Adaptability is as much an element in sustained operations as energy efficiency, water management and other objectives in corporate social responsibility programs, and the ability to adapt to market changes is as much a part of Hormel Foods Corp.’s Dubuque, IA facility as its sustainable manufacturing credentials.
Officially known as Progressive Processing LLC, the 342,000-sq.-ft. plant was conceived in headier economic times as “the culmination of our commitment to sustainable operations,” writes Jeffrey Ettinger, CEO, president and chairman in the company’s 2010 Corporate Responsibility Report. Financial storm clouds had formed by the time ground was broken in July 2008. When production started, the housing bubble had burst, Wall Street was reeling, and retrenchment in food purchasing patterns was occurring. At the plant’s grand opening, Ettinger noted initial plans for two production lines for microwavable shelf-stable entrées already had been scrapped.