Food Engineering Magazine Article: “Lack of Specific LEED Certification for Food Processing Creates Challenges”
LEEDing the way for food processors looking to achieve sustainable operations.
SSOE’s Jennifer Breault, AIA LEED AP BD+C, Architect, and Laura Orlich, NCARB, LEED AP BD+C, Senior Architect, were recently featured in this Food Engineering Magazine article exchanging options and advice for food processors looking to go LEED. Without a specific rating system currently in place for them, food processors are left with a collection of potentially daunting tasks if they desire sustainable operations—with a plethora of certifications and levels to consider. Not to worry, this informative article reveals how LEED certification can still be a totally viable option. And even better, it’s a golden opportunity for examining the efficiency of your process and gathering insight into achieving tangible results on your “triple bottom line”.
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To read the full article, click here.