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Energy efficiency is always on the agenda for ENERGY STAR, and with many companies approaching their 2020 energy and climate goal deadlines, the question now is, what’s next?
In this video Q&A with Andy Hanacek, Steve Valesko of Butterball discusses sustainability initiatives the company has incorporated both plant-wide and at the Mt. Olive facility.
Uncovering the best ways to cut water and energy use in meat and poultry plants is akin to solving a puzzle. While obvious measures alone can lead to big paybacks, it takes patience and creativity for operators to uncover all possible sources of waste and the best strategies for optimal gains.
It's no surprise that energy efficiency is good for the bottom line—people, planet and profit—especially in an energy-dependent group such as the foodservice industry.
Water and energy are key expenses for meat and poultry plant operators, but focusing on conservation can enable facilities to cut costs while maintaining performance levels.
By not taking adequate measures to cut water and energy use, which includes recirculating their resources and leveraging the optimal equipment and operating strategies, many plants are unnecessarily bolstering expenses while becoming more vulnerable to shortfalls in available supplies.