|As large scale food and beverage manufacturers, all of our raw materials are sourced from the earth. Therefore, it is imperative that we manage our environmental footprint and are mindful of the impact we have on the environment as a whole. Pioneer Foods’ main environmental objective is to minimise and manage our environmental impact wherever possible. That means using the planet’s resources responsibly and doing more with less: reducing the amount of raw materials we need and the amount of waste we produce with every product.|
|We are committed to compliance with all relevant international best practice, national, provincial and local environmental legislation and regulation.
To view the Group environment policy click here.
|Energy, water and waste are the primary KPIs identified by the Group to monitor the impact of the business on the environment. These KPIs were chosen following an internal and external stakeholder engagement process during the formulation of the Group’s sustainability strategy. There is a strategy underway to convert each Pioneer Foods site into a “sustainable site” by 2020.The criteria (basis of measurement) against which KPIs are measured can be found here.|
|Energy savings are both a business imperative (in terms of achieving improved efficiencies) and an environmental responsibility as a good corporate citizen. At the end of the 2016 fiscal year, an estimated saving of R34, 4 million was achieved through a partnership with an energy service provider that identified potential energy optimisation opportunities at the Group’s sites.|
|In conjunction with energy solutions provider, Energy Partners, Pioneer Foods implemented a national solar programme. The programme entails the installation of large commercial solar systems with a combined size of 2.5 MWp at five of Pioneer Foods’ manufacturing facilities.|
|Water is a vital resource in Pioneer Foods’ production processes. The Group aims to measure and where possible, reduce the amount of water used per ton, per product produced. A Group-wide basic water assessment was completed in 2015, based on the locations of all sites. The geographic and catchment-specific risks were assessed for each operational plant.|
|A number of projects have been commissioned, which have resulted in improved process efficiencies and lower water consumption.|
|To further mitigate the effects of drought and climate change on business continuity, several service providers were appointed in 2016 to assist in reducing water consumption and identifying possible recycling or reuse opportunities on-site.|
|Waste is an output of Pioneer Foods’ business model. Waste Management provides secondary value-creation opportunities. Waste-reduction, recycling and reuse options are continuously explored within the business, particularly in the area of yield improvements and product waste. Standard contracts are in place with suppliers who recycle waste, and the Group continuously strives to make use of recycled material where possible.|