Well-developed, documented and maintained food management system mandates are the key to ensuring food safety when incorporating sustainability measures.
A commitment to the environment or “going green” has become an integral element of doing business around the world, and that includes the food business—from growing and husbandry through food handling to processing and distribution, including at grocery stores. New construction is often done with the goal of meeting the LEED requirements or being a facility that is carbon neutral. LEED, or Leadership in Energy and Environmental Design, is a global rating system for building green structures. LEED was established by the U.S. Green Building Council (USBGC) after the organization formed more than 25 years ago. Today, LEED is the most widely used green building rating system in the world.
Processors are also seeking alternatives to plastics that are fouling the environment despite recycling efforts. They are also looking to adopt packaging and other processing aides such as filters that are biodegradable or compostable. But one looming question is, “Will going green compromise food safety?” The answer should be “no,” but there are no absolutes when it comes to food processing and handling.