Page 44 - Food&Drink Business Magazine July-August 2020

SUPPLIER SPOTLIGHT
Supply chains and operational conditions are subject to increasing uncertainty. CEO of food industry sustainability specialists Cress Consulting Julia Seddon explains the importance of understanding the implications for food industries.
Climate change and global pandemics mean the grass isn’t always greener.
Future risks, sustainable solutions
DISRUPTION, adversity and challenge are nothing new in the food industry.
The climate is getting hotter and drier and access to essential resources like water and energy are more frequently disrupted. Consumers expect more action around sustainability and customer requirements have ramped up accordingly.
As we adapt as a society to higher temperatures, reduced rainfallandtheordealsof
ABOVE: Not that pretty but still with pumping power.
global restrictions, food producers and manufacturers face real challenges.
Drought, bushfires, storms and now pandemic play havoc with supply chains and business models making it increasingly important to find ways of maintaining profitability and growth in an ever more challenging environment.
Understanding the risks of climate change and water scarcity canhelpensureorganisations
find options to help create a more resilient, sustainable future for their business.
Working towards a more sustainable business model also offers opportunities
to save costs and improve compliance, operational efficiency and performance.
Reducing water use and food waste are practical examples of opportunities to not only improve performance, meet targetsandreduceoperating
costs but also to reduce carbon emissions and reduce the risks of water scarcity.
Investing in a thorough understanding of the specific risks, impacts and opportunities that affect you and your supply chain increases your resilience and ability to face the challenges.
Working with expert support can help you identify the
right sustainability solutions foryourbusiness. ✷
World class pumping
When meat and smallgoods producer the Herd Group wanted to reduce its wastewater levels, it contacted Hydro Innovations for a solution.
THE Herd Group is an Australian owned company supplying high quality lamb, mutton and beef as well as a number of further processed foods and smallgoods to both local and overseas markets. Founded in 1951 and based in Geelong, Victoria, the company employs more than 380 staff.
When its engineering manager Trevor Egan sent Hydro Innovations regional manager Graeme Spence pictures of the company’s existing wastewater pumps, he pointed out they were Gorman- Rupp and that some had been in use for around 30 years. While
they didn’t look that great, they pumped “as good as Arnold Schwarzenegger”, Egan said.
Spence recognised the pumps from Gorman-Rupp’s “Classic T” range of self-priming wastewater pumps, which have been superseded by its “Super T” line-up.
Spence says the ranges are identical in dimensions and hydraulics, but the Super T range has enhanced servicing and safety features.
“Internal clearances can be adjusted in minutes without having to disconnect the pump from piping or without even opening the pump. This means
that pumps can maintain peak efficiencies for the life of the installation, delivering asset owners with energy savings,” he says.
Gorman-Rupp pumps are heavily used in the food process industry, particularly by companies that don’t compromise on safety and reliability, Spence says. “They are surface mounted so operators can access them easily for monitoring and maintenance, and because they are cast, machined, assembled and tested in the USA, reliability, performance and parts support are guaranteed.” ✷
44 | Food&Drink business | July/August 2020 | www.foodanddrinkbusiness.com.au