Sustainability has many strange bedfellows and eccentricities. Not too long ago, the buzz was all about creating a carbon footprint, and as folks pursued carbon footprinting, the question became “do I conduct it as a Scope 1, 2 or 3 assessment?”
Inspectors found deficiencies in plant design, pests in the processing area and failure by employees to wash hands at one cheese processing facility. How clean is your plant?
Successfully marketing dairy products to meet consumer wants and needs is not as cut-and-dry as it used to be. One big reason is that consumers’ attitudes about what they expect out of dairy products today, and the companies that sell those products, are changing.
Sustainability and sustainable packaging (SP) have not only survived the recession, but also have thrived. As a result, I think we can say this is not a fad but a legitimate trend.
Nestle bottles Nesquik and liquid coffee creamers in a state-of-the-art aseptic plant in Anderson , Ind. The facility is LEED-certified for its green features.
Makers of blow-molding equipment design more efficient machines that use less energy. Safety, ease of operation and smaller footprints are other benefits.
Organic Valley has created a national organic brand of dairy foods, including milk, cheese, yogurt and butter. Owned by a cooperative of organic farmers, Organic Valley is the 2010 Processor of the Year.
Organic Valley has created a national organic brand of dairy foods, including milk, cheese, yogurt and butter. Owned by a cooperative of organic farmers, Organic Valley is the 2010 Processor of the Year.