BIM and the EPA Cleaner
Greener Production Programme.
Paul Ward
BIM, Crofton Road,
Dun Laoghaire,
Co. Dublin
Tel +353 (0)1 2144100
The Cleaner Greener Production

Programme (CGPP) of the EPA is funded
under the National Development Plan 20072013. The CGPP was launched in 2001 as a
grant scheme to fund Irish organisations to
implement cleaner greener practices while
achieving significant cost savings.
Cleaner Greener Production is the
application of integrated preventive
environmental strategies to processes,
products and services to increase overall
efficiency and reduce risks to humans and
the environment.
Production processes: conserving

raw materials and energy, eliminating
toxic raw materials, and reducing
the quantity and toxicity of all
emissions and wastes
Products: reducing negative
impacts along the life cycle of a
product, from raw materials
extraction to its ultimate disposal.
Services: incorporating
environmental concerns into designing
and delivering services.
The programme aims are focussed on

avoiding and preventing adverse
environmental impact rather than treating
or cleaning up afterwards. This approach
brings better economic and
environmental efficiency.
The CGPP is funded by the EPA STRIVE and
NWPP programmes
Additional case studies from companies that
participated in CGPP are available on our
website (www.cleanerproduction.ie),
including:
A full technical report for each project
Programme brochures, summarising all
projects funded under CGPP
More information on CGPP is available from
the EPA:
Lisa Sheils
Environmental Protection Agency,
Richview, Clonskeagh,
Dublin 14, Ireland
Tel: +353 (0)1 2680100
http://www.epa.ie/researchandeducation/research

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At a Glance

BIM introduced a pilot programme

The Green Seafood Business Programme

The project was implemented through

The largest and most costly waste

Bord Iascaigh Mhara

To facilitate the programme in-line Wifi

The sector comprises 130 seafood

The following is a summary of the

Basic detection of leaks at incoming

The overall savings and reductions in

The Cleaner Greener Production

Production processes: conserving

The programme aims are focussed on

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