52 2016 ANNUAL REPORT 2016 ANNUAL REPORT 53
GOVERNANCE AND RESULTSGOVERNANCE AND RESULTS
Structure of water supply (Like-for-like, all locations)
2016
2015
55.4% 44.6%
57.0% 43.0%
Directly drawn Purchased
in 2016, thanks to the eco-redesign of the pack for the Burgo de Arias minis production of our Spanish subsidiary Arias.
-28 tons of cardboard
-70 tons of plastic
Our progress
Reducing packaging and paper consumption
Conscious of the environmental issues at stake, for several years SAVENCIA Fromage & Dairy has devoted effort to reduc- ing the volume of its packaging. In 2016, several subsidiaries engaged in eco-design activities in order to minimize their environmental impact, mainly in the form of modification of packaging by reducing the thickness and quantities of the materials used.
In 2016, packaging and paper consumption, all materials and all product types included, increased by 7.9% over 2015 and included a significant increase in plastic and wood packaging, trends attributable to:
The development of self-service products and of portions and snacking products adapted to new modes of consumption;
Increased volumes and co-packing activity; Increased purchases of wood pallets given the increasing volumes transiting via the Group s logistical platforms and the renewal of its stock of pallets.
Actions for reducing consumption included: Reduction of packaging line losses; Redesign of packaging for certain products.
Partnerships are engaged in with various national bodies charged with collecting, sorting and recycling packaging.
Structure of consumption of paper and packaging
Structure of consumption of paper and packaging in 2016 (Like-for-like, all locations)
Paper Cardboard Recycled cardboard Plastic
Complex packaging Wood Other packaging
3.5%
24.3%
18.9%
11.0%
12.7%
8.0%
21.6%
Structure of consumption of paper and packaging in 2015 (Like-for-like, all locations)
Paper Cardboard Recycled cardboard Plastic
Complex packaging Wood Other packaging
11.2%
10.9%
9.4%
20.3%
3.8%
24.6%
19.8%
22% The extent of the gas saved saved in 2016 by our Kolb Lena production site in the USA, thanks to a new boiler.
Our progress
Improving energy efficiency
In 2016, the Group s energy consumption amounted to 8,010 GJ, a fall of 1.9% like-for-like compared with 2015.
The performance reflects the effectiveness of the best energy practices deployed at sites.
A steering committee engages in periodic monitoring to accel- erate the momentum of progress in 3 main areas:
Management of environmental incidents A crisis management system is operational at all the Group s manufacturing, logistical and administrative locations. Regular exercises are performed to check the responsiveness of this organization and to fine-tune its operation.
Best practices for preventing risks of fire, explosion, acciden- tal pollution and natural catastrophes are disseminated with the aim of reducing their impacts in the event of occurrence.
This preventive action is complemented by investment including the provision of sprinklers and water tanks, the securing of electrical installations, the creation of retention ponds, the reconstruction of industrial effluent networks, the reinforcement and improvement of water purification stations by means of pre-treatment systems etc.
The risks associated with climate change are not judged sig- nificant given the geographical location of our subsidiaries. To date, about 8% of our sites have nevertheless identified potential risks and prepared for their occurrence by devel- oping business continuity plans in the event of water short- ages and performing hydrological surveys. One site has for example created an overflow canal to protect against the risk of flooding.
Training and information of employees Each year, each Group location makes commitments to limit its consumption of water and energy as well as its generation of waste.
In 2016 several locations engaged in environmental protec- tion training and employee information including:
The monitoring and publication of environmental indicators;
Training in saving energy and water, waste management and sorting of waste;
Employee meetings to explain results and goals for progress.
In-house training for all supervisory personnel contributes to awareness-raising and helps deploy a true culture of environ- mental respect within the Group.
SUSTAINABLE USE OF RESOURCES SAVENCIA Fromage & Dairy s commitment to limiting its environmental impact involves all management levels and all processes with potential impacts.
The deployment and monitoring of action plans are sup- ported by specialized cross-functional committees (for water, energy, raw materials etc.) which help to identify and disseminate best practices.
Combating waste The Group has decided to launch, with participation by all employees, a program of industrial performance focused on combating waste and improving working conditions.
The aim is to reduce losses of raw materials and packaging, excess consumption of energy, water and cleansing prod- ucts, substandard products, breakdowns and unplanned stoppages, superfluous travel, painful physical postures etc. thereby combating all forms of waste.
The approach is one of lean production at every stage, by developing operatives autonomy and sense of responsibility to strengthen their involvement and foster their ability to propose solutions for improvement.
Encouraged by the results of the pilot phase performed in 2015, the Group has formed a dedicated team to deploy the method at all sites.
An internal training school has been created and numerous teams have been trained in the program s objectives and in the applicable tools for continuous improvement: 5S, problem-solving, Six Sigma, SMED, performance routines.
Other complementary actions developed to limit food wast- age include the development of formats adapted to con- sumers needs (portions, re-sealable boxes etc.) or gifting to food banks.
Optimizing consumption of raw materials The Group engages in continuous review of manufacturing processes in order to maximize milk transformation and enhance the value of byproducts.
The standardization of processes and operating methods, the generalization of high performance equipment, and loss reduction plans, all help reduce consumptions.
Complete analysis of material yield enables operating teams to optimize manufacturing process control.
The quantities of milk purchased constitute confidential data.
Reducing water consumption Reported water consumption equates with water directly drawn or purchased; recycled water from manufacturing processes is thus not taken into account.
In 2016, water consumption amounted to 15.8 million m³, down 0.9% like-for-like.
These results translate the commitment of our sites and the effectiveness of their initiatives:
Improvement of metering, daily monitoring and definition of target consumption for each workshop, communication of results to operatives to improve day-to-day control;
Partial recovery of water in whey which is filtered then used for external washing;
Optimization of cleaning processes: attachment of water pistols to hoses, recovery and reuse of water used to rinse tankers and cool pumps, modernization of cleaning-in- place equipment, adjustment of cleaning frequencies and rinse times, reduction of losses when purging;
Motivation of employees based on training, continuous improvement and the creation of working groups.
Water supply Local water supply constraints are rare and essentially sea- sonal in nature. They only affected 10.2% of the Group s loca- tions in 2016.
Like-for-like, 55.4% of the water consumed in 2016 was directly drawn water, a fall in comparison with 2015.
In France, the Group participates in shared efforts to identify the most effective practices and technologies for limiting the use of directly drawn water.