Six Step Process to Eco-efficiency
Manufacturers wanting to implement eco-efficiency at their site can follow this easy six step process. This process aligns with the Queensland Department of Environment and Resource Management's ecoBiz program.
Step 1 - Plan and organise
Step 2 - Baseline assessment
Step 3 - Survey
Step 4 - Action plan
Step 5 - Implementation
Step 6 - Reassessment and continuous improvement
By working through each of the steps manufacturers will be able to collate the information they require to:
assess their plant’s current water and energy use, and waste generation
identify opportunities for improvement
progressively implement eco-efficiency opportunities
continuously re-assess resource consumption to demonstrate savings.
Food processors click here for your self assessment guide.
Successful eco-efficiency relies on total commitment from mangement. A strongly committed and enthusiastic team leader, with as much expertise and experience as possible is required to establish and encourage teams and work with staff from all areas of the business to keep activities on track.
Food processors click here for your self assessment guide.
The baseline assessment is a means of understanding the current position of the company in terms of raw materials, energy and water consumed and waste generated. Establishing Key Performance Indicators (KPI) e.g. water consumption per unit of production (L/unit) will allow the business to evaluate the success of improvements and set improvement targets. Unit conversion for baseline.
Food processors click here for your self assessment guide.
A site survey will identify, locate and quantify unexplained resource losses and equipment items or activities that consume significant resources or generate excessive amounts of waste. An initial walk-through inspection will identify obvious areas of waste.
Once existing practices have been evaluated, businesses can start investigating eco-efficiency opportunities. Stage 3 of this website provides information on potential opportunities for improvement.
Food processors click here for your self assessment guide.
Developing an action plan allows the feasibility of each opportunity to be assessed. When assessing opportunities consider:
- potential changes to product quality
- impact on staff, customer and visitor health and safety
- impact on customer expectations
- improved or reduced environmental performance
- availablity of time and expertise
- ability to meet regulatory requirements
- hidden costs such as the true cost of water which includes heating, treatment, cooling, pumping and wastewater costs.
- economic feasibility including payback period which considers possible savings against capital, operating, maintenance and labour costs.
Action plans should list short, medium and long-term actions and include resources, persons responsible for implementation and priority for implementation. Most manufacturers prioritise actions based on how well they scored in the feasibility assessment and typically start with initiatives that are easy to implement. Including a list of other ideas to be considered in the future or require future investigation can help reduce work during the reassessment process. Recording the assessment of all opportunities and the reasons behind rejecting certain opportunities will allow them to be revisited at a later date without starting the process from scratch.
Food processors click here for your self assessment guide.
Provide adequate support and training to implement the plan. Providing feedback to staff on the success of initiatives will help to develop enthusiasm to assist in the implementation of more difficult projects. KPIs can be used to track the performance to keep staff informed, motivated and boost morale.
Food processors click here for your self assessment guide.
Regular reassessment of the action plan will ensure changes to operational procedures have been considered. Fostering a culture in the workplace of continual improvement can lead to innovative ideas and a motivated, happy workforce. Stage 4 of this website provides assistance to manufacturers on continuous improvement.
ecoBiz - Department of Environment and Resource Management - www.derm.qld.gov.au
ecoBiz is the DERM's signature partnership program with Queensland business and industry. ecoBiz provides a comprehensive framework to assist businesses identify efficiencies in waste, water and energy for financial and environmental benefits. Participants in the program can receive recognition for their good work by becoming ecoBiz Partners. Additional assistance is provided through case studies and fact sheets covering a range of topics relevant to manufacturing operations.
Confused? Need more information?
If you are still confused about eco-efficiency, contact us at the Working Group for Cleaner Production at The University of Queensland and we can either answer your questions or put you in the right direction.
Working Group for Cleaner Production
School of Geography Planning and Environmental Management
Chamberlain Building
The University of Queensland
St Lucia, Qld, 4072
Ph: (07) 3365 1545
Fax: (07) 3365 6899
j.gaffel@uq.edu.au