The Amsterdam-based program for sustainable cocoa, coffee and tea farming says the new code has a simpler structure that will enable more farmers to join.
Nearly 70 material-recovery facilities responded to identify factors affecting acceptance of foodservice packaging, a study commissioned by the Foodservice Packaging Institute reveals.
Consumers are recycling cans, bottles, paper and plastic—a virtual ‘no-brainer’ across the country. Americans and the towns in which they live are striving to get greener. So what really happens to a package at the end of its life? That’s only one of several factors that go into its sustainability score.
IBIE chairman Mike Beaty and Snack Food & Wholesale Bakery publisher Jeff Heath presented B.E.S.T. in Baking plaques to 17 companies during the 2013 International Baking Industry Exposition (IBIE). Five companies were also recognized with Honorable Mentions.
Kellogg Co. has found that a cleaner, more reliable fuel source powers the bakery that ‘powers our mornings’ and generates half of the bakery's annual electrical consumption.
Increasing costs from an aging infrastructure and growing demand, coupled with greater pollutant restrictions and other factors, are prompting food and beverage providers to examine their wastewater management strategies. “The Future of Wastewater Management,” the most recent Food Plant of the Future webinar sponsored by Hixson Architecture & Engineering and bnp publications, looks at a variety of strategies, technologies and processes for minimizing costs associated with water and wastewater.
This Alchemy-sponsored, 15 month study was coordinated and designed by experienced researcher Robert Meyer, to evaluate a methodology for sustainably changing the behaviors of front-line workers in our industry.