Committing to protect water resources
Water is an essential element of the fermentation process. Consumption of this resource can total up to 30 m3 per tonne of fresh yeast. This precious resource for Lesaffre is a key component in the optimisation of procedures at its 55 production sites. We take a look at the example of the Marcq-en-Baroeul site in France.
Société Industrielle Lesaffre (SIL) has committed to optimising its production resources and in 2013 promised to cut its borehole water consumption while at the same time continuing to increase its capacity. The goal was to maintain abstraction volumes at a level comparable to the years 1999-2002.
Collective and cross-functional involvement of employees
An energy/environment working group helped to make this initiative a success. The supervisory staff at the “water users” workshops also helped to draft specifications with the aim of defining the optimisations to be made. Between 2002 and 2013, the decrease of around 24% in the m3-per-tonne ratio of fresh yeast helped to maintain groundwater abstractions at a level comparable to 2002.
Water preservation, an issue that the Group holds in high regard, is a powerful driver for developing innovative technologies. The know-how acquired feeds into the best practices made available to Lesaffre subsidiaries.
By limiting its environmental impact and mobilising all of its partners around this issue, SIL conveys a positive image to residents and local authorities.
Nine decisive actions for optimising water consumption
No fewer than nine actions have been put in place to achieve the objectives set. Water meters have been installed on the main user stations, cleaning systems in place have been deployed with optimised use of detergent and disinfectant solutions, and the cleaning units have been automated to ensure improved sequencing of the cleaning of facilities. The recovery of boiler room condensates has also been significantly improved.