Methods for seafood processors to operate more sustainably are outlined in an Efficience Guide developed by BIM.
(l) Donal Buckley,BIM; Donal O’Sullivan, Castletownbere Co-op and Sandra Hennessy, BIM; (r) Birgitta Curtin, Burren Smokehouse; Donal Buckley, Sandra Hennessy, BIM
The guide contains ‘efishiency’ tips and case studies relevant to the seafood sector, namely water usage; energy consumption; transport costs and waste management.
Working with the agency’s ‘Green Seafood Business’ team, processors can expect to make savings and increase profit by maximising efficient and sustainable use of their resources. Identifying water leaks could save €1,000 per year based on a leak of 1 litre per minute. Energy is the largest overhead cost associated with processing and transport and is responsible for most of seafood CO2 emissions.
Since 2012, the programme has assisted over 30 seafood companies.