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.

February 7, 2014

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. This November, Food Engineering will honor one North American plant that best exemplifies innovation in sustainable manufacturing with its Sustainable Plant of the Year Award.

Any new food or beverage plant or major sustainable plant project that became fully operational in calendar year 2013 is eligible to compete. Plants must produce processed food and/or beverage products designed for human consumption to participate in this competition. However, they do not need to be certified by LEED or any other organization.

Entries will be judged according to the following criteria:

Sustainable building, design and site innovations
Energy usage, recovery and reuse
Water usage, reuse and treatment
Sustainable process optimization
Sustainable packaging initiatives
Sustainable innovation in equipment and technology usage
Sustainable warehouse, transportation and supply chain management
Employee safety, comfort and health initiatives
Community impact
Corporate sustainability mission statement implementation.

Entries are due June 3, 2014. All plants entered in the competition must be available for an editorial staff visit by June 15, 2014 to be part of Food Engineering’s November issue. Please do not submit any plant that will not be available by this date.

A detailed narrative, a maximum of 10 pages long, plus images in support of the entry are required. The entry should document the ways in which the plant excels with reference to the stated judging criteria.

For more information about preparing your entry, please contact me or visit http://www.foodengineeringmag.com/spoy. Use this link to view complete entry requirements, download entry forms and read articles about past Sustainable Plant of the Year winners such as Frito-Lay, Sierra Nevada Brewing and Plumrose USA.

I want to hear from you. Tell me how we can improve.

BNP Media Owner & Co-CEO, Tagg Henderson

It's been a brilliant experience

Employee engagement soars and so does productivity

Employee skill level and engagement are key for success. So, what are we missing?

Is there danger in your manufacturing supply chain?

Knowledge is power when assessing vulnerability and threats

Joyce Fassl has spent most of her career in magazine management. As the former editor-in-chief of Food Engineering, Fassl has directed the magazine’s editorial staff since 1986, except for a two-year stretch where she oversaw content direction for the debut of Packexpo.com. Her expertise is creating dynamic print and online content, building top-notch editorial teams and managing innovative custom publishing projects and live events. She holds a bachelor’s degree in journalism from Penn State University. In addition to supervising all Food Engineering content, Joyce is Program Director for the Food Automation & Manufacturing Conference.

You must login or register in order to post a comment.

Vacuum plays a key role in the production of cannabinoids, from oil concentration to purification. With this exploding industry, it is important to understand the proper vacuum practices to optimize your vacuum equipment’s performance.

These days, you’re trying to get more products to customers right when they need them. Do you have true real-time visibility, knowing with a glance at a screen how you can meet demand? That kind of insight can be the difference between surviving and thriving.