Hormel Foods received two out of four possible American Meat Institute (AMI) Environmental Achievement Awards in the categories of environmental technology, outreach, and training programs; and resource conservation. Awards were presented at the recent AMI Conference on Worker Safety, Human Resources, and the Environment in Kansas City MO.
“We are honored to receive this recognition in the environmental technology, outreach, and training programs category for our corporate headquarters expansion project, and in the resource conservation category for our water conservation efforts at Burke Corporation,” said Thomas E Raymond, director of environmental sustainability.
Corporate headquarters (Austin MN) expansion project
Hormel’s corporate headquarters expansion achieved Leadership in Energy and Environmental Design (LEED) Gold Certification as a result of the sustainable design and construction practices employed.
The expansion area was designed and constructed to minimize energy and water usage. Energy savings were achieved through highly efficient heating, ventilation, and air-conditioning and lighting systems. Water savings were achieved through the use of ultra-low-flow fixtures and a gray water system that collects rain water and uses ground water from the foundation drainage system.
As a result, this project achieved a 46% energy reduction and 70% potable water reduction, and is expected to operate with utility costs 40% less than standard construction.
Burke Corp (Nevada, Iowa) water conservation project
In September 2008, Burke began implementing water conservation projects identified through its own internal observations as well as in collaboration with a government agency’s pollution prevention intern program. The firm also assembled a water conservation team as a subgroup of its environmental sustainability team.
Since then, Burke has implemented automation and process changes, mechanical modifications, and resource conservation training to conserve water. While it instituted several mechanical conservation projects, the bulk of its water reduction came from the conservation training program.
Burke has saved more than 20 million gallons of water since 2008, which is a 25% drop in water usage. Since approximately 60% of that water saved is hot water, they also saved more than 67,000 therms of natural gas.
For more information, visit www.hormelfoods.com.
