All our point-paper sacks are made of 90 grams grease-free paper. Grease-free paper prevents dirty grease marks from pushing through the paper bag. As a result, your hands are never greasy and your snacks always look tasty.
Often paper bags are made of 80 or even 60 grams paper, for our bags we only use extra thick 90 grams paper. This thicker paper type ensures that snacks are kept warm and crispy for a longer period of time and that you do not burn your hands.
When it comes to glueing the bags, a potato starch based glue is used. This is an odorless food grade glue. All our products are made of FSC certified paper. This means that the paper is derived from forests that are managed in a responsible, sustainable manner.
There really shouldn’t be any such thing as waste
At our snack producer’s plant, they are continually investigating new options for reducing, processing or recycling waste during the production process in a way that will have the least impact on the environment, or that could even result in new and sustainable energy or materials. This approach fits in with the Waste Hierarchy (known in Dutch as De Ladder van Lansink), which is a standard used in waste management.
Want to know more about Waste Hierarchy of Van Lansink? please click here
Reducing waste on the production line is a point for attention in the 4WIN program that producer discuss every day with their staff on the production line. Aside from preventive action, our producer mainly does a lot of recycling. Clean foil residue is made into new plastic, cardboard and paper are recycled into new paper, and old iron is forged into new iron. The increase in the amounts of production waste in cardboard, foil and metal in 2015 is due to the way that their suppliers deliver the raw materials for our products. Our producer is very proud of the processed oil for deep-frying that they converted into 790,000 liters of biodiesel in 2016. The increase by 90,000 liters of biodiesel that could be processed from used deep-frying oil in the 2015-2016 period is the result of the increased volume of oven products (which are pre-fried in deep-frying oil) over this period. Our producer collaborates with the Dutch waste collector Van Gansewinkel for waste treatment.
Hazardous household waste (HHW) is processed in accordance with the law at specialized companies, and the residual waste is taken to an incinerator which converts it into new energy. Most of this residual waste consists of contaminated plastic from meat packaging. Our snack producer is also seeking a better solution for this kind of waste, but research carried out by the Netherlands Enterprise Agency showed that this waste cannot be recycled at present. Producer has installed a compactor container for plastic waste in the city of Tilburg in the Netherlands, making less waste transport necessary. Other waste originates from waste-paper baskets at offices, canteens and production rooms and consists of e.g. hairnets, vinyl and nitride gloves, paper tissues and paper towels. However, the relevant quantities are so small that separating this waste would have a greater impact on the environment due to the transport involved.
All raw materials used in our producer’s production lines that fall on the floor create Category 2 and Category 3 waste (this division is specified in European regulation (EC) no. 1069/2009). The sludge generated during part of the water purification process is classified as Category 2. This sludge is fermented, releasing gases that are upgraded to natural gas quality. The amount of this sludge waste is stable. In addition, part of the Category 3 waste – raw materials, especially meat, which can no longer be used for commercial purposes – is fermented and part is used as fodder for animals bred for fur. In 2015, this type of waste was considerably higher in the city of Maastricht than at their other locations. This was related to getting their new production process for fried noodle snacks under control. The total waste production at our producer’s factory plant was considerably reduced in 2016 relative to 2015.
Investing in the latest sustainable developments
Our snack producer accepts her responsibility in respect of the environment by actively and demonstrably focusing on reducing her environmental impact. This also applies to making her mobility processes more sustainable. One important point of attention is how they manage their transportation in relation to CO2 emissions. This is partially based on the 1997 Kyoto protocol that all industrialized nations endorsed in order to reduce greenhouse gas emissions.
In recent years, our producer have implemented a number of major changes that have led to a reduction of their annual CO2 emissions. In the Netherlands, they work with their logistics partner XPO Logistics. This company is Lean & Green certified, which means that they have proved they will be able to reduce their CO2 emissions by 20% within five years. The XPO Logistics vehicle fleet consists of 65 vehicles, of which 18 are Euro 6 certified. Our snack producer’s Belgian locations mainly use their own lorries (a total of four vehicles). The first two of their lorries were replaced by Euro 6 in 2015, and recently the last two were also Euro 6 certified.
These new engines have resulted in a substantial reduction in their fuel consumption as well as reducing our CO2 emissions. With the Euro 6 lorries from 2015, we save 7-8% fuel. The Euro 6 lorries that producer recently put into use are even more efficient; their fuel consumption is as much as 8% lower relative to the other Euro 6 lorries and more than 12% relative to the old Euro 5 motors. They have established this by comparing the monthly fuel consumption with the number of kilometers travelled. At an earlier date, they implemented various measures to reduce the cargo space after unloading, which enabled them to reduce their fuel consumption for cooling by more than 40%. And very recently, additional new trailers has been added that have thicker walls than the ‘old’ trailers, making the insulation value better. This helps to reduce fuel consumption for cooling further. And our snack producer also uses less fuel by improving their transport schedule. By consolidating addresses and scheduling fewer delivery days per week, they can say on average that they have achieved a 5% decrease in the number of kilometers for each trip. producer has also made progress in an ecological sense by collaborating with external transporters for deliveries to France and to the southernmost tip of Belgium (near Luxembourg). These destinations are difficult to combine with their other routes. These transporters are Van Den Broek from Londerzeel and Trans Europ from Sint-Truiden for the farthest point of Belgium and for France.
At our producer factory, their drivers receive ongoing training in the skills of their trade. One part of this training is how to drive in a defensive and economical manner, and all their drivers have passed this part with flying colors. Moreover, their Euro 6 lorries are equipped with Predictive Powertrain Control. This is an innovative system that takes the course of the road and imminent ascents and descents into consideration when the driver changes gear. It has enabled the producer to make a further 5% reduction in her fuel consumption. The Euro 6 lorries also have a Driver Performance Assistant that uses smileys at the end of the day to show drivers whether they are driving in the most economical way. When these vehicles are standing fully loaded at night, their cooling systems run on electricity. This means that they have achieved a substantial reduction in noise pollution – and the neighbors sleep all the better as a result!
Aside from engines and technology for reducing fuel consumption, the Euro 6 lorries are also equipped with technology that increases road safety for the drivers and other road users. The Mercedes Actros lorries are fitted with an ACC (Adaptive Cruise Control), an FCW (Forward Collision Warning) and an AEBS (Automatic Emergency Brake System). As the name suggests, the latter is an automatic braking system that activates automatically if the driver brakes too late when approaching the vehicle in front of him, or another obstacle. Another system installed in the Mercedes Actros lorries is the LDWS (Lane Departure Warning System), which tells the driver if he is keeping within the lines of his own lane.
Major steps made in energy reduction
We are aware of our substantial impact on the environment and the responsibility we have to keep this to an absolute minimum. The public and our stakeholders also demand this more frequently. Reducing energy consumption (gas and electricity) is one of the key environmental focus areas that our snack producer is actively and demonstrably concentrating on to reduce her impact on the environment and increase her company’s returns.
Our producer’s industrial plants in the city of Maastricht and in Belgium are ISO 14001 certified. Although their staff at their plants in the city of Tilburg and Helmond work in accordance with ISO 14001 certification principles, they have not yet been officially certified. They do not aspire to this certificate for the time being because this would only increase their administrative burden in respect of producer present working system.
In 2001, our producer was one of the first to join the long-term agreement (LTA) for energy efficiency in the meat sector at what is now the Netherlands Enterprise Agency. LTA3 took effect in 2012 and their Tilburg, Helmond and Maastricht locations have been participating in this ever since. The LTA commitment means that snack manufacturers Endeavour to achieve an annual energy reduction of 2% in gas and electricity per ton produced. Compared to the LTA in 2001, the challenge to increase profits currently lies in the processes in particular, because we have already made considerable progress in many fields. For this reason, they are looking for options to generate sustainable energy themselves and cooperating closely with relevant government bodies and other parties – such as their suppliers – to examine potential forms of collaboration in the supply chain. Our snack producer is also examining new forms of technology to find out whether this could contribute to their sustainability objectives. And of course, they are also on the lookout for other options for using (more) sustainable energy. With respect to electricity, our producer has consciously decided to purchase grey energy only. Using green energy costs extra money that they would rather use for investments in reducing their energy consumption.
Generally speaking, our snack producer have noticed that she uses a relatively large amount of energy. For example, their high gas consumption is due to the fact that our producer pasteurizes all its products. This requires a great deal of heat which is primarily obtained from gas. They have already achieved a 3% reduction in the amount of gas used per ton of production volume between 2009 and 2013. They did this in part by heating water using residual heat released from the gases in the steam boilers and thermal oil systems. Since the gas is mainly used in the steam boilers and thermal oil systems to cook and pasteurize their products, there are not very many options available for further improvement. The fluctuations in their gas consumption are mainly caused by the weather.
Our high electricity consumption is due to the number of machines used to manufacture the products. Moreover, most of our snacks are delivered at a temperature of minus 18 degrees Celsius. The cooling process from pasteurisation temperature to this ultimate temperature uses a lot of electricity. Together with frozen storage of raw materials and end products, this accounts for more than 50% of our electricity consumption. Incidentally, a reduction of almost 10% in our electricity consumption per ton of production volume was achieved between 2009 and 2013, despite the intrinsically high electricity consumption. We were able to do this by improving freezer control and installing more frequency inverters. We observed an increase in electricity consumption in the 2013-2015 period. This was due to an increase in co-packing activities that use additional energy and human energy that was replaced by electrical energy as a result of further automation. In 2016, the gas and electricity consumption fell slightly relative to 2015. In Mol, an IQF freezer was put into use in 2016, which represents a transition from Freon as a coolant to NH3, which led to a reduction in total energy consumption. In Maastricht, the lighting was replaced, leading to energy savings of 0.423 TJ. At this location, energy savings of 1.329 TJ were achieved through the fermentation of wet sludge from waste water.
Van Geloven also calculates its CO2 footprint (scope 1 and 2) on the basis of the gas, electricity and fuel oil we use. Compared to preceding years, we observed an increase in CO2 emissions for the first time in 2014. This was caused by the increase in our electricity consumption. In 2015, the CO2 emissions continued to increase slightly, and stayed at this level in 2016. The calculation for 2016 was made on the basis of a provisional emission factor. We will update this as soon as the emission factor for 2016 is known.
With respect to packaging, producer now purchases in the ‘chain of custody’ (which means the origin is fully traceable) without everything having to be certified. One example is the folding cartons that she purchases according to the PEFC or FSC certification label; each link in the supply chain is COC certified. If producer still had to be awarded the FSC certification label for folding cartons on top of all this, this would be no more than a purely administrative action that would involve unnecessarily higher costs without any added value for the environment.
With respect to the oil our snack producer uses in our snacks, this is entirely of vegetable origin and contains at least 70% unsaturated fat. At the end of 2014, producer changed over to 100% Segregated* palm oil for all our palm oil requirements. Since October 2016, our producer has been RSPO (Roundtable on Sustainable Palm Oil) certified. Our snack producer is currently investigating whether she could impose the 100% Segregated requirement on her suppliers too, for example in spice mixtures that include oil as an ingredient.