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'.
One of the world's most cutting-edge meat processors
Westfort has been using its new slaughterhouse since 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. Since its completion, Westfort can proudly call itself one of the world's most cutting-edge meat processors with one of the most comprehensive product ranges.
Westfort has all its facilities under one roof, resulting in various benefits. One of the most important has been vastly improved centralisation of the internal logistics. In addition, Westfort employees use the very latest meat processing technologies. Finally, customers can rest assured that their products are processed in the most efficient manner possible, in accordance with the highest standards. The result is better products that have been produced using more sustainable techniques that meet exceptional quality standards.
In order to be able to achieve its CSR goals in its new premises, in the preparatory phase Westfort 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's CSR ambitions. Westfort attaches great importance to health, comfort and social interest in particular.
In line with Westfort's goals for its own socially responsible enterprise, we have set the bar high for the construction of the new premises. We are therefore proud to state that we have attained the highest possible standard: a BREEAM-NL score of 'Outstanding'.
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.
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.
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.
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