Joseph Gallo Farms uses energy-efficient equipment and cutting-edge technology in its cheese plant help to conserve energy and at least 2.9 billion gallons of water each year, in addition to accepting as much as 10 million gallons of stormwater and wastewater each day from local communities to use for irrigation.

Dairy processors look to light-weighting and recyclable materials for packaging milk, yogurt, ice cream and cheese.

Anaerobic treatment technologies are a cost-effective means of managing high-strength organic wastes, while avoiding expensive treatment costs imposed by municipalities and contending with increasingly strict environmental regulations

The Unilever Ice Cream plant in Henderson, Nev., was recognized for Outstanding Dairy Processing & Manufacturing Sustainability and Ballard Family Dairy & Cheese, Gooding, Idaho, was honored for Outstanding Achievement in Energy Efficiency.

The Innovation Center for U.S. Dairy, Rosemont, Ill., seeks nominations for its second annual U.S. Dairy Sustainability Awards program. The program recognizes dairy processors, dairy farms, businesses and collaborative partnerships for their efforts in eco-friendly, sustainable business practices

In the 150th anniversary year of the first pasteurization test completed by Louis Pasteur and Claude Bernard, it was both a thrill and an honor to hear the GHG (greenhouse gas) calculators developed by the Innovation Center for US Dairy described as the “must-have” equipment for dairy plants.