The Jamaican patty brand has installed 268 solar panels on its warehouse, slashing its energy bill by 25% with further savings predicted for the summer months.
Savings made by switching to the more energy efficient system has allowed the food firm to invest extra funds in boosting its brand presence at prominent events, including Notting Hill Carnival.
Additionally, the funds saved will help support Port Royal’s philanthropic efforts, including charitable partnerships with Angel Foundation UKJA, and the Erma’s Jamaica Hospital Appeal Fund.
Commenting on the investment, owner Edward Johnston said: “Not only has installing the solar panels made our business more sustainable, it has also allowed us to cut energy costs by a quarter while energy prices are high and set to rise even further in July.
“I’m grateful for the support of HSBC UK, and in particular my Relationship Manager at the bank, Rico Lee, who enabled us to install the panels ahead of the summer months when our energy generation will soar. As well as easing our running costs, the money saved will go towards two charities very close to my heart.”
Port Royal has worked with HSBC since 1998 and a seven-figure mortgage funded by the bank enabled the business to purchase its Wembley warehouse in 2021.
Building its profile
Jason Mowe, area director for S&E London Business Banking at HSBC UK, added: “Port Royal Patties is a market leader in bringing authentic Jamaican flavours to stores across the UK. HSBC UK is proud to support the business as it boosts its sustainability credentials and increases its efficiency, enabling the company to invest more in building its profile and donating to its charity partnerships.”
“Embracing its Jamaican heritage, Port Royal is a family-run business that makes authentic patties stocked in major supermarkets, independent stores, universities, schools and leading Caribbean restaurants.”
Meanwhile, nn an exclusive roundtable, Food Manufacture heard from industry leaders and SMEs alike, as their sustainability leads discussed the challenges of scope emissions and how food and drink producers could start to manage and measure them accurately and with more meaning.