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?
How to achieve water, electric and refrigeration efficiency that translates to long-term ROI
Jan 19, 2017
Energy costs typically account for 30 percent of a facility’s operating budget. That means nearly a third of all the money you funnel into your plant goes straight to the utility bill.
We already know about the popularity of green building and sustainable practices, but is it possible to go too green? In short, yes. You don’t want to go so overboard with efficiencies that you’re overspending on unnecessary improvements.
What two credit interpretation rules mean for temperature-controlled plants
Nov 22, 2016
Food processing and cold storage facilities have historically faced challenges when pursuing LEED certification. Refrigeration and process systems require a lot of energy, and there has never been a specific path or program for these types of facilities under the LEED umbrella. However, LEED v4 and its two specific credit interpretation rules are now making the path to certification more achievable.
Oct 20, 2016
LEED v4 is here. This latest version of the LEED rating system is “bolder and more specialized for building projects worldwide,” and it features more rigorous standards. While some of the credits and prerequisites are essentially the same as the 2009 version, there are some significant changes you should know about if a new build or renovation is in your future.