The first of its kind wasted food to renewable energy facility complies with waste regulations.

Company installs more than 1,200 solar panels to generate more than 760,000 kWH annually.

Tingo Foods expects its food processing facility to achieve net zero carbon emissions while also benefiting from considerable energy cost savings.

There are many reasons for wanting to make a facility more sustainable. Arguably two of the biggest reasons are, one, appealing to consumers who care about purchasing from companies that align with their own values and, two, reducing operating costs.

The problem with a single article describing what’s new in saving energy is that by now we know where most of the energy waste is, and we’ve probably already fixed those issues—picked the low-hanging fruit.

There are several methods to reduce energy needs, usage and costs. Some are basic and simple; others are more sublime. Four recent news items show how processors can take steps to decrease energy inputs, improve their carbon footprint and look smarter and be more sustainable.

Smithfield Foods, Inc. has begun the construction of new biogas gathering systems in Missouri and Utah, which brings the company closer to delivering renewable natural gas (RNG) from hog manure.