At SAT 1941 Santa Teresa, we work with the aim to reduce the environmental impact of our activity and our products, based on four fundamental principles:

1. The efficient use of resources, planning processes according to environmental criteria and taking decisions on questions that could affect the environment.

2. The minimization of emissions and waste, through the use of the best technology available.

3. The transformation of waste materials into resources (the leaves that come with the olive are taken away by farmers to use as food for their livestock).

4. The promotion of sustainable agriculture, through the management of the olive grove, the olive mill and the olive treatment plant using integrated production techniques.

Environmental performance in SAT 1941 Santa Teresa is developed through the Environmental Management System, based on the UNE-EN-ISO 14001:2015 regulation of Environmental Management.

The Environmental Management System, in accordance with the UNE-EN-ISO 14001:2015 regulation, makes it possible to structure the environmental aspects that arise in the different processes that are generated in our business, as well as fostering environmental protection and pollution prevention in balance with socioeconomic aspects.

The Management System involves the periodic setting of environmental aims and goals, ensures that environmental legislation is complied with and represents the company management’s commitment to the environment.

The environmental aims and goals consider the following courses of action:

• Recovery and recycling of waste materials.
• Complying with the environmental legislation that applies to our business, as well as those commitments undertaken voluntarily.
• Reasonable use of energy and water.
• Minimization of noise, gas and waste emissions.

It must be stated that, during the 2016-17 season, there was a rise in the consumption of diesel for heating compared to the previous year. This was due to it being a season with many suspensions of activity, which required more cleaning with hot water and having to heat the malaxation machines more often. We must continue to optimize the consumption of this resource, which is why a reduction of 5% has been proposed for next season.

Water consumption per ton of olives has remained practically the same. This consumption has reached its optimal level, although a 5% reduction has been proposed for next season’s milling, along with a reduction in electricity consumption.

We also take on the duty of keeping both the company and its internal personnel informed at the same time as establishing the training and awareness activities necessary for ensuring that environmental protection is an integral part of the development of our business.

The environmental aims and goals that are set annually go hand-in-hand with continual improvement, and the degree to which they are fulfilled is assessed by Company Management.