Understanding LEED v4’s Energy and Water Use Prerequisites and Credits

What you need to know about v4’s focus on energy efficiency, as well as new credits to consider pursuing for your project

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Understanding LEED v4’s Energy and Water Use Prerequisites and Credits

When it comes to green building, LEED v4 is the new standard. As of October 31, 2016, the United States Green Building Council (USGBC) will only accept new LEED registrations under LEED v4. Although the registration date was extended, the last day projects can submit for v3 certification — the sunset date — is still June 30, 2021.

The latest version of the LEED rating system features more rigorous standards, and while some of the credits and prerequisites are essentially the same as the 2009 version, there are some significant changes.

I outlined those changes in a previous post, but now let’s take a closer look at some of the new prerequisites and credits ushered in by LEED v4, specifically those involving energy use and environmental impact.

 

Do These 5 Things to Maintain Food Safety in Your Older Facility

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Do These 5 Things to Maintain Food Safety in Your Older Facility

 

You don’t need to build a brand new facility to meet modern-day food safety standards. The reality is that most companies don’t have the budget to build from scratch as often as they’d like, but that doesn’t mean your decades-old plant can’t be a shining example of food safety.

Let’s look at five things you can do now to ensure your older facility is up to today’s food safety standards.

 

The Food Industry Is Being Disrupted. What Should You Do About It?

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The Food Industry is Being Disrupted. What Should You Do About It?

The food industry is in the eye of a hurricane named Disruption.

Sweeping consolidation has turned the traditional food industry on its head, leaving major companies like Heinz, Kraft and Unilever feeling under siege. Other major players are working to “redefine” themselves before they become acquisition targets. Taste preferences have evolved and weekday sit-down meals are no longer a mainstay as families are increasingly on-the-go. Therefore, convenience is the name of the game.

Big companies are being challenged by upstart brands: Chobani challenged Yoplait and Dannon, long-time leaders in the yogurt market, and KIND bars have become one of the fastest-selling snack bars on Amazon. Neither company existed at the beginning of the 21st Century! Is the “slow and steady wins the race” mantra of the food industry on the way out?

 

Millennials and Mergers: How Food Manufacturers Should Respond to the Changing Food Industry

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Millennials and Mergers: How Food Manufacturers Should Respond to the Changing Food Industry

Mergers and acquisitions are a driving force in the food industry today. Plus, a growing middle class and the millennial population are less brand loyal than previous generations, leading to a surge in store brands. What does this mean for food manufacturers? How should they respond?

Acknowledge that the next generation is changing the food game

We can’t rely on what we used to know about how consumers make purchasing decisions. “That’s what we’ve always done” is no longer a valid justification in today’s food and beverage market.

 

The Food Facility Safety Double Standard: Keeping Your Maintenance Crew as Safe as Your Product

What updated OSHA standards mean for your facility’s roof and how to protect maintenance workers on your property

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The Facility Safety Double Standard: Is the Outside of Your Building as Safe as the Inside?

There’s a prevalent double standard when it comes to food facility safety management. Think about the measures taken when a visitor enters a food plant production area: You have to dress out, walk through a foot bath, take off jewelry, wear a smock. All of these precautions are designed to keep your product safe — but what about your maintenance crew?

It’s not uncommon to see safety standards and attention to cleanliness become more relaxed in maintenance areas or on the roof of a food plant. Food safety precautions get a lot of attention because owners (rightfully) fear product contamination and highly publicized recalls, but what about the risks outside your building? One maintenance or construction accident can do just as much damage in negative publicity and lawsuits as a product recall.

 

X-ray and Metal Detection Technology: Get the Most from Your System

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X-ray and Metal Detection Technology: Get the Most from Your System

Major food recalls are a reminder of how critical detection technology is for a food facility — and lately, it seems we’re being reminded far too often. There are a lot of variables when it comes to x-ray and metal detection systems: What should you buy? How much protection is enough? How do you maximize performance? Let’s start by understanding the difference between x-ray and metal detection technology.

 

Industrial Refrigeration: Ammonia and CO2 Systems

Breaking down your options as the R22 refrigerant is phased out

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Industrial Refrigeration: Ammonia and CO2 Systems

 

The turn of the new year signaled the most recent step of the R22 refrigerant phase-out in the United States.

As a reminder, here’s the timeline according to the EPA final rule:

  • On January 1, 2018, R22 production dropped 30 percent from the 2017 supply to 9 million pounds
  • On January 1, 2019, production will drop 55 percent from the 2018 supply to 4 million pounds
  • On January 1, 2020, R22 will be phased out completely with no new or imported R22 allowed in the U.S.

Since the supply just dropped at the beginning of this year, that means R22 prices (and repair prices) are increasing yet again.

If your refrigeration system uses R22, or any other refrigerant with a high Global Warming Potential (GWP), you have some decisions to make — and the clock is ticking.

 

3 Reasons You’ll Save Money by Working with an Integrated Design-Build Firm in 2018

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3 Reasons You'll Save Money by Working with an Integrated Design-Build Firm in 2018

A new year means a new start for some food and beverage companies: Some will be building new plants, others will be renovating existing ones. But no one wants to kick off the new year with a bloated budget. An integrated approach to designing and constructing your next big project can help your bottom line in 2018. Let’s look at how.

 

The Industrial Internet of Things (IIoT) and What It Means for Your Food Plant

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The Industrial Internet of Things (IIoT) and What It Means for Your Food Plant

By now, you’ve likely heard about the various ways our homes are getting “smarter.” We now have devices such as the Amazon Echo, Wi-Fi-connected toaster ovens and doorbells with live-streaming video. Nowadays, you can lock your front door from your smartphone, tell Siri to turn on the lights inside your house and control your thermostat from anywhere you have an internet connection.

These networks of physical devices embedded with electronics, sensors and software that allow them to connect and communicate are often referred to as the Internet of Things. This new era of technology isn’t just limited to your home, though — food and beverage plants are taking advantage of smart devices as well.  

The Industrial Internet of Things (IIoT) refers to connected devices and technologies that can collect, monitor, analyze and exchange large amounts of data and provide valuable business information to improve processes, quality or maintenance activities within a plant.

Are you thinking about using more of this technology in your facility? Let’s look at some advantages, considerations and potential pitfalls.

 

6 Things to Consider When Designing and Building a Food Processing Plant in China

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6 Things to Consider When Designing and Building a Food Processing Plant in China

China’s economy has been on a rapid upward trend for the last 20-plus years. It has become the second-largest economy in the world and is flirting with taking the first-place spot. If your company is in any way, shape or form connected to the global economy, chances are you have some connection to China.

With a growing middle class and upper class, China still finds it extremely challenging to supply itself with the kind of quality and value-added food products that these growing populations want.

This has made it enticing for a lot of U.S. food companies to create an even greater presence in China, usually in the form of establishing their own in-country food processing plant.

If you are one of these U.S. companies planning or contemplating establishing a food processing facility in China, here are some things you may want to consider with regard to designing and building the structure: