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While every company wants to be completely sustainable, where investments get made sometimes need to be strategic. This is a look at but a few possible decisions and what’s driving them.
There are many reasons for wanting to make a facility more sustainable. Arguably two of the biggest reasons are, one, appealing to consumers who care about purchasing from companies that align with their own values and, two, reducing operating costs.
The problem with a single article describing what’s new in saving energy is that by now we know where most of the energy waste is, and we’ve probably already fixed those issues—picked the low-hanging fruit.
There are several methods to reduce energy needs, usage and costs. Some are basic and simple; others are more sublime. Four recent news items show how processors can take steps to decrease energy inputs, improve their carbon footprint and look smarter and be more sustainable.
While food processors have to commit to using a certain amount of energy to meet production and food safety requirements, there are ways to be more efficient about how that energy is used.
Smithfield Foods, Inc. has begun the construction of new biogas gathering systems in Missouri and Utah, which brings the company closer to delivering renewable natural gas (RNG) from hog manure.
Food processing and packaging company Tetra Pak is installing a solar power array at its headquarters for its goal to use 100 percent renewable electricity in the U.S. by next year.