Pilgrim’s UK is implementing a series of operational and sustainability enhancements to increase efficiency and capacity at its Kings Lynn site in Norfolk.
The Kings Lynn factory has delivered a programme over the last 24 months to improve yields, efficiency and reduce waste. Part of a £5 million investment, Pilgrim's UK said that the new technology will increase outputs by as much as 15% per week.
The site has invested £800,000 in automation in its packing facility to accommodate developments in the sector. This flexibility allows the site to pack single or combi packs through one system with the aim to speed up packaging lines by 12% to produce over 3 million packs per week.
Part of the investment also includes new meat slicing and packing technology, which has increased the line capacity by 25%.
"This investment forms the next step in our commitment to the ever-evolving UK market."
Dave Parker
The Kings Lynn site is also investing an additional £600,000 to drive greenhouse gas and energy reduction across the site. This has helped to replace the site’s vehicle fleet with electric alternatives, and supported upgrades to refrigeration plants and LED lighting across the site - all of which support Pilgrim’s UK’s 2030 strategy, which provides a roadmap to net zero for the business’ own operations by 2030 and across the entire supply chain by 2035.
The site has also committed to reducing plastics going direct to incineration and, so far this year, has saved 31 tonnes of plastic.
As well as contributing to its greenhouse gas reduction plan, this investment forms part of the business’ efforts to maximise operational capacity across its sites.
Dave Parker, site director at Pilgrim’s UK, said: “We have put a tremendous amount of effort and focus into our packaging lines to enhance our sustainability credentials. This investment forms the next step in our commitment to the ever-evolving UK market. I am really proud that the site is continuing to set high standards in efficiency and increasing its capacity to meet the demand, not just in our business, but across the industry.
“We’ve always got an eye on the future, looking for ways to improve what we do, responsibly and sustainably.”
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
