food-processingIt’s not the profitability, it’s the sustainability – the top-of-mind concern of proponents to sustainable food manufacturing. It is negative to think that big food manufacturers only focus on profits without considering their workers.  The workforce is their fortitude.  Furthermore, good business ventures ‘never disregard the public and put profit and expediency first’, says a feature in a news article. The workforce is accounted for and acknowledged.

Sustainability, the Counterpart of ‘Industrial Food’

The workforce is the fortitude that maintains food plants, the outcome of industries so that attention should be given to their working environment.  Food and Beverage production facilities are preserved “to be sanitary, flexible and self-sustaining”, says Kevin T. Higgins, managing editor of Food Engineering Magazine.

A workforce concentrates more of their energy, expertise and efficiency towards the goal of food plants which is sustainability – a picture of sustainable manufacturing in action. Even the catering industry is heading towards food safety standards. Inefficiency will never thrive in a pleasant and comfortable working environment. Waste is the resultant of inefficiency.

As a corporate social responsibility, leaders in the business world look forward to nutritious and healthful goods thru the prowess of their laborers.  Although they desire profit, since no business ever survived without it, the primary goal of sustainable manufacturing is to maintain a loyal workforce to provide the output-industrial food.

Established Proof of Sustainability

Food plants are bigger, smarter and more modernized nowadays. Owners and workers practice give-and-take.  The employers provide the comfort in exchange for their efforts of efficiency.  Manufacturing goes centralized to enable low-cost production. Industry, being the biggest consumer of energy, diesel generators is installed to counteract power outages simultaneously with energy conservation to eliminate stoppage of production in fortuitous events.

“Bigger is Better,” says the mantra of General Mills, as to food plants. Yet, smaller equipments are more flexible, easily cleaned and sanitized to meet safety standards. Stainless steel is the preferred material. This move is attractive to customers in gaining their trust, that the food produced is sanitary and healthful.

Larger and more trustworthy food plants deserve patronage. Not only are investors after profitability but on the welfare of the customers, the reason why companies provide a comfortable working environment for their workforce. Food plants at present have equipments that are flexible, smaller and easy to clean.  Stainless steel is the material of choice.  Almost all food plants practice energy conservation and provide diesel-operated generators to counteract power failures. They have now grown bigger and smarter.

Source: FoodProcessing.com