Gold Meat  Gold Meat makes traditional jelly products with genuine skill and craftsmanship. Where necessary, work is done by hand and, innovative industrial processes are used wherever possible. Our products are differentiated by their typical full, creamy taste.  This comes from using an authentic traditional recipe. We offer a wide variety of products to appeal to young and old alike.

 

This wide range is supplied under the brand names Gold Meat, Trendition and Pick’anterie as well as under private labels. We believe in socially-responsible business (the so-called ‘CSR’ standard) to face the challenges of today and tomorrow.

 

Gold Meat sets high standards when it comes to hygiene, food safety, inspection and

 traceability. Using a continuous process of innovation and renovation, we aim to keep making and selling better products that consistently meet the end-user’s needs.  We therefore invest continually in our people, and work hard to reduce our ecological footprint.

 

GOLD MEAT

STRUCTURE AND SCOPE

Gold Meat

 

WE ARE CURRENTLY MARKET LEADER IN THE BENELUX AND PROUD OF IT,

PARTICULARLY BECAUSE WE HAVE RETAINED OUR OWN IDENTITY THANKS TO OUR CRAFTSMANSHIP.

Market leader in jelly and aspic

 

Today, in the niche sector of jelly & aspic products, Gold Meat is market leader in Benelux. We are also the largest exporter of jelly products in Benelux, and to countries such as Germany and France.

 

Financial health

 

Our mission

 

Gold Meat Belgium aims to secure its position as leader in Benelux and to consolidate its position in Europe.

 

  • We respond to changing eating habits, current trends and local needs.
  • We believe in innovation..
  • We will continually renew ourselves to make even better products.
  • We aim for top quality by setting the highest standards in hygiene, food safety, inspection and traceability of our meat products.
  • We aim to make an active contribution to Sustainable Food within an ecologically responsible framework.
  • We are committed to doing business in a socially responsible way, in accordance with the ‘CSR’ standard.

Performances économiques

 

 Goldmeat est une entreprise saine sur le plan financier. Le chiffre d’affaires fluctue autour de 6 000 000 €, dont 41 % de valeur ajoutée. Nous produisons chaque année environ 1 350 tonnes de produits.

Turnover  (€)

Cash-flow (€)

Number per ton of product

GOLD MEAT BELGIUM WAS FOUNDED IN 1972.

THE CORNERSTONES FOR SUCCESS WERE LAID RIGHT FROM THE START:

 

the traditional production

process

the unique

flavour

the quality

of the meat

This sustainability report covers the manufacturer NV Gold Meat Belgium. The sustainability report was published in early 2015, and covers the years 2011 to 2014. The report was compiled in  accordance with GRI Guidelines, Core level. It is our intention to publish an update every two years.

Gold Meat was founded in 1972. The company has modest beginnings, specialising in the production of traditional head-crafted meat products. Since 1995 Gold Meat has been in hands of Francis Titeca. Dominic Bousard (butcher/pork butcher with a bachelor’s degree in meat technology) is ready to follow on as the second generation.

 

 The group’s ownership

 structure is as follows:

About us

KEY FIGURES

OUR VISION OF THE FUTURE

WHY?

FOR WHOM?

HOW?

 

‘CSR’ LIES AT THE HEART OF OUR EVERYDAY POLICY AND IS THE BASIS OF OUR GROWTH.

OUR CUSTOMERS CHOOSE TO WORK WITH US BECAUSE WE AIM FOR A HEALTHIER,

MORE PRODUCTIVE SOCIETY.

 

What are our ingredients?

 

Efficiency, responsibility and sustainability.

 

To be a successful business you need to be focussed on the environment in which you operate. This is seen in the way we treat our employees, suppliers and customers.

 

With a continuous process of innovation and renovation we aim to keep making and selling better products that meet the end-user’s needs. Gold Meat responds to changing eating habits, current trends and local needs (regional products). Our products are made to the highest quality standards.

 

We pay a great deal of attention to our ecological footprint. Our production process is as energy- efficient as possible, and solar panels provide sustainable electricity.  Our waste-water is purified, and animal waste is converted into biomass energy.

 

Of course, we save money by operating more efficiently, but the real reward is in the continuous stream of projects that raise awareness and inspire others. Clearly therefore we have long-term plans.  And we want to find structured solutions to the social challenges we face today, and particularly in the future.

 

 

 

Francis Titeca

NV Gold Meat Belgium

Managing Director

Efficiency

 

 

Responsibility

 

 

Sustainability

 

 

WE SEEK AN ACTIVE DIALOGUE WITH OUR STAKEHOLDERS.

 

At Gold Meat we do business with respect for nature and the environment. Ecology and innovation are central to our long-term vision.

We respect our customers but as well as future generations. We work in collaboration with various knowledge centres (UGent, UHasselt, VITO, KULeuven,..) and organisations. These

synergies allow us to optimise processes, improve products and guarantee better service.

 

Our market knowledge, close contact with the consumer and input from our stakeholders are drivers in setting and fulfilling our goals. In this way we keep our finger on the pulse:

Stakeholders

Customer

 

 

Consumer

Shareholders

Sector

Suppliers

Employees

(Local) government

Knowledge centres

dialoog

personal contact, appraisal meetings, exhibitions, customer satisfaction survey

(every 2 years),

 

Website

Systematic reporting

Discussion, Fenavian

Purchasing conditions

Personal contact, appraisals

Permits, legislation, taxation

Project collaboration

HOW DOING SOCIALLY RESPONSIBLE BUSINESS (‘CSR’) IS BECOMING INCREASINGLY IMPORTANT

FOR COMPANIES. ALSO, HOW DO COMPANIES GET STARTED AND KEEP THEIR HEADS

 ABOVE WATER WITH ALL THE DETAILS AND CHALLENGES OF ‘CSR’?

AND HOW DO YOU MEASURE AND DEMONSTRATE EFFORTS AND SUCCESS?

 

Fenavian (Federation of the Belgian Meat industry) took the lead in answering these questions. Gold Meat was one of the first pilot companies to come forward. Supported by the European Social Fund (ESF) and under the supervision of an external consultant (Anouk Van de Meulebroecke, sliding doors) Fenavian sat round the table with some stakeholders. Each party could identify the challenges he considered the sector’s priorities regarding sustainability. This information was then incorporated into a matrix and indicators were put in place for the most important themes, allowing those themes to be monitored, and actions to be made clear.

 

With the CSR sector passport, and thus the identification of key themes, the barrier for companies in the sector to getting started with CSR was lowered. Using this sustainability report, Gold Meat tests out the sector passport and makes visible efforts to inspire others in the sector.

SOCIALLY RESPONSIBLE BUSINESS

(‘CSR’ STANDARD)

plan

optimisation

eco-drive

reduction in home-to-work traffic (km)

driving style assistance

installing

 solar panels

installing mobile racks

Our key raw materials are pig’s head, poultry and tongue.  These come mainly (nearly 95%) from Belgian suppliers.

 

All raw materials have to be accompanied by product specifications, GMO declarations, quality certificates and analysis reports. The supplier must also guarantee total traceability.

A brand-new water purification plant, with membrane filtration, ensures that all liquid waste flow from GoldMeat such as stock, cleaning water, brine, etc, is returned to nature in the form of purified water, meeting legal standards.  Part of this is reused at our company for cleaning (exterior) and sanitary use. For bacteriological reasons, this water is not reused in the production process.

 

Water consumption is closely monitored and controlled.

 

In this way we no longer use hot water at 60°C for cleaning. The temperature of cleaning water is now the natural temperature of extracted groundwater. This means an annual total of around 4,000 m³ water that no longer requires heating.

Our boiler plant which used to run on fuel oil was replaced at the beginning of 2015 by a new and more efficient installation running on natural gas. In this way we halved the CO2 footprint of our steam production. Fuel use in 2015 is now down to zero, though consumption of natural gas will of course increase considerably.

 

Apart from the use of steam in the production process, there is only a limited need for heat.  This is  mainly for sanitary hot water at the production department and heating requirements in the office building.  Offices are heated using a single gas-driven boiler (40 kW – built in 2006). Our offices are fitted with radiators, mainly with thermostatic valves. In 2015 our offices and social facilities will be renovated, with the aim of making them energy-neutral.

At Gold Meat we invest continually in our production processes. We set highest standards for our suppliers, and during the production process we comply with over 300 quality parameters.  In this way we ensure that our products satisfy (legal) criteria concerning food safety, quality and traceability at all stages in production, processing and distribution. This is demonstrated by our achievements in obtaining the certification IFS Food Standard Higher Level (IFS V6) and Auto control (ACS G018 and G019).

 

With the installation of a clean room we can now meet the highest possible future quality standards. A clean room provides optimally filtered air and minimises any interface with external factors. This standard has been employed in the pharmaceutical industry for some time, and Gold Meat were among the first to introduce the clean-room concept in the food industry.

 

 

We can see an upward trend in energy consumption. This is the result of expansion in our production with a slicing line, extra refrigeration and a new packing line. We have been measuring our production process in detail since 2013, looking at both the major sources of energy consumption and the heating process for our water. Software was installed for these measurements. An energy audit was also carried out to identify any shortcomings in energy consumption, and set the direction for future investment. The measurements immediately yielded evidence justifying a new steam boiler (natural gas instead of fuel oil).  We work on the basis ‘information is power’: the measurements also led to an increase in environmental vigilance among our employees.

 

Since 2013 an installation of 1,182 solar panels on our roof has provided us with green energy. In 2013 we created 254 MWh, which is over 20% of our total electricity consumption.

 

The pigs’ heads are first pickled and then left to rest for 48 hours. Pickling is automated and carried out at high pressure, which saves 20,000 litres of brine each day. That’s good for both our process and for the environment.

 

We deliberately choose to fillet pigs’ heads after cooking ourselves, because this gives a creamier result with a fuller flavour. The animal waste (bones, leftover meat cuts) that is left is taken away by our sister company TT Energy to be converted into sustainable energy (biomass line).

 

Gold Meat aspic products are traditional niche products.  Their increasing popularity comes partly from product innovation, in which Gold Meat has made great progress in recent years. Advances are being made in the fields of organic, low salt, low fat, resealable and convenience. While the craftsmanship and respect for the classic recipe are always maintained, the production apparatus has been brought thoroughly up-to-date, and innovative industrial production methods are added where appropriate.

 

Our transporter, the TDL Group, aims to reduce CO2 emissions by 20% in 5 years.

The actions they have taken/are taking:

We invested nearly €2 million  in numerous packaging designs, focussing on convenience, smaller portions (1- and 2-person families) and sustainability. The company can offer the market sandwich fillings, convenience, hot/cold, resealable, snacking&grazing, … an enormous range of 100% in-house produced packaging options. Together with Delhaize and Smurfit, Gold Meat have developed a sustainable packaging design for its products. On the one hand, thinner foil and smaller packs are used. On the other, the fresh-pack is always resealable. The consumer buys and eats 100 grammes and nothing needs to be thrown away.

 

We try wherever possible to replace carton packs with reusable and sustainable plastic cases.

Receipt of goods

Predominantly Belgian ingredients

 

Water purification

Biological water purification with membrane filtration

 

Boiler

Economy and ecology go hand-in-hand

Inspection of incoming and outgoing products, based on over 300 quality parameters

 

Going energy-neutral

 

Fresh department

Meat products (mainly pigs’ heads)
are pickled

 

Filleting and cutting

The cooked meat is filleted and

cut to size

 

Preparation and decoration

Craftsmanship and respect for the classic recipe

 

Transport to the customer (Lean & Green)

Procurement centres, specialist importers and meat wholesalers

 

Cutting and packing

Unique fresh pack concept

 

Cooking

After pickling we cook the pigs’ heads

 

RAW MATERIALS

WATER FOOTPRINT

m³/tonne

FUEL CONSUMPTION (STEAM)

natural gas CONSUMPTION   (boiler)

ELECTRICITY CONSUMPTION  (MWh)

ENERGY CONSUMERS

Waste flow (2013, in tonnes)

Origin: other

Origin: Belgium

Water consumption per product tonne

Groundwater consumption

Fuel consumption per product tonne

Fuel consumption (litre)

Natural gas consumption (m3)

Electricity consumption per product tonne

Grey energy

Green energy produced in-house

 

Silt-water purification installation (fermentation)

 

Animal waste (fat-melter)

Carton (recycled)

Other waste

Lighting

Refrigeration

Ventilation

Compressed air

Heating

Motors and other electrical equipment

 

Financial health

Food safety

Energy

Water

Waste

Packaging

Procurement policy

 

 

Our activities have an impact on the environment and community in which we are active.

 

In order to build a sustainable future, we need to do more than just reduce our own impact.

 

That’s why we are making changes in each part of our value chain. The illustration below shows the most important themes on which we focus.

 

This is our production process and our focus on innovation

 

 

VALUE CHAIN

OUR TEAM

Men (FTE)                 Women (FTE)                       Part-time

Full-time               -30                     30-50 ans                    50+

Better teams make better products

 

Our employees are our greatest asset. To meet the challenges of today and in the future, we work with capable, well-trained people. We aim to provide training at least twice a year. We want to be a good and flexible employer. That requires trust and gives employees the chance to take responsibility for their own work.

 

In recent years the number of sick-leave days taken has declined from an annual average of 4.5 days to 3 days. We give our employees the chance to provide feedback at various meetings and appraisals. Needless to say, our extensive internal communication policy plays its part here as well.

 

Interested in joining our team?

Then send your CV with an accompanying letter of motivation to vacatures@goldmeat.be

GRI G4 INDEX

When compiling this sustainability report, we applied the internationally-recognised G4-guidelines of the Global Reporting Initiative (GRI). We chose to report at Core level. Below you can find an index with a page number reference for the various GRI disclosures and GRI performance indicators.

 

More information can be found about GRI guidelines at:

 www.globalreporting.org

Home

Chiffres Clés

Qui sommes nous?

RSE

Chaîne de la valeur

Notre équipe

Sommaire GRI G4

 

G4.3, G4.4, G4-DMA

G4.9

G4.6, G4.7, G4.8, G4.17, G4.34, G4.56, G4 EC1

G4.1, G4.14, G4.18, G4.24-27, G4.28, G4.30, G4-DMA, G4.12, G4.15, G4.19-21

G4 EC9, G4 EN3, G4 EN8, G4 EN22, G4 EN23, G4 EN30, G4 PR1, G4 PR3

G4.10, G4.11

G4.5, G4-31, G4.32

 

Gold Meat Belgium NV  |  Industrieweg 6  |  3550 Zolder  |  www.goldmeat.be

Questions or remarks on this sustainability report? Contact us on +32 13/52.17.04 or by mail: info@goldmeat.be

 

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