Environmental thinking at Hes-Pro
The Hes-Pro distribution centre is an excellent example of eco-efficient thinking, as every type of supply from uniforms and marketing materials to salads and mayonnaise is distributed from Hes-Pro to every Hesburger restaurant in Finland. The only item not supplied by the distribution centre are hamburger buns.
At Hes-Pro, reducing the amount waste and consistent recycling are part of every employee's daily routine. All waste is sorted and immediately prepared for recycling. Cardboard, glass, plastic, and metals as well as recyclable pallets, machines, and equipment are all recycled. Hes-Pro collects an estimated 30,000 litres of used vegetable oil each month from Finland’s Hesburger restaurants. The oil is recycled and used for instance in marine bio-fuel production.
Proper planning saves time and the environment
When all supplies are sent out from one location, they get to the restaurant in a single shipment, thus eliminating any extra time needed for packing and unpacking the pallet. Supply delivery routes are carefully planned in advance, and supplies are loaded onto trucks using automation logic, thus allowing them to be unloaded according to the truck route. Standard-compliant equipment is also used in packing and transport in order to reduce emissions and increase efficiency.
Proper planning and cost-effective operations save time and the environment. Functional cooperation between various actors, such as the distribution centre, logistics firms and restaurants is vital to eco-efficient operations. Unnecessary transports are minimised and trucks are only dispatched to restaurants assigned for delivery at a given time. Transports are monitored and drivers are trained to drive in an environmentally-friendly way.
Self-monitoring minimises risks
The cornerstone of environmental thinking at the distribution centre is precise self-monitoring. The storage, placement, inventory turnover, and packaging of supplies are done in accordance with a precise plan. Food safety requires close monitoring to ensure that ingredients remain in top condition and cannot spoil. An integral part of self-monitoring is temperature monitoring, with the primary purpose of ensuring that harmful microbes do not multiply.
Minimising food waste is one of the most important aspects of Hes-Pro's environmentally-sustainable operations. In self-monitoring, every effort is made to identify risk situations effectively and utilise information on potential risks to further develop the perations. In addition to checkups carried out by the Finnish Food Safety Authority Evira, self-monitoring is also steered by Hesburger's own high quality standards.
Cleanliness and water conservation go hand in hand
The latest and biggest environmental contribution made by Hes-Pro is its Cleaning in Place (CIP) production line cleaning system. The system is based on a cycle cleaning technique in which the cleaning solutions and water are pumped through the equipment in a preset order. System cleaner solution from the cleaning cycle is automatically returned to the cleaning tanks for re-use.