Innovation From the Ground Up - Seite 2

According to Wysocki, this elimination is done by "forcibly blowing down water to flush that stuff out of the system every once in a while. What the reverse osmosis system does is remove a lot of those impurities, so you don't have to do this blowdown as often, which is essentially wasted water."

_TURNING
Byproducts into Biofuel

The Fontanini plant also uses a skimmer to harvest used cooking oil and other food manufacturing byproducts from ovens and water cookers, and in partnership with a rendering company, DAR PRO Solutions, turns that waste into biodiesel.

"There's a compounding sustainability side to it, creating green energy," Wysocki said. The lessons of these water- and energy-saving innovations can spread far and wide through the Hormel Foods best-practice initiative, where advances made at one plant can be shared with engineers at the company's other facilities.

"We had our plant engineer conference here in April where we had our entire engineering group, from corporate, the plants, everybody all together," Wysocki said. "We had good discussions about all the different things that not only we're doing, but other cool innovations around sustainability that a lot of the plants are doing."

_{DUBUQUE FACILITY}
Reduces Water Use

Wysocki cited the Progressive Processing facility in Dubuque, Iowa, another facility owned by Hormel Foods: "They're doing a lot of cool stuff, some of it revolving around a reverse osmosis system," he said. That system has reduced water use by more than 7.2 million gallons, a 9% reduction in water use plus an 11.6% reduction in wastewater at the plant where bacon bits, Hormel Compleats meals and SPAM products are made.

7.2m gallons of water saved

11.6% reduction in wastewater at another Hormel Foods plant

Through best-practice sharing, Wysocki said, "even if it's not necessarily identical equipment or an identical process, we try to help work through the same major concepts and give each other ideas and brainstorm." The goal is to "think about ways that you can apply what you've learned in one place and use that to the maximum benefit anywhere."

Wysocki notes that the Hormel Foods 20 By 30 Challenge, which includes climate leadership and waste reduction goals, has served as a catalyst for team members in all sectors of the company to offer solutions and strategies.

_{TEAM MEMBERS TURN}
Experience into Innovation

"Some of our best ideas, some of our biggest breakthroughs, really do come from engagement with our plant professionals and with our mechanics, people working on sanitation, quality control, really anywhere in the plant," Wysocki said. "Those are the people with the best understanding of the day-to-day process. They've seen a lot; they do a lot. And they really have some of the best ideas."

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