Biogas capture and use is to be studied over the next three years at the Waitoa-based tannery and rendering company Wallace Corporation as part of a new energy management programme for the company.
The work is all part of an agreement with the Energy Efficiency and Conservation Authority (EECA), signed late last year, aimed at heightening the company’s focus on sustainability.
Wallace Corporation will now start implementation of the programme, which is targeting savings of six gigawatt (GWh) hours of electricity a year – five times the amount of energy used by Waitoa households – and gas savings of 5.5 GWH a year by 30 March 2018.
Based on best practice, work will include identifying and ranking savings opportunities and installing energy monitoring and targeting equipment to help manage energy use. The agreement also makes provision for feasibility studies to examine biogas capture and use.
Wallace Corporation chief executive Graham Shortland, says the partnership is an important part of the company’s strategy to improve energy management across its business.
“By working in collaboration with EECA, we will provide industry leadership on better energy management practices, reducing total energy costs. This partnership aligns with our strategic aims around continually improving our sustainability credentials,” he says.
EECA account manager, Dane Fredriksson, says the authority’s partnership with Wallace Corporation builds on the opportunities for biogas production that the company has already undertaken.
“There is a large potential here for switching to renewable energy through the production of biogas from waste products. Wallace Corporation has taken this opportunity to provide industry leadership in a technology that has huge replication possibilities throughout New Zealand,” he says.
Wallace Corporation processes around 12 percent of the North Island’s renderable material from meat plants. The company has a dedicated environmental division focused on adopting processes and technologies in areas such as bio-energy and waste reduction.
This article appeared in Food NZ magazine (April/May 2016) and is reproduced here with permission.