For Immediate Release
Ozarks GreenScore Recognizes Kraft Foods
Ozarks GreenScore will host a ceremony on Friday, October 21 at 11:00 a.m. at Kraft Foods in Springfield, recognizing the plant’s commitment and accomplishments, including reaching Ozarks GreenScore Gold Level.
Ozarks GreenScore is a voluntary, non-regulatory program designed to educate, assist and recognize area businesses and organizations as they adopt environmentally sustainable practices. Quantitative and onsite assessments evaluate the participating organizations’ performance on criteria such as waste management, energy management, policy management, water conservation, as well as air and water quality protection. Organizations are recognized as achieving the Bronze, Silver, Gold or Green level based on their performance scores. Informational resources and technical assistance is also available through the program to assist organizations in completing their worksheets, and identifying and implementing additional opportunities to raise their GreenScore and earn the associated higher level designation.
Drury University’s Ozarks Center for Sustainable Solutions, Drury Students in Free Enterprise (SIFE), and the Partnership for Sustainability and Springfield/Greene County Choose Environmental Excellence sponsor Ozarks GreenScore, with an additional nearly 20 organizations and agencies offering technical assistance as a part of the project.
Kraft Foods – Springfield accomplishments include:
- A comprehensive recycling audit that kick-started increased recycling across the plant, including materials now re-used as an ‘alternative fuel’ source. This reduced waste to landfill annually by ~400 tons—equivalent of about 400 average cars.
- A Plant Energy Team that developed and implemented a work process to shut down the HVAC system in unoccupied areas during time-off hours. This translates to annual savings of about 2.4 million kwh (kilowatts per hour), which is equivalent to about 1.3 million fewer pounds of carbon discharged into the air.
- Modifications to equipment in the Cream Cheese Department to reduce the flow of the single pass water usage from 14 gpm (gallons per minute) to 6 gpm. Resulted in annual savings of more than 2 million gallons of water.
- Capture of heat from two boiler stacks through a heat “scrubber,” which aids in heating potable water used in the plant. This is equivalent to saving about 70 million cubic feet of natural gas.
- Reduction of scrap cheese, powders and packaging in the Natural Cheese Department as a 3 Sigma Project. Completed assessment to determine top 4 improvements needed; modifications made resulted in the expected annual reduction of about 67 tons of scrap cheese & powders, with a reduction in packaging waste of 124 tons.
An Ozarks GreenScore Gold Level Certificate will be presented at the ceremony.
“We’re honored to receive this ‘Gold’ recognition from Springfield and Ozarks GreenScore,” said Todd Sherman, Plant Manager, Kraft Foods Springfield. “Our employees are passionately focused on finding sustainability ‘wins’ in every aspect of our business. We are proud of our successes and we’re looking forward to continuing our sustainability journey.”
Ozarks GreenScore: Doug Neidigh, Program Manager, Drury University Ozarks Center for Sustainable Solutions -- 873-7641; Sara Garretson, Market Development Specialist, City of Springfield Solid Waste Management Division – 864-2003
Kraft Foods: Joyce Hodel, Corporate Affairs, 847-646-4538