ANZCO Foods’ energy saving achievements have been rewarded. The company has been named as the winner of the EMANZ Energy Management Award in this year’s EECA awards, in what judges described as a “landmark achievement” for the sector.
The company was also highly commended by the judges in the Auckland Council Large Energy User category at the awards ceremony in Auckland on 18 May.
“We’re thrilled,” comments ANZCO communications manager Janet Wright. “These awards are in recognition of ANZCO’s investment into improving its energy efficiency,” she says, adding that the company reached its target of 36 gigawatt hours in annual energy saving nearly two years ahead of schedule, so has now raised the bar higher.
Partnering with DETA Consulting, ANZCO set up energy-management committees at each of its seven meat processing plants and invested $3.9 million in a capital works programme. Hot water systems were upgraded, refrigeration improved and the old plant was replaced with state-of-the-art energy efficient technology (see FoodNZ, April/May 2013).
According to EECA, the investment is being quickly recouped in reduced fuel bills. So far, it says, ANZCO has achieved a 17 percent reduction in overall energy use, saving $2.6 million each year. As well, greenhouse gas emissions per kilogram of meat produced is down by 14 percent. Savings by the company are predicted to increase with progress constantly monitored and adjustments made to equipment and processors to keep energy efficiency at optimal levels.
The judges said: “ANZCO ticks all the boxes. Theirs is a textbook case of what an energy management plan should look like. Everyone’s on board, they show consistency across multiple sites and they’re eager to seek out further energy savings. It is an intelligent and committed display of energy efficiency that is heartening to see.”
EECA Business general manager Greg Visser says award winners have proven energy efficiency helps business to succeed.
This article appeared in Food NZ magazine (June/July 2016) and is reproduced here with permission.