1999 CERES report

 

Section 10:

Priorities & Challenges


SUMMARY


As a frozen dessert manufacturer, Ben & Jerry’s greatest impact on the earth can be seen in the following four areas:


  • Water Use

  • Dairy Waste

  • Solid Waste

  • Energy Consumption

As already noted, dairy waste is a significant environmental factor for Ben & Jerry’s. In 1999 alone, the company generated over 2,000,000 gallons of waste. And because the volume of dairy waste consists of approximately 75-80% water, the company is also seeking ways to concurrently reduce the impacts of its water usage. While these yearly waste/water-use values are decreasing, the reduction rates have not been as aggressive as we would like to see. In order to significantly reduce our dairy waste and water use, the company will have to fundamentally evaluate how it makes ice cream.


Solid waste reduction is also a major concern for Ben & Jerry’s. In 1999 the company generated 793 tons of unrecycled waste with major outputs being trashed pints (pints pulled from the process that do not meet our high quality standards) and incoming ingredient packaging. For Ben & Jerry’s this represents an area where major improvements can be made in waste reduction by changing the way ingredients are received and how pints are designed; both of these issues are being addressed.


Initiatives to increase energy efficiency are ongoing at Ben & Jerry’s. Conventional dairy manufacturing processes consume substantial amounts of energy, yet the company continues to find ways to utilize energy more efficiently and to find opportunities to use alternative sources.


Reflecting these metrics, then, are the following top four Ben & Jerry’s environmental priorities:


  • Water Use Reduction

  • Dairy Waste Reduction

  • Solid Waste Reduction

  • Energy Efficiency

In 1999, Ben & Jerry’s made some advancements which strongly reflect the company’s commitment to reducing the impact our manufacturing process has on the environment:


  • The company continues to conduct numerous energy audits and evaluations on an ongoing basis. Many of the suggestions provided in this report have been implemented, where appropriate. The company continues to explore alternative methods to transport product and to decrease emissions associated with distribution.

  • Both our Waterbury and St. Albans manufacturing facilities conducted Solid Waste audits in an effort to identify recoverable items.

  • The St. Albans facility completely eliminated phosphorus and chlorinated cleaning products.

  • Our Distribution Center manages all broken pallets by building bins so that the wood does not end up in its solid waste stream, and gives the wood away.

  • Springfield installed an "Optek" sensor in their mix room to reduce dairy from going to drain. By changing procedure to divert first rinses from the drain to be reclaimed or managed as dairy waste, significant reductions were achieved.

  • All facilities changed soft drink and coffee machines to those that do not use disposable cups.

  • Although the amount of dairy waste is slowly decreasing each year, this remains as the company's most significant environmental impact. Unfortunately, it is probable that more substantial reductions will not occur without technological innovation in the way we make our ice cream.

  • All manufacturing plants initiated select products in bulk containers.

  • The company initiated the Vermont Sustainable Agricultural Project.