- THE MAGAZINE
- FOOD MASTER
For organizations able to commit capital to energy recovery systems, the realized efficiencies are the gift that keeps giving.
About 10 years ago, someone from a major food industry supplier called me to discuss his company’s commitment to sustainability.
Known for their heavy use of energy, the meat and poultry industries need to cut usage wherever they can.
Ice forming on freezer ceilings is a food safety regulatory issue and a sign of energy waste.
Increase efficiency. Improve product handling characteristics. Meter ingredients or cleaning chemicals more accurately. Cut maintenance time and downtime. Decrease energy usage.
There are many paths toward reducing energy and utility usage at plants—some are obvious, but some are not and require the help of consultants and suppliers.
Images from Food Automation & Manufacturing Conference and Expo in Naples, Florida, April 14-17, 2013.
Burns & McDonnell Global Reporting Initiative (GRI)-certified corporate sustainability reporting (CSR) specialists discuss:
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Where the buying process begins in the food and beverage manufacturing market.
Visit www.foodmaster.com to learn more.