logo
New software aims to help airports reduce carbon emissions

New software aims to help airports reduce carbon emissions

RTÉ News​01-05-2025
New software has been launched to track aviation emissions in real time.
PACE Airports by Fexco aims to support airports deliver on their emissions reduction targets.
This week the Financial Times reported that European airline emissions are on course to exceed pre-pandemic levels this year.
This is despite a global commitment by the sector to reach net-zero by 2050 - through a mix of new technologies, alternative fuels and more efficient aircraft, engines and air traffic management.
Fexco says its software offers real-time aviation emissions reporting that allows sustainability teams to focus on the actions rather than the calculations.
It said the platform was initially launched with aircraft financiers to support them, with emissions reporting and insights on aircraft within their portfolio.
Speaking on RTÉ's Morning Ireland, the Chief Strategy Officer with the Fexco Group, Bertie Murphy, said PACE Airports has live data at the click of a button.
"They have insights from the platform allowing them to focus on embedding sustainability right across their aviation operational processes," said Mr Murphy.
"They can see key performance indicators that allow them to measure progress against reducing their emissions and more importantly, they can understand the opportunities for reduction as well with the insights from the platform."
Fexco announced that Christchurch Airport in New Zealand is their first customer on the platform.
Christchurch Airport is a global leader in sustainable airport management and a pioneer in the Airport Carbon Accreditation (ACA) programme.
It is the first airport in the world to reach level 4 in 2020 and to achieve level 5 accreditation in 2023. It is among only 18 other airports worldwide to achieve this rating.
The airport said they chose PACE Airports so they can track, analyse and action live data rather than on an annual basis.
The Sustainability Transition Leader at Christchurch Airport Claire Waghorn said that Christchurch Airport has always leaned into sustainability and innovation.
"We first started tracking our emissions in 2006, and we have continually challenged what more we can do in decarbonisation through innovation and adaptability," said Ms Waghorn.
"Our strategy has always been data-driven, and PACE unlocks a new level of insight and intelligence that is really exciting for us as we continue our sustainability journey.
"At Christchurch Airport, our key focus on this sustainability journey has always been optimising our entire operations to reduce emissions; the insights from the PACE Airports platform now give us data to consider our aviation-related emissions across the entire airport operations."
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Major cheese company confirms closure of Irish manufacturing plant in Laois as 132 jobs under threat
Major cheese company confirms closure of Irish manufacturing plant in Laois as 132 jobs under threat

The Irish Sun

timean hour ago

  • The Irish Sun

Major cheese company confirms closure of Irish manufacturing plant in Laois as 132 jobs under threat

The confirmed closure of the manufacturing plant is set to occur in the second half of 2026 WORK WOES Major cheese company confirms closure of Irish manufacturing plant in Laois as 132 jobs under threat A MAJOR cheese company has confirmed their plans to close a manufacturing plant in Portlaoise in the second half of next year. The US cheese company Leprino Foods has announced its closure plans for the manufacturing plant in Co Laois, which currently employs around 132 Irish employees. The firm, which produces mozzarella and string cheese, said the "difficult" decision was taken after a "comprehensive evaluation" of all possible options to improve the financial and operational performance of the Portlaoise plant. Some 132 staff work at the Laois site. The confirmed closure of the manufacturing plant is set to occur in the second half of 2026. In a statement, Chief Executive of Leprino Europe Paul Vernon said: "Despite considerable efforts, the level of sustainable improvement needed could not be achieved. "Closing the site will help ensure that Leprino can remain competitive while optimising its manufacturing footprint to continue meeting the evolving needs of customers. 'We understand the impact this announcement will have on our colleagues, their families, and the local community. 'We want to express our sincere gratitude to the talented team at Portlaoise. This decision does not lessen the value of their hard work or contributions.' Leprino said it will provide enhanced redundancy packages as well as career transition assistance to employees. It is also understood the current production in Portlaoise will be transitioned to other European sites in Magheralin in Northern Ireland and Llangefni in Wales. They added: "The company will provide enhanced redundancy packages, career transition assistance, and regular updates to ensure transparency at every stage." 'CONTINUE TO EXPLORE OPPORTUNITIES' "In parallel to the above we will continue to explore opportunities for the site with any potentially interested third parties." Leprino has only been in operation in Portlaoise since 2020. It started as a family-owned company in Denver, Colorado, in 1950 when Mike Leprino Sr started making mozzarella cheese for his family's corner grocery shop. Leprino is now one of the largest producers of mozzarella cheese in the world, and also supplies lactose, whey protein, micellar casein, and sweet whey. It employs more than 5,500 people globally and has global sales in 80 countries.

Northern Irish firms invest £2m to expand offerings into Britain and Ireland
Northern Irish firms invest £2m to expand offerings into Britain and Ireland

Irish Post

time5 hours ago

  • Irish Post

Northern Irish firms invest £2m to expand offerings into Britain and Ireland

FIRMS in Northern Ireland have invested almost £2m to expand their offerings into Britain, southern Ireland and Europe. Pronto Engineering, Sheaney, Versaffix, and Viltra have all committed to growing their exports and have created 24 new jobs in the process with the support of the Invest NI programme. The companies, based in Newry and South Armagh, met with Economy Minister Dr Caoimhe Archibald this week. The minister praised their efforts while visiting Versaffix, a manufacturer of tiltrotators for excavators, at their offices in Lislea, in Armagh. Representatives of all four companies were present for the visit, where the Minister described small and medium sized companies (SMEs) as 'the backbone of our economy'. 'Access to financial support for these types of businesses is crucial,' she said. 'I was encouraged to meet all four companies who have benefited from Invest NI's support and hear how these investments have increased capacity, driven sales, and unlocked new export opportunities,' she added. 'Supporting rural SMEs is essential to creating inclusive and long-term economic resilience. Pictured (l-r) are Martin McMenamin, Business Development Manager at Versaffix; Victoria Byrne, Head of Customer Service at Viltra; John McKibben of Invest NI; Economy Minister Dr Caoimhe Archibald, Steven Heaney, Managing Director at Sheaney and Rory McKeever, Managing Director at Pronto Engineering 'It also aligns with my economic vision to recalibrate economic development across the North by creating good jobs and addressing historic regional imbalances.' Invest NI has offered £191,700 of support towards the companies' investment projects which will contribute to almost £2m of investment in the local economy over the next few years. Versaffix is investing £701k in its business and has created eight new jobs with support from Invest NI. 'As an early-stage business, this investment will enable us to build our management team and increase production capacity, supporting us to commercialise our product and expand our global reach,' Martin McMenamin, Business Development Manager, at Versaffix, said. 'We're also investing in market development activities to help us to grow sales in the Republic of Ireland and Great Britain, before launching our tiltrotator products in the European market,' he added. 'The advice and support from Invest NI has given us the confidence to take this exciting next step for our business.' Viltra, a provider of wastewater treatment solutions in Newry, is investing £514k to strengthen its management team and production capacity. The company will now recruit for six new roles, helping it to increase exports to the south of Ireland and France and allowing it to take on larger projects. Pronto Engineering, based in Camlough, designs complex industrial automation solutions. It is investing £462k to increase productivity, grow sales in target markets and create six jobs. And Sheaney, a specialist in marine, civil engineering and infrastructure project management, which is also based in Newry, is investing £270k to increase its exports to southern Ireland and create four jobs. 'This investment will equip us to capitalise on opportunities in the Republic of Ireland, building on our existing contract in Dublin port,' Sheaney managing director Steven Heaney, said. 'We're growing our geotechnical, sales and marketing expertise and building our capacity to support new and existing infrastructure projects,' he added. The new roles created by the four companies include software engineers, technicians, business development managers, and a range of production, mechanical, electrical and managerial roles. 'We've worked closely with Pronto Engineering, Sheaney, Versaffix, and Viltra, supporting them to improve operational efficiencies, strengthen leadership, boost competitiveness and increase digitalisation,' John McKibben, Southern Regional Manager at Invest NI, said. 'They are now in the position to increase their workforces and excitingly, grow sales outside Northern Ireland.' He added: 'We are committed to supporting businesses in the Newry, Mourne and Down District Council area and offered almost £8m of support to over 130 companies here in 2024-25. 'This will contribute to a total investment of £47m in the local economy and the creation of 289 new jobs, contributing towards the Minister's drive for regional balance.' See More: Business, Exports, Invest NI, Northern Ireland, SMEs

Breaking down the cost of a soup and sandwich for €17.50
Breaking down the cost of a soup and sandwich for €17.50

RTÉ News​

time10 hours ago

  • RTÉ News​

Breaking down the cost of a soup and sandwich for €17.50

We all love a little treat now and then - a coffee, a pastry, maybe a chicken sandwich on your lunch break. But what happens when a sandwich and a cup of soup sets you back €17.50? That's exactly what happened when I was in Cork two weeks ago. We were on holiday in the rebel county on a family day trip - two parents, two small children and two grandparents. Inevitably we were delayed with the activities we were pursuing. The packed lunches were eaten, and everyone was hungry and cranky. This led to a search for somewhere to get a small lunch. We planned to cook dinner at home later that evening. After a while, we found a place in a local café. We secured a table for six and when the menu was delivered to the table I was shocked by the prices on the menu. My dad ordered a sandwich. It was modest and comprised of organic chicken, onion, peppers, cheese, sourdough and, on the side, about two tablespoons of potato salad, some pickles and a cup of soup. I was floored by the price. It cost €17.50. I only ordered a coffee. I felt I could not justify paying that much for lunch. With this in mind, I brought a photo of the food out and about to get the reaction of punters in Dublin yesterday for Morning Ireland on RTÉ Radio 1. Delivery man Graham Gallagher said he would not pay €17.50 for what he saw in the photo. "I certainly wouldn't pay €17.50 for what you see on that plate there. I have a holiday home in Wexford. There is a place in Gorey – an absolutely beautiful little café – and for two to go in and eat it would still be less than what you're showing me," said Mr Gallagher. "It is not looking too good in this country at the minute to be honest. Everything is gone up. People don't have the money. It is definitely rip off Ireland – you can't say it's not," added Mr Gallagher. In line with what Graham Gallagher told me, there is value to be found all around Ireland when it comes to eating out. Another woman told me she got two scones, a cup of tea and a can of coke for €10.95 in Dublin. However, she also told me she was charged 3.50 for an extra tea bag in a pot of tea. On another occasion she was charged €3 for hot water. The woman went for tea with her sister-in-law who asked for an extra tea bag in the pot of tea she was ordering. "The tea was €3.50, and when she (her sister-in-law) looked (at the bill), it (the pot of tea) came to €7. He charged us €3.50 for the extra tea bag. They were just ordinary tea bags," she said. The man serving the women explained he had to charge for the extra tea bag. The women left the restaurant without consuming or paying for the food, leaving it at the till. The same woman was at another restaurant with a group of friends and was charged €3 for boiling water. "Another day my friend asked for extra hot water for her tea that she still had - €3. Now paying for hot water … three quid … and we had a big lunch," added the woman. Another woman in her 30s from Malahide told me she had paid between €12 and €13 for a cheese and ham toastie at a food market. "It was only ham and cheese," she said, describing the price as "robbery". Rising costs leading to change in consumer habits But the price of putting food on a plate is not simple. There are costs facing food producers – including staff costs, rates, energy costs and the costs of the food itself. Michael Vaughan, owner of the Vaughan Lodge Hotel and Restaurant in Lahinch, Co Clare, told Morning Ireland the cost of producing the €17.50 sandwich and soup in Cork would be roughly €5.05. But he stressed this is only about a third of what it takes to get a plate of food to the table. If he was selling such a sandwich and soup, he would do so for about €16. "I have looked at all the ingredients. It was chicken sandwich – the chicken was a premium chicken, it was organic. At cost you'd pay €2.10 for the chicken. 55 cent for the bread. Potato salad 50 cent. The soup €1.75. The garnish about 15 cent. So, it would cost about €5.05 – at cost," said Mr Vaughan. "But the thing is that the €5.05 – that only represents about 35% of the total cost. If I was building that cost to allow for other costs that I have I'd be looking to get between €16 and €17 for what you got," he added. The reason, he explained, was that staff labour cost represent another third of the final cost. On top of this there are rates, electricity and overhead costs to take into account. "When you add all of the costs up, when you do the maths on that, you are up as far as €16. But the owner is only getting about €1 of that as pure profit," added Mr Vaughan. The impact of rising costs means that people are ordering less when they go to restaurants, according to Vaughan. "I see a huge change in the pattern of dining – evening in my own restaurant. We used to serve a set meal for €70 last year but I felt it was too much. This year we stripped it all back to individually priced items," said Mr Vaughan. "People are now cutting back completely on what they eat. They are not having a dessert, or they are not having a starter. They are having whatever they can afford," Mr Vaughan added. "Even people are just coming out to have a starter and a dessert on a night out," said Mr Vaughan. "The one thing we are not seeing any more is people drinking wine. Wine and spirit sales have plummeted by up to 15% to 20% from where they were. It's the biggest change I have seen in my lifetime," said Michael Vaughan who has been a hotelier for 41 years. Call for restoration of 9% hospitality VAT rate The Irish Tourism Industry Confederation says Ireland is still good value for money. It's CEO Eoghan O'Meara Walsh told Morning Ireland we are "certainly not the cheapest destination in Europe. We can't compare to Mediterranean countries". "If you look at Eurostat figures that came out last month, which rated us as the second most expensive country in the EU … that feeds its way through to restaurant bills, to pub prices, to hotel prices. What is critical for the Irish tourism industry is that we maintain value for money," said Mr O'Meara Walsh. "I would argue that Irish Tourism is value for money. Failte Ireland do surveys amongst tourists to ascertain whether they found the Irish tourism experience value for money and thankfully out ratings still remain high. We are not the cheapest destination … but we do continue to offer value for money and it is vital that we retain that," said Mr O'Meara Walsh. Last week, the Irish Tourism Industry Confederation (ITIC) called for the lifting of the Dublin Airport passenger cap, increased Government spending, as well as the restoration of the 9% hospitality VAT rate in order to boost tourism in the country, which it said is at a "tipping point". In its Budget submission, the ITIC warned of "double-digit" decline in tourists coming to Ireland and that the country is overdependent on US visitors. The CEO of the Restaurants Association of Ireland, Adrian Cummins, said the hospitality VAT rate cut from 13.5% to 9% needs to happen to offer hospitality businesses a lifeline. "The cost of business has increased substantially for our sector over the last number of years," he said. Referring to the €17.50 sandwich and soup he said: "I am sure that this business is trying to make a margin. At the end of the day, they have to make a profit. If their customers are paying €17.50 that is the price that they feel as a business that will attract customers in their door. "Each business will set their own price – it is not for me to determine, we are prohibited from doing that – but I have to reiterate the cost of business has increased substantially over the last two-and-a-half years. "VAT should be reduced because what we are trying to do here is make our industry sustainable. The reason why so many businesses are going out of business is the cost increase over the last number of years. "The 9% will give a lifeline to our industry because every two months businesses have to pay their VAT. It will mean the VAT bill will come down by 50%. It means a better cash flow for them over the twelve months. "It relieves pressure on those businesses that are paying their VAT for this year but also maybe paying warehouse tax accumulated during the pandemic. "There are 20,000 food service businesses in the country between coffee shops, restaurants, food-to-go operations … the vast majority of the hospitality sector want that 9% VAT rate introduced as soon as possible. "It is in the Programme for Government and they want the government to deliver on it."

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store