In the past, Food Engineering’s Sustainable Plant of the Year story has focused on a single plant at one geographic location that has made significant strides in sustainability. But today, many food and beverage processors have plants in multiple locations, and they have begun taking a second look at all the facilities under the corporate umbrella to see where improvements can be made to increase their sustainability. Making plants more sustainable not only improves the bottom line, it also elevates the processor’s public image, often creating brand loyalty at the retail store.