THE Baking Industry Association of Victoria (BIAV) is looking at a number of initiatives that will assist the baked goods industry in reducing waste and maximising efficiency.
Executive officer at the BIAV, Cheryl Downie, says that waste reduction and maximising efficiency is a major issue within the industry, and something the association is actively promoting to its members.
The Association is working in tandem with the Australasian Energy Performance Contracting Association (AEPCA) to encourage bakeries to use AEPCA’s Best Practice Guide to Measurement and Verification of Energy Savings.
Rob Turner from the AEPCA said that the baked goods industry is just starting its foray into waste reduction and energy efficiency, and believes there is much that could be done to streamline the production of baked goods.
At this stage, he suggested that baked goods manufacturers could probably save money by increasing efficiency in a number of areas, but that further investigation would need to be done in order to set a specific action plan.
“I would think lighting, space heating/cooling, ventilation, refrigeration, steam and hot water are certainly areas that could be improved, and possibly others as well,” Turner said.
Another partnership BIAV has forged in its quest for increasing efficiency is with Ecorecycle Victoria.
In the first half of 2004, food processors were able to apply for grants to help them determine the efficiency of their production plants and processes. BIAV has been active in encouraging the baked goods sector to apply for these.
The industry-focused productivity exercise was designed to take a look at the material and system costs associated with the generation of waste.
The outcome is expected to enable industry to understand the true cost of waste in the manufacturing process. Participants will ultimately gain significant insight into their own plant’s efficiencies.
“We will part fund selected companies to undertake appropriate evaluation, redeploy staff or engage consultants for the purpose of collecting reliable data,” Ecorecycle’s manager for sustainable production, Jon Ward, said.
“We envisage covering up to 50% of costs capped at a maximum of $15,000 per industry partner. I expect the subsequent information will be of great value to those selected to take part in the exercise and, of course, our business advisors will provide support and advice as required,” he said.
And while the baked goods sector is still at the beginning of its journey towards waste reduction and therefore energy efficiency, one food processor has already proven it can be done.
In late May, Masterfoods Australia was presented with a Waste Wise Local Education Special Initiative award by Ecorecycle Victoria for its work on waste reduction at its Ballarat premises.
The awards aim to recognise the work done by organisations in displaying excellence in innovation and leadership through Waste Wise education strategies and activities.
Masterfoods’ program included the following features: emphasis on motivating and involving the whole organisation in the program; the waste wise action team representing all departments, with a mix of junior and senior staff; the achievement of substantial reductions in waste to landfill and therefore dollar savings; and an opinion survey that indicated large increases in environmental knowledge and action and a strong flow-on effect to life outside work.
Ward said the information ultimately collected in the latest round of grants will be used to guide other industry members in avoiding or reducing waste, strengthen the understanding of waste as a business cost and make available well-researched case studies.
BAIV (03) 8371 0766
biav@baking.com.au
www.baking.com.au
AEPCA: www.aepca.asn.au