Abstract
As a twenty-four person food products producer,
Essential Foods demonstrates that environmental
innovation is not the sole domain of large
corporations. Essential Foods approaches energy and
environmental management on all levels of its
operations, concentrating the bulk of its efforts on facility, delivery, distribution, and supply chain management. Its innovative work in these four areas have resulted in increased energy efficiency, reduced environmental impact, cost savings, and enhanced marketability.
Hewey, A. (2000). Environment and Energy Management From the Ground Up. Energy Systems Laboratory (http://esl.tamu.edu). Available electronically from
https : / /hdl .handle .net /1969 .1 /90909.