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Ports and Terminals

Northwest Seaport Alliance Launches Program to Extend Terminal Gate Times

Northwest Seaport Alliance Launches Program to Extend Terminal Gate Times
Danny Gill

The Northwest Seaport Alliance will reimburse up to USD $2 million to extend gate hours at its international container terminals during peak season.

With cargo owners forecasting a 3 to 5 percent increase in volume during peak season, which will start in late August and continue through early November, the alliance proposes to help the marine terminal operators avoid congestion on surface streets in the port industrial area and keep import and export cargo flowing efficiently. This program will reimburse terminal operators for some of the costs to operate flexed gates from 7 a.m. to 8 a.m. and lunch gate hours Monday through Friday during peak season. It also would provide one off-shift gate per week. Off-shift gates are after 5 p.m. Monday through Friday or any shift on Saturday or Sunday.

“We depend on delivering full containers and picking up an empty with a maximum turn time at the terminals of one hour. This allows our trucks to return to our plant with an empty, which will be used for production that afternoon,” Mary Anne Levine, global logistics & customer relations for Calaway Trading, wrote in a letter. “Longer gate hours would help, as well as alternating labor to work through breaks and lunch time.”

“I welcome the ports’ recommendation to open late gates, which will provide some needed relief from congestion,” said Richard Perket, senior director of global logistics for Christopher & Banks Corporation. “It is critical to my business that we keep these marketed goods on time to marry up with marketing and promotions that have been planned for months.”

The program will kick off on August 22nd and will last up to 12 weeks.

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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