Sustainability

TECH FLASH

Sustainable food packaging: waste can be an underutilized resource

Georgia-Pacific’s John Mulahy discusses waste reduction and solutions to implement sustainable measures in the food industry
By Jeremy Gerrard
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Manufacturers should view waste as an underutilized resource, address over or under design in packaging and get to know their consumers’ values.


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Editor's Note

Are you going above and beyond in your sustainability programs?

By Joyce Fassl, Editor-in-Chief
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While sustainability programs have become the new normal at most manufacturing facilities, there is always room for improvement and another project to tackle.


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Manufacturing News

Cheap energy—but for how long?

By Wayne Labs, Senior Technical Editor
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The lower price of natural gas has unfortunately caused some users to take short-term views of energy prices.


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Green Series

Energy efficiency delivers powerful savings

By Shane O'Halloran
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Emerging technologies can help a manufacturer reduce food waste and energy costs while establishing “green” bona fides with consumers.


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Green Series

Proper design creates ultra-efficient plant

ConAgra Lamb Weston used an integrated approach to deliver the first-ever LEED-Platinum frozen food processing facility.
By Jeffrey Yoders, Contributing Editor
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U S food processors face increasing energy-efficiency and sustainability demands from regulators, market competition and consumers interested in purchasing products from environmentally friendly companies.


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Field Reports

Clean compressed air system is green, too

The last thing a processor needs is oil-contaminated food. Oil-free air compressors fill the bill while conserving energy.
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Kolak Snack Foods Ltd. is a leading UK manufacturer of crisps (potato chips) and snacks. Its brands include Kolak Diamond Crisps and Snacks and Dylans Hand Cooked Crisps.


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TECH FLASH

ConAgra announces sustainability achievements

The company announces the winners of its 2014 Sustainable Development Awards.
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Collectively, entries conserved 820 million gallons of water, saved 7.8 million pounds of material and eliminated 10,500 tons of landfill waste.
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Editor's Note

Processors still seeing green as a key manufacturing initiative

Sustainability remains one of the top 10 trends affecting plant operations, according to Food Engineering's state of food manufacturing report.
By Joyce Fassl, Editor-in-Chief
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While FSMA requirements, staffing issues, increased productivity and constantly evolving consumer demands may be top of mind for many people reading this column, sustainability remains one of the top 10 trends affecting plant operations, according to Food Engineering’s most recent State of Food Manufacturing report.
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Water usage and treatment

Take a load off

Food and beverage plants under pressure to reduce contaminants in their discharge water are finding a wider range of solutions.
By Mikell Knights
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Water recovery and productivity goals are aided by new systems.
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Fabulous Food Plants

Automation keeps fruit fresh at Paramount Citrus

This 640,000-sq.-ft. citrus fruit processing/packaging facility is almost completely automated and has a roof of solar cells and a fuel cell system to supply energy to the plant and the grid.
By Wayne Labs, Senior Technical Editor
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The plant provides consumers fresh fruit consistent in size, color, quality and taste while scoring environmental points.


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Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.

Podcasts

Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
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FSMA Audit

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Food Engineering

FE August 2014

2014 August

The August 2014 issue of Food Engineering explores how your operation could be doing more to create a culture of employee engagement. Also, read more on how your business and insurance partners must know the basics of your business and its nuances as well.

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This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

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