Nov 30, 2017
So you want your building to be LEED certified, but what level should you pursue? Does a more energy-efficient facility mean completely revamping your processing? What about food safety?
LEED certification is a good thing, but it should not dictate every decision in a new-build or plant renovation. Checking credits off your LEED checklist shouldn’t come at the expense of performance and food safety.
Let’s look at some factors to designing a sustainable facility that go beyond the traditional aspects like electricity and water use. But first things first: where to begin?
Energy management from an engineering perspective
Nov 16, 2017
Everyone wants to improve their energy management, and while there are countless best practices to improve energy efficiency in your processing, I look at it from an engineering perspective.
When designing a new facility or renovating an existing one, I consider the different ways the plant can prioritize energy management within each engineering group that brings the building to life. Let’s explore how you can design energy management into your next greenfield or renovation project.
The best options with ROI in mind
Mar 17, 2016
Achieving sustainability in a food processing plant is no easy task. Upfront costs and expenses associated with energy-efficient solutions, such as equipment and building materials, can be difficult to justify. How do you know which energy-efficient options will provide the best return on investment?