Produce Processing

January/February 2021

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4 J A N U A R Y / F E B R U A R Y 2 0 2 1 4 A division of Great American Publishing ISSN 2375-3447 Editorial and advertising offices at Great American Media Services, a division of Great American Publishing, P.O. Box 128, Sparta, MI 49345 Phone: 616-887-9008 Fax: 616-887-2666 Printed six times a year in the U.S.A. Copyright 2021 Produce Processing is $25 per year and $55 for three years if residing in the U.S.; $56 (U.S.) per year Canada; and $100 (U.S.) per year other foreign countries. Digital subscription: $9.95 per year. Single copy and back issues: $6. The opinions and views expressed by authors, contributors and advertisers in Produce Processing do not necessarily reflect those of the editors and publisher. Appearance in Produce Processing does not constitute endorsement by Great American Media Services or Produce Processing of the advertiser, its products, or services. Great American Media Services and Produce Processing accepts no responsibility of liability for the validity or accuracy of information supplied by contributors, vendors, advertisers, or advertising agencies. Great American Media Services and Produce Processing do not make any claims or guarantees as to the accuracy or validity of information supplied by contributors, vendors, advertisers or advertising agencies. For subscription information, visit our website at Permission is granted for reprinting material, except for commercial or advertising purposes, providing Produce Processing is given full credit. POSTMASTER: Please send address changes and corrections to Great American Publishing, PO Box 318, Lincolnshire IL 60069 THE PROCESS Z E K E J E N N I N G S Sustainability has been a buzzword among consumers for several years now. It's the current standard term for ideas and practices that used to be referred to as "eco-friendly" and a handful of others. It is, essentially, cutting down on things that are perceived as bad for the environment, we all know that. But how do you quantify what you're doing to be sustainable, and how do you communicate that in a meaningful way to consumers? What do consumers want to know? I recently sat through an interesting virtual presentation on that subject by Charlie Arnot, who is the CEO of The Center for Food Integrity (CFI), which has a mission of improving public trust in the food system. Along with its research partners, CFI conducted a study and analysis of what people talk about in online conversations related to potatoes and sustainability. (While this particular presentation was focused on the potato industry, Arnot noted that topics regarding food production are usually pretty similar.) Food waste, greenhouse gas emissions, soil regeneration and water security ranked among the top five, along with farmer aid. With the last item, Arnot said consumers expect farmers to become more sustainable, but have an affinity for them and want to know they're being assisted in doing that. Cutting down on food waste topped the list of concerns and is something that all food producers want to improve. Stories of dairy farmers dumping milk or seed potato farmers burying suddenly unsellable crop due to COVID-19 supply chain backups led to frustration across the board in the industry and for the consuming public. COVID may ultimately result in some supply-chain tweaks, but finding ways to utilize food waste well predates the pandemic. For years, food producers have found ways to utilize food waste into other uses. In late January, I received a release about a crop protection company that has started using waste from a paper-packaging producer to make wood ash for soil nutrition. These are the sorts of stories that are out there and need to get told. We want to help tell them. Perhaps your company is doing something to utilize waste in an unusual way. Let us know! It might inspire someone else. The sustainability story Zeke Jennings Managing Editor Office 616-887-9008 Managing Editor Zeke Jennings, 616-520-2159 Integrated Marketing Andrea Schafer, 616-520-2139 Consultant Editorial Director Tim Hodson, 616-520-2161 Creative Director Kristina Howell, 616-520-2168 Multimedia Designer Greg Ryan, 616-520-2145 Custom Marketing Jess Schmidt, 616-520-2141 Manager Circulation Becky Stovall, 616-520-2138 Billing Accounts Receivable, 616-520-2136 Contributing Editors Gary Pullano, 616-520-2144 Stephen Kloosterman, 616-520-2152 COO & CMO Kimberly Baker, 616-520-2135 CFO & Director of Deb Carnes, 616-520-2169 Human Resources Vice President/ Gerry Bogdon, 616-520-2150 Group Publisher CEO Matt McCallum, 616-520-2133 Editorial Advisory Board Adrienne Seiling, American Frozen Food Institute Rudi Groppe, Heinzen Manufacturing International Lou Cooperhouse, Rutgers Food Innovation Center Sherrie Rosenblatt, Can Manufacturers Institute Leonard Batti, Taylor Farms, Salinas, California email Zeke:

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