Trevelyan Pack and Cool
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,