Sustainability

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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.

Polymer science presents food and beverage manufacturers with many floor covering options, but performance often hinges on the expertise of the people installing them.

Expanded conference sessions help processors do it faster, better, cheaper and safer.

The right pump used for the right application can make a significant difference in energy consumption.