West Liberty Foods’ Tremonton, UT facility’s total waste is less than 1 percent.

Attention to use of the humble hydrogen-oxygen molecule is producing sometimes-surprising operational improvements and cost savings at food plants.
 

While a sustainable warehouse may seem an altruistic notion, a commitment to saving energy can pay off in a big way

Hormel’s Progressive Processing plant is built for the long haul. A quarter century had passed since Hormel Foods had commissioned a new production facility. In designing its Dubuque plant, engineers aimed to create a facility that would be contemporary for the next 25 years.

What makes location the most important criterion in selecting a site? Transportation, logistics, labor force, water and utility costs—to name a few.

Efficiency was built into Frito-Lay’s Casa Grande plant a quarter-century ago, but the snack maker takes the facility’s energy- and water-conservation systems to a new level with near net zero.