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Resource Conservation in Snack Food Processing
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Frito-Lay, Inc., the world's largest salty snack food company, operates 39 manufacturing facilities in the U.S. and Canada. Operations in these facilities require substantial amounts of energy and water. In the past, these resources have been perceived as "free" by the manufacturing function. This perception, and the resulting practices, has resulted in significant opportunity for resource conservation. This paper describes Frito-Lay's Resource Conservation program, which is a nation-wide productivity effort aimed at reducing the consumption and cost of electrical energy, fuels, water, and nitrogen. Key elements of the program include Resource Conservation "opportunity" audits, benchmarking, implementation of "no debate" operating practices, performance tracking and reporting, awareness training, "strike-team" audits for under-performing facilities, and integration into the existing "Green Team" environmental management system. The program has driven real improvement in the awareness of environmental and resource conservation concerns among manufacturing associates as well as substantial reduction in our consumption of water and energy resources.
SubjectResource Conservation Program
Perry, L. E.; Meyers, G. R. (2001). Resource Conservation in Snack Food Processing. Energy Systems Laboratory (http://esl.tamu.edu). Available electronically from