One of the most interesting things for me about the food industry is how it’s approaching sustainability.

In my previous job, I covered sustainability a lot, but it was in the context of commercial buildings, such as offices, schools or hotels. In those kinds of facilities, energy managers, facility managers and engineers have a lot of tools at their disposal. They can use daylighting to replace artificial lighting; take part in demand-response programs to cut energy usage during peak times; they can install low-flow water fixtures or add aerators to sinks; or they can raise or lower HVAC setpoints, among many other examples.