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Origin Green Seals Ballymaloe’s Commitment To Environment and Community
- 24 December 2014
Having become a verified member of Bord Bia's sustainability programme Origin Green in 2014, Ballymaloe Foods in Co Cork is focusing on four key areas as it plans a 10% growth in production capacity. They are: sourcing from suppliers with recognised certification, waste management, water management and the company's role in the local community.
Founded in 1990 by managing director Yasmin Hyde, the daughter of founders of Ballymaloe House restaurant Myrtle and Ivan Allen, Ballymaloe Foods manufactures a range of branded relishes, sauces, salad dressings and pasta sauces for retail and foodservice.
Employing 18 full-time and four part-time employees, the company prepares all products in its purpose-built kitchens in an 8,000 sq ft facility in Little Island Co Cork.
"Ballymaloe Foods has always focused on the environmental aspects of food production and endeavours to source as many ingredients as possible locally and within Ireland," said Hyde.
"The company actively sources ingredients from ethical and sustainable sources and regularly visits suppliers' production sites as part of its auditing process. This commitment is evident in its decision to procure bacon only from outdoor-reared pigs."
In 2013, the company sent 9.55 tonnes of waste to landfill. Under its Origin Green charter, Hyde said it aims to reduce this by 5% by 2017, through a 1% reduction year on year. "An audit of waste management throughout the factory will be instrumental to this," she notes.
While most of Ballymaloe Foods' suppliers now use minimal packaging and all packaging it uses is recyclable, a stretch target is to reduce the environmental impact of packaging materials even further. With this in mind, 85% of suppliers will be approached by 2017 by the company with a view to reducing packaging to a minimum. Regarding water management, the target is to achieve a reduction of 12.5% in water use based on a 2.5% reduction year on year by 2017.
"The better use of resources will further reduce the already low volume of water used in manufacturing processes. Staff training emphasising best practice in hose and tap use and recycling water used in clean-in-place processes for wash use will support this," Hyde explains.
The company is also currently in the process of installing a facility that will improve the overall quality of the waste water discharged.
In showing its ongoing commitment to energy reduction, Ballymaloe's Origin Green charter includes plans to recover heat from air compressors in the near future, while solar panels are currently in use on the premises to aid in heating water. Turning to the community, Ballymaloe Foods takes a 'top down' approach to community involvement with Hyde, for example, coordinating and participating in a community litter-picking scheme.
Ballymaloe Foods decided to take part in the Adopt a Road scheme between 2010 and 2013, creating two part-time jobs. This anti-litter programme run through city and county councils helps to improve the environment for locals, visitors and wildlife.
The company sponsors and supports many local events and teams as well as charities including Barnardos. In 2006, a staff member helped start a local fundraising initiative called Street Smart in aid of the Cork Simon Community. The company has put a financial support scheme in place for employees to purchase more energy efficient cars and is a member of Love Irish Food, supporting Irish jobs.
"Recognising the role of employees in the success of Origin Green, our goal is to introduce quarterly meetings with staff to assess progress to date and discuss plans, including monitoring targets set and reporting progress to management," said Hyde.
"This will strengthen the partnership between management and staff as we ensure Origin Green targets are met."
