True sustainability takes commitment…and planning

Read the full story at Food Engineering.

Kerry’s Rome, Georgia, facility is the winner of FE’s 2022 Sustainable Project of the Year. The warehouse-turned production facility recently underwent a $125 million renovation and expansion—all while continuing production safely and achieving sustainability goals.

This is the key for manufacturers to withstand future shocks

Read the full story from the World Economic Forum.

The manufacturing industry faces threats from soaring energy prices, supply chain disruption and talent shortages.

Scaling technological solutions can make the industry more efficient, sustainable and resilient.

Eleven new sites join the World Economic Forum’s Global Lighthouse Network of manufacturers that are applying technology to unlock value and prioritize environmental sustainability.

5 ways to enhance foodservice packaging sustainability

Read the full story at Packaging Digest.

Your sustainable packaging choices should work for your business, your customers, and the communities you serve.

Can going green affect food safety?

Read the full story at Food Engineering.

Well-developed, documented and maintained food management system mandates are the key to ensuring food safety when incorporating sustainability measures.

Companies protect natural resources and gain competitive advantage by financing eco-friendly equipment

Read the full story at Food Engineering.

Equipment that meets modern production standards is a must-have for food manufacturers to manage their business. However, another standard that’s quickly becoming a must-have is equipment that meets current and future sustainability benchmarks—in an effort to maintain brand reputation and customer patronage, as well as reduce greenhouse gas emissions.

Top sustainability trends in manufacturing

Read the full story at Automation World.

Explore practices that contribute to a comprehensive sustainability strategy, that work alongside reducing CO2 emissions, to slow down global warming.

Transforming agrifood production systems and supply chains with digital twins

Tzachor, A., Richards, C.E. & Jeen, S. (2022). Transforming agrifood production systems and supply chains with digital twins. NPJ Science of Food 6, 47. https://doi.org/10.1038/s41538-022-00162-2 [open access]

Abstract: Digital twins can transform agricultural production systems and supply chains, curbing greenhouse gas emissions, food waste and malnutrition. However, the potential of these advanced virtualization technologies is yet to be realized. Here, we consider the promise of digital twins across six typical agrifood supply chain steps and emphasize key implementation barriers.

Americans actually agree on something — they want products free of harmful chemicals

Read the full story at Environmental Health News.

A new poll finds voters overwhelmingly support chemical regulation and are most concerned about water, food and food packaging exposures.

Ultrafabrics removes PFAS/PFOAs from most textiles, continuing its sustainability journey

Read the full story at Furniture Today.

Ultrafabrics, a global performance fabric brand across 11 markets, is continuing its sustainability journey by removing PFAS/PFOA’s from the bulk of its textile offerings. Ultrafabrics was also awarded ‘achiever’ status from MindClick’s Sustainability Assessment program, a database of environmental health performance ratings of suppliers and products in architecture and design.

Understanding complex fluid dynamics could help advance sustainability of food systems

Read the full story from the University of Massachusetts Amherst.

A University of Massachusetts Amherst food scientist has been awarded two USDA National Institute of Food and Agriculture grants to pursue research designed to benefit the environment and human health in different ways.

In one project, funded with a three-year grant totaling $630,000, assistant professor Jiakai Lu aims to reduce the use of conventional agricultural pesticides by developing an eco-friendly drift reduction agent using essential oils derived from food waste, such as orange peel and culinary herbs. 

In the other project, Lu was awarded a two-year, $270,000 seed grant to work on developing a potentially scalable processing technology aimed for plant-based seafood that better mimics the texture of fish meat, a significant challenge in the effort to create a sustainable and environmentally friendly solution to overfishing and related pollution.