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Ports and Terminals

SOHAR Builds on its Green Port Credentials with LED Street Lighting

SOHAR Builds on its Green Port Credentials with LED Street Lighting
Danny Gill

SOHAR Port and Freezone have finished the installation of a complete LED street lighting system for the Port and Freezone concession areas.

Before the end of the year, over 2,200 streetlights will have been replaced with new energy efficient and low-maintenance luminaires from Philips. The new LED fixtures have a burn time of over 60,000 hours, without replacement or major maintenance, equivalent to around twelve years of normal usage. Following a two-year research and testing phase for the best international solutions, SOHAR has invested over US$ 750,000 in the upgrade, which will substantially help to reduce carbon emissions thanks to power savings of around 60%. The Port plans to break even on the investment with reduced utility costs within four years.

In the future, the system can be upgraded to dim automatically when no one is using the road, to further reduce power usage. And there are long-term plans to power the system independently from the grid, using solar panels or other renewable energy sources. Safety in the Port’s concession areas will also be enhanced thanks to better lighting, especially at road junctions, and the evenly spread, low-glare quality of Philips LED lighting.

“For many international companies, the involvement of a world-class port like Rotterdam is a key contributing factor for their decision to invest in SOHAR,” says Andre Toet, CEO at SOHAR Port and Freezone.“All operations, marine and land side, must comply with best international practices and, as we continue to grow rapidly, we have to develop new concepts for the environmental management of the industrial complex as a whole; our new LED streetlights are just one recent example on the road ahead.”

Ports and Terminals
Danny Gill

Danny is currently a Contributing Writer for Airfreight Logistics and Logistics Manager (LM) and is quite the foodie. He’s always on the hunt for new and exciting dishes to sample, and is never one to back down from a spicy challenge. His travels have taken him around the world, and he’s been able to experience many different cultures (and food).

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