FOOD ENGINEERING Magazine Announces Plant of the Year and Sustainable Plant of the Year Award Winners
Clemens Food Group’s Hatfield Pork Processing Facility and Vital Farms’ Egg Central Station have won FOOD ENGINEERING magazine’s Plant of the Year and Sustainable Plant of the Year Awards, respectively.
Clemens’ Hatfield, Pa., facility is an expansion project with 308,000 sq. ft. of combined production space for smoked meat, including bone-in hams, boneless hams, lunch-styled meat, bologna and more, with additional lines for foodservice bacon and fully cooked sausage. Gray was selected to provide a variety of design, construction and engineering services for the project on a 32-acre plot.