Senior Manager of Sustainability crb St. Louis, MO, United States
Description: Consumer trend reports are loud and clear when it comes to the words eco, green and sustainable; and conscious consumerism is on the rise. Luckily, food manufacturing facilities are laden with opportunities for sustainable operating practices.
Whether you prefer a CapEx or OpEx approach, sustainable manufacturing opportunities are available to you. These can be found anywhere from equipment and material selection to regular maintenance, scheduling and operational practices. New and existing facilities can mitigate waste, reduce their carbon footprint and be a part of the sustainability conversation.
This session will examine a baking facility from the design phase to daily operations to highlight actionable items for a greener manufacturing process. Experts Renee Benson, Packaging Engineer, and Adam Walker, Senior Manager of Sustainability, will leverage lessons learned from food manufacturing facility planning and sustainability efforts to provide attendees with real-world implementation strategies to take home.
Classroom Engagement: This session will provide attendees with real-world implementation strategies for sustainability that can be leveraged within baking manufacturing facilities, new or old. Attendees will engage in Q&A.
