There are savings to be had

13 November, 2006

The average meat business can save up to 50% on water, waste and effluent costs, 20% of its energy bill, 10% on its labour costs and 4% on its materials handling, delegates at the AIMS conference were told.

The average meat business can save up to 50% on water, waste and effluent costs, 20% of its energy bill, 10% on its labour costs and 4% on its materials handling.

Furthermore, abattoirs can avoid up to 50% of disposal charges by running gut rooms more efficiently, Christine Walsh of the Red Meat Industry Forum told delegates.

A plant could save 6% on its annual turnover if all the above were achieved, representing £240,000 extra profit for a business turning over £4m a year, she said.

RMIF is now targeting small and medium size businesses, and organising 'awareness' evenings, workshops and young leaders courses.





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