In 2014, Westfort began constructing one of the world’s most modern meat processing facilities, with an integrated cold-storage and freezing warehouse. The new facility is scheduled to be completed mid 2021. We have opted for a project based on the BREEAM-NL methodology and are aiming, at a minimum, for a BREEAM-NL score of 'Excellent'.
We are building our future
Westfort opened its brand-new slaughterhouse in late 2015. We went the extra mile when it came to investing in animal welfare, better meat quality and sustainable energy solutions. At the beginning of 2019, Westfort started the second stage of the project: the construction of a brand-new cutting plant and deboning facility, including a built-in cold-storage and freezing warehouse. Once this stage of the project has been completed, Westfort will be able to proudly able to call itself one of the world's most cutting-edge meat processors with one of the most comprehensive product ranges.
The decision to house all of the new facilities under one roof has a number of benefits, one of the most important being vastly improved centralisation of the internal logistics. What's more, it will enable staff to work with the very latest meat processing technologies. Finally, customers will be safe in the knowledge that they are purchasing better products that have been produced in the most efficient manner possible, using more sustainable techniques, in accordance with the highest quality standards.
In order to be able to achieve its CSR goals in its new premises, in the preparatory phase Westfort Vleesproducten opted for a project based on the BREEAM-NL methodology. The BREEAM-NL objectives for energy conservation, health and the social aspects all fit seamlessly with Westfort Vleesproducten's CSR ambitions. Westfort Vleesproducten attaches great importance to health, comfort and social interest in particular.
In line with Westfort Vleesproducten's goals for its own socially responsible enterprise, we have set the bar high for the construction of the new premises by aiming, at a minimum, for a BREEAM-NL score of 'Excellent'.
Click here to read our BREAAM-NL case study (in Dutch only).
To safeguard their high quality, our products are rapidly cooled to a temperature of -18 °C. In this way, the texture of the products is preserved, along with properties such as vitamins and proteins.
On a weekly basis, we produce 350,000 kg of bacon. The production process is largely automated. Similar bellies are sorted and a variety of recipes are used according to customers’ specific requirements.
Using the latest techniques, the different concepts are processed in strictly separated zones. By following set rules and procedures, we ensure that Westfort is able to meet the worldwide quality and food safety standards at all times.
We give guided tours of our slaughterhouse to visitors from all over the globe on an almost daily basis.
Thirteen cameras monitor the sties and the stunning line 24 hours per day. Our receipt of animals and the slaughtering process are continuously monitored by the Netherlands Food and Consumer Product Safety Authority (NVWA).
With the aid of an innovative fermentation system, Westfort generates 30% of its own electrical power and 80% of its own thermal power. We convert the waste products from the slaughterhouse into energy and fertiliser on our own premises.