Can one be efficient and yet pro-active environmentally? On second thought, perhaps the question should be rephrased. Can one be efficient without being pro-active environmentally?
“Being Green” today encompasses more than just recycling waste or monitoring pollutants. It’s a mindset that merges lean manufacturing principals with less energy usage and common sense operating — but environmentally pro-active — procedures.
Within the global confectionery manufacturing universe, there are hundreds of examples that showcase “best practices in green manufacturing.” In this issue, Candy Industry highlights only a few — providing readers with mini case histories of what’s doable on macro, micro and in-the-middle programs.