Food Sustainability: EcoStruxure™ for Food and Beverage

Building the next-generation Food and Beverage systems requires bold moves. We have the opportunity to accelerate the drive towards a zero-emission future, to improve agility and profitability, and to meet end consumer’s expectations for safety, sustainability, and transparency. Together with our partners, we deliver digital energy management and automation solutions to achieve the next generation of efficiency, resilience, and sustainability for the industry that feeds the world.

Food sustainability refers to the sufficiency it provides when produced in practically the proper amount, so there is no or very little environmental damage. There will always be leftovers when we buy food in large quantities. Following that, these leftovers are either thrown out or left to spoil in our refrigerators. Therefore, that’s how questions about food sustainability come into play. Along that, global food production's economic and dietary issues are also addressed by food sustainability. Biodiversity is necessary when it comes to food production. The creation of essential ecosystem services within the same biodiversity we’re living increases its capacity to withstand shocks and pressures, such as those brought on by a rapidly changing climate and supports food production. The only conscious solution one can make is to properly understand the fact that food should be produced in a way that it works best for nature. And all of this starts when a few basic sustainable practices in food industry are followed, which are:

1. Keeping transparency in sourcing so that consumers get to see what exactly they are consuming. The local ingredients must be fresh and not frozen, along with a “clean” label. Anything that includes preservatives of any sorts must be discarded then and there!

2. Sustainable packaging methods that demonstrate reusable labels and containers are a better and healthier alternative for the planet. In addition, less packaging is another big factor in sustainability in the food industry.

3. Animal-farming must try to be avoided as much and instead be switched with plant-based alternatives. There’s a good reason to why people are becoming vegans. It is either something to do with the environment or their personal choice.

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