A sustainable bottom line

A sustainable bottom line
Posted: Apr 09 2019

Jeff Matis, PE and Tammi McAllister are featured in Food Engineering’s “A sustainable bottom line: Environmentally friendly upgrades must save money.” The costs and rewards of sustainable design in modern food and beverage manufacturing facilities are explained in the article.

Food producers are evaluating the return on investment of sustainable design. Matis and McAllister share their thoughts on sustainability benefits and a shift in thinking within the industry. Read the full article here.

See sustainability in action in Mars Chocolate North America’s greenfield confectionery facility in Topeka, Kansas. Working with Mars, CRB designed a state-of-the-art facility to meet sustainability goals and achieve LEED® Gold certification.

Learn more about CRB’s commitment to sustainability.