Sustainability

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The 2018 Good Food Expo in Chicago gathered together a collection of speakers, chefs, farmers, entrepreneurs, investors, buyers, sellers and consumers who are interested in improving the food system for a better future.

To mark World Water Day last week, PepsiCo and The Nature Conservancy announced new projects to conserve and replenish water in the Southwestern United States, marking the next stage of their multi-year national collaboration.

Whether it's been pursuing LEED certification, energy efficiency, saving water, or the role of equipment in meeting sustainability goals, each of those stories has had one thing in common: No matter what you do from a planning or an equipment standpoint, bad operations can undo everything.

It's no secret that e-commerce differs from traditional retail outlets, with more touchpoints involved before a product reaches a customer. And thus, the changes in shopping habits will also mean packaging and supply chain challenges.

The demand for easily recyclable material (and machinery that can handle such material) in this sector is expected to continue growing, according to the State of the Industry – U.S. Packaging Machinery Report 2017 from PMMI.

Rainbow bagels, unicorn food and milkshakes as big as a person's head are so yesterday. What will be on plates over the next 12 months?

By 2025, 100 percent of the fast food restaurant’s guest packaging will come from renewable, recycled, or certified sources with a preference for Forest Stewardship Council certification.

There’s a LEED for Schools. LEED for Hospitality. Retail. Data Centers. Warehouses & Distribution Centers. Healthcare. What there is not—at least not yet—is a LEED for Food Manufacturing.

In the coming year, packaging will likely be more succinct, focused on reducing food waste and designed for e-commerce.

While water conservation may not be as flashy as saving energy, it's an important component of not only sustainability efforts, but of protecting the bottom line.