The protein supplier has announced it will reduce GHG emissions across its entire domestic supply chain 30 percent by 2030 as well as obtain 50 percent of its electricity from renewable sources, such as solar and wind power, over the same time period.
Smithfield Foods Inc. reports that its new carbon reduction goal will reduce the company’s GHG emissions by nearly 5 million metric tons—the equivalent of removing over 1 million cars from the world’s roads or planting 216 million new trees.
According to a June 1 statement from the USDA, the White House was aware of a ransomware attack against JBS, which has affected the company’s operations, including its facilities in the United States. The USDA is continuing to work closely with the White House, Department of Homeland Security, JBS USA and others to monitor this situation closely and offer help and assistance to mitigate any potential supply or price issues.
Graphic Packaging International, a fiber-based packaging provider, launches ProducePack™ Punnet, a paperboard alternative to plastic punnet trays for fresh fruit and vegetables. Trays are fully recyclable and reduces plastic by up to 100% depending on application.
Purina and nonprofit RedRover expand Purple Leash Project efforts to help ensure 25% of domestic violence shelters are pet-friendly by 2025. May is National Pet Month and Purina is offering specially marked packaging for several of its products in support of the Purple Leash Project.
Increasing production speed while keeping rejects low and quality consistent—and maintaining food safety—is the goal of every food and beverage processor. Today, many food processors look toward automation to provide the solutions needed to attain the necessary throughput to be competitive.
We in the trade press have been extolling the virtues of automation for a long time, and you’re probably sick of hearing us ramble on about it. Nevertheless, if there were any other reason to take a hard look at implementing automation—at least partially—in your facility, it would be now. COVID-19 has certainly created some practical problems: Short-staff due to people at home sick with coronavirus, social distancing impossible on cutting/protein lines, changeover time killing production output…and the list goes on.
Recent trends caused mostly by the COVID-19 pandemic have put the squeeze on food processors and the supply chain to get food where it needs to go. Now as some states and cities are “opening up,” restaurants and other food service establishments are beginning to see their business increasing, which will mean a gradual shift in the supply chain—something that most processors and logistics providers will be able to handle, compared to a year ago when supply chains broke everywhere.