A study published in the December issue of the journal Nature Sustainability examined what types of food production have the greatest environmental impacts.
A renewed focus on sanitary design and cleanability, especially for allergens, is among the dominant trends in the design and construction of commissaries, central kitchens and other food production facilities.
Foster Farms stated that on Sept. 11 the company would increase its entry-level wage to $17.30 per hour at its Farmerville, La., poultry processing plant from the current start rate of $12.70 per hour.
Small batch meat snack producer, Wenzel’s Farm, recently completed an addition to its facility to meet an increased demand for the company’s snack sticks and jerky products.
Goat cheese maker Vermont Creamery announced it joined the Farm Powered Strategic Alliance, a collaboration involving US food industry companies that seeks to recycle more food waste and expand renewable energy production.
Saputo Inc. announced its mozzarella cheese manufacturing facility in Reedsburg, Wis., will be converted into a plant for producing goat cheese. Meanwhile, one of its other facilities will close.
The North American Renderers Association (NARA) recently testified before the US House of Representatives on the sustainability benefits of rendering and its impact on climate change.