Trevelyan Pack and Cool

Element - - BUSINESS -

Be­ing at the cen­tre of the Bay of Plenty ki­wifruit in­dus­try, Trevelyan’s Pack and Cool knows that in five years’ time its busi­ness will be sig­nif­i­cantly dif­fer­ent than it is to­day.

Gen­eral man­ager Stephen But­ler be­lieves the work it has done on sus­tain­abil­ity makes it bet­ter placed to with­stand the up­heavals coming from the im­pact of the PSA virus on the crop.

The 60-year-old Te Puke-based com­pany adopted lean man­u­fac­tur­ing tech­niques sev­eral years ago to take cost out of its op­er­a­tions, and that phi­los­o­phy of con­tin­u­ous im­prove­ment helped its re­cent adop­tion of sus­tain­abil­ity poli­cies.

“The younger gen­er­a­tion really un­der­stands this and chal­lenges us. They want to be part of a busi­ness that is sus­tain­able,” But­ler says.

Trevelyan’s took a triple bot­tom line-ap­proach to sus­tain­abil­ity – en­vi­ron­ment, so­cial im­pact and fi­nan­cial.

“We looked at re­duc­ing waste and it had a phe­nom­e­nal im­pact there. We also had a look at our car­bon foot­print and un­der­stood more about the neg­a­tive things we do to the en­vi­ron­ment.”

Its cool­stores are now di­vided into sep­a­rate rooms so elim­i­nat­ing the need to keep chill­ing large empty spa­ces when they are not filled.

Trevelyan’s has about 100 per­ma­nent staff and takes on an­other 1400 in the pick­ing sea­son.

Train­ing and health pro­grammes led to a more en­gaged work­force, and there have been com­mu­nity outreach pro­grammes such as tree plant­ing.

The shifts, which run 24 hours dur­ing the sea­son, were changed from six days on, one off to six and two.

“I think there is a pop­u­lar mis­con­cep­tion that to be sus­tain­able costs money, for us, go­ing down that route has made us a more ef­fi­cient busi­ness,” he says,

Trevelyan Pack and Cool has put a range of ini­tia­tives in place for the Get Sus­tain­able Chal­lenge.

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