Building a new state-of-the-art Fresh Pack Vegetable Manufacturing Facility that would efficiently meet the evolving external regulatory landscape for frozen vegetables as the FDA evolves the industry to more of a ready-to-eat (RTE) standard which requires additional food safety-related design and practices. This new facility provides environmental sustainability benefits including water usage reduction and energy usage reduction. The project team took a “refuse-to-lose” approach for project schedule that was set by historical fresh pack of peas and corn availability from regional and local fields in a safe and efficient manner. This already aggressive project schedule, developed before the pandemic and supply chain disruptions, required a Vertical Start-Up and a collaborative, engineering led, Design-Build approach where the critical unmoving end date was kept as top priority. The team achieved schedule compression with sense of urgency, flexibility, innovation, and state of the art technology

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