Environmental & Social Review Summary
Project Number
7267
Company Name
Courdeau Catering Company Nigeria Limite
Date ESRS Disclosed
Feb 5, 2010
Country
Nigeria
Region
Africa
Last Updated Date
Dec 31, 2016
Environmental Category
B - Limited
Status
Completed
Previous Events
Approved : May 30, 1996
Signed : Oct 8, 1996
Invested : Dec 12, 1996
Sector
Other (Including Restaurants, Amusement Parks, etc.)
Industry
Tourism, Retail and Property
Department
Regional Industry - MAS Africa
Project Description
Environmental Review Summary (ERS)
Project Name AEF - NIGERIA: Cordeau Catering Ltd.
Region Sub-Saharan Africa
Sector Food and Agribusiness
Project No. 007267
1. The project, which is being financed through the Africa Enterprise Fund, involves the establishment of a fully equipped catering and food storage facility at Port Harcourt. The facility will have cold rooms, kitchens, preparation bays, and dry and cold stores which will supply hotels, restaurants, supermarkets and other clients with partly processed foods and general food supplies. With over 30 years experience in the business, Courdeau has consistently maintained a high quality of service delivery with a team of qualified and experienced personnel and expatriates. Benefits of the project will include enhanced ability to deliver services at shorter notice, improved service quality, reduced preparation time at receiving points and cost benefit due to large scale purchasing and preparation of food.
2. This is a category B project according to IFC’s environmental review procedure because specific impacts may result which can be avoided or mitigated by adhering to generally recognised performance standards, guidelines or design criteria. The review of this project consisted of appraising technical and environmental information submitted by the project sponsor. The following potential environmental, health and safety impacts of the project were analysed:
· liquid and solid waste disposal;
· general housekeeping and hygiene;
· CFC-free cold storage;
· employee safety and training; and
· fire protection.
The information provided about how these potential impacts are addressed in the development of the proposed project is summarised in the paragraphs that follow.
3. Liquid and solid waste disposal will involve waste from the kitchen and food and beverage processing activities. Solid wastes, excluding human wastes, will be removed and disposed of by a FEPA accredited environmental contractor. Liquid wastes will be collected in a central basin and tested for pH, BOD5, oil and grease, total suspended solids, coliforms, etc. Effluent will be treated as required in a treatment plant, to ensure compliance with FEPA acceptable limits and will pass through an oil interceptor before discharge to the public drain. As an additional protection, an oil containment sump will surround the kitchen area.
4. General housekeeping and hygiene has been addressed in an Environmental Management Plan for the operations. The Plan, which has been approved by the Federal Environmental Protection Agency (FEPA), aims to provide integrated health, safety and environmental procedures in line with international standards for staff, contractors and sub-contractors. The company seeks to establish a high level of awareness amongst staff of the objectives of the company’s environmental conservation campaign and plans to conduct fortnighly checks of environmental, sanitation and general cleanliness standards of the facilities.
5. The Environmental Management Plan states that CFCs will be recovered for re-use during maintenance of air conditioners and refrigerators. While this practice may be acceptable for existing equipment, any new refrigeration or air conditioning equipment must be CFC-free.
6. Employee safety and training is addressed in the Environmental Management Plan which sets out specific safety provisions and facilities, emergency procedures, contingency plans, job responsibilities, monitoring and record keeping arrangements, contractor obligations and training policies, needs and procedures.
7. Fire protection provisions, facilites and emergency and contingency plan procedures are set out comprehensively in the Environmental Management Plan.
8. IFC will monitor Cordeau Catering Ltd’s ongoing compliance with World Bank policies and guidelines during the life of the project by evaluating monitoring reports submitted annually to IFC by the sponsor and by conducting periodic site reviews during project supervision.
L:\WPEU\LB\AEF\NIGERIA\COURDEAU.ERS
April 9, 1996 10:30 AM
Environmental and Social Mitigation Measures
Broad Community Support
Related SII
