The subsidiary of the Popy team, Amand-Bianic, centered in Vire Normandie (Calvados), has just modernized its andouille sausage generation method for 600,000 euros. Through this drought, the condition requested corporations to reduce water usage by 15%. To meet this want, the firm managed to decrease its quota of 50 liters of water for every minute to 25 liters. By the close of 2022, the business will innovate its cooking method by reducing drinking water intake by up to 30%. Thanks to its new recycled drinking water cure plant, it will no more time use thoroughly clean water.
Laurent Jolivet, CEO of the Popy team, also desires to advertise its water conservation course of action. This is why he asked for the contribution of his he employees in buy to enable the company to reach his intention. For instance, their presence on website was revised to 4 times as an alternative of 5. There will only be four washing times for each 7 days. In addition, water jet cleansing has been changed by floor scraping. All these initiatives will add to a large extent to the modernization of the artisanal output of andouilles.
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