Hautapu takes the cup

The team from Fonterra’s Hautapu site with the best site cup, awarded for sustainability.

It’s third time lucky for Fonterra’s Hautapu site, who have once again taken out the Sustainability Cup at the Co-op’s Best Site Cup Awards for making sustainability a part of everyday decision making.

Fonterra’s Best Site Cup Awards have been running annually for the past 12 years, showcasing excellence in dairy manufacturing across a range of categories from safety to sustainability, people to productivity.  Entries in the Sustainability Cup are judged on their water, energy and waste reduction initiatives, as well as their engagement with the community.

Hautapu has a proud heritage in the category having won it more than any other site, recording three victories since the awards began. This year the judges were impressed with their commitment from all levels and departments to keep sustainability top of mind in all their decision making, and highlights include a 9 per cent reduction in the site’s energy use and 7 per cent reduction in water use over the past 12 months.

Site Services Manager Scott Stratton said the site’s vision played a big part in guiding the team to their win.

“Our vision of ‘delivering together’ and taking a leap of faith to meet challenging targets is embedded within everything we do at Mighty Hautapu. By also applying this to our sustainability approach, everyone at all levels has stepped up with many small ideas that led us taking out top honours”, he said.

Established in 1886, Hautapu has been manufacturing dairy products for more than 120 years, processing 150 tanker loads of milk each day at peak. It’s the only Fonterra site to make organic cheese and lactoferrin – also known as pink gold – that’s highly sought after in Asia and used in products such as infant formula to health foods and yogurt.

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