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Experts give tips on how to cut waste in food manufacturing, explaining how sustainability efforts for waste disposal and recycling can save processors money.
In order to meet diverse product needs related to protection, shelf life, overall quality, branding, safety, and local regulatory requirements, customers often leave cannabis dispensaries with products featuring multiple levels of redundant packaging. The industry is in need of a more-streamlined approach.
Release of 2018 sustainability report shows a strengthened commitment to environmental sustainability with certification of 35 of its facilities as zero solid waste
With the release of its 2018 Sustainability Report, Smithfield Foods announced the company’s commitment to reduce overall solid waste sent to landfills 75% by 2025. This includes certifying at least 35 of its U.S. facilities, or three-quarters of its domestic facilities, as zero-waste-to-landfill by 2025.
What Hispanic Cheese Makers is doing with its wastewater and with its sustainability efforts overall makes it a model for producers looking for ways to be sustainable and good neighbors, and it’s why Hispanic Cheese Makers is being featured as a Fabulous Food Plant.
Premiums and promotional packaging specialist Supremia has announced that it has hired TerraCycle to collect and repurpose cotton bags that Supremia is no longer using.
Duke University has banned the use of disposable plastics campus-wide for all Duke Dining locations. Part of The Deliberate Dining Project, the program bans single-use, carry-out plastic bags and disposable plastic food service wear.
Today’s F&B leaders need the agility to respond to a rapidly changing market while growing their business to take advantage of new opportunities, improve food safety, minimize waste, and provide greater supply chain transparency.