Going green is not without cost

01/21/2011 10:34:49 AM
Don Schrack

Meeting changing standards of sustainability and social responsibility is no small task, even for a legendary fresh produce industry firm with a reputation for being progressive and creative.

Turning 50 years old this year, Los Alamitos, Calif.-based Frieda’s Inc. is a case in point.

Frieda’s emphasis on sustainability is evidenced by the recent naming of Terri Mouton as business development and sustainability manager.

“This is an initiative that is very important to us, and we will continue to move in that direction,” Mouton said. “It’s a constant work in progress with us.”

Frieda’s sustainability program is based on the three-P model: people, planet and profit, she said. The model makes for a long checklist.

Among the recent sustainability efforts at Frieda’s was a third-party survey of the warehouse refrigeration system. The entire system was reprogrammed area by area and changed from a constant temperature system to an on-demand system, Mouton said.

“We are currently in the process of replacing all lighting in our building to 9-watt or 10-watt light emitting diodes (LEDs), which should be complete by end of the first quarter,” she said.

The company uses no insecticides and all cleaning products are biodegradable.



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