We have decided to keep the factory in the city centre, upgrading a historic building in Turin, with precise and targeted investments, aimed at renovating the existing building and remodelling it according to the needs of a production site, in perfect harmony with the neigh- bourhood.
Barrier structures were installed to reduce the acoustic impact of the production plant on the neighbourhood.
Keeping the plant in the urban area has allowed us to facilitate the movements of our employees, lowering the environmental impact. This happens by reducing the kilometres needed to come to work and then promoting other means: feet, bicycle, public transport or cars shared by several employees.
MEANS OF TRANSPORT USED TO REACH THE WORKPLACE
GOALS BY 2025:
OPERATE INCENTIVE POLICIES FOR EMPLOYEES TO REACH THE JOB WITH
To develop energy sustainability, we pay maximum attention to the aspects concerning the eciency of energy consumption.
In fact, in recent years, the plant’s energy and water consumption have been drastically reduced thanks to solar panels and a heat recovery system.
REDUCTION OF ENERGY CONSUMPTION
– Drafting and commitment in the implementation of an Energy and Environmental Policy;
– Establishment of the Energy Management System for the correct use of energy sources;
QUEST FOR INNOVATIVE TECHNOLOGICAL SOLUTIONS
MULTI SOURCE ACCUMULATION SYSTEM which obtains the surplus heat produced by:
– solar thermal;
– steam boiler;
– gas boiler;
– condensation of refrigeration systems;
REDUCTION OF WATER CONSUMPTION
– Creation of a closed refrigeration circuit for the recovery of the water used in the cooling of machinery;
– The water recovered and cooled again is put back into circulation without drawing on new drinking water;
ENERGY PERFORMANCE OPTIMIZATION
– Replacement of compressors with more efficient alternatives;
– Intervention with cost reducers;
– Installation of a steam accumulator;
MONITORING OF ENERGY CONSUMPTION
– Installation of a system for monitoring consumption;
– We use the support of an external consultant to monitor and improve our eciency in terms of energy consumption;
– 100% electricity from renewable sources;
– Installation of solar panels;
– awareness campaign aimed at reducing electricity consumption in offices and production;;
– involvement of all employees for greater awareness;
THE PRODUCTION PLANT
The second floor of the building was built with materials that allow an important and continuous distribution of sunlight: the large windows and the zenithal lighting points allow us to reduce artificial lighting as much as possible.
LED lighting was installed in all departments to lower consumption and reduce the waste of electricity.
All the motors installed outside the building were shielded by soundproofing barriers to limit noise pollution resulting from their operation.
In conclusion, we can proudly state that over the years, there have been several initiatives aimed at enhancing and re-functionalizing this historic building located in the city centre.
The waste associated with the production of chocolate is fairly limited. Products rejected for purely aesthetic defects can be melted and cast again in the mould.
Exceptions are discards due to any non-suitability regarding food safety, which represent a borderline case and of little significance in quantitative terms.
To fight food waste, products that are poorly wrapped or we cannot melt again, are sold packaged and sold as second-choice imperfects.
Additionally, in 2020, we have started a collaboration with TooGoodToGo that has allowed us to save …kg of chocolate that would have been otherwise wasted.
In terms of quantity, the most important waste of production is represented by the peels of the cocoa beans and the cuticles of the hazelnuts. At the moment they are collected and used by an external farm, which reuses them in agriculture.
Following the 3-R (reduce, reuse, recycle) principle, in collaboration with us, four students of the Polytechnic of Turin have started a research to give a second life for the cuticles of cocoa beans and hazelnuts, waste material for us, giving life to Bùgia. (bugia.000webhostapp.com/index.html)
Hence the idea of creating a 100% biobased and biodegradable bioplastic, capable of replacing disposable cups and spoons for the confectionery market, produced with our waste materials. In this way, a plastic derived from our own waste was obtained allowing us, thanks to a systemic vision, not to generate waste and bring back to the earth the intrinsic properties of the cuticles of hazelnuts and cocoa beans.
DEVELOPMENT OF NEW SOLUTIONS FOR THE USE OF COCOA
AND HAZELNUT WASTE
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