Whether it’s upgrading, renovating and replacing existing buildings, or building new from the ground up, the refrigerated and frozen food industry continues to experience an increase in demand for automation, sustainability and sanitation.
The realities of supply chain disruptions have become top of mind for executives in every industry. Sub-standard and unsafe working conditions, product shortages due to extreme weather-related events and the discovery of counterfeit or contaminated components are examples where companies have encountered risks that ultimately affect their ability to serve their customers. The food industry is no different.
Mondelez International, Deerfield, Ill., announced initiatives to redesign its supply chain, which over the next three years, will bring in about $3 billion in gross productivity savings, $1.5 billion in net productivity and $1 billion in incremental cash.
Unilever, Englewood Cliffs, N.J., launched the Green Express, an eco-friendly train that will transport Algida ice creams from its factory near Naples 700 kilometers to the logistics hub in Parma, taking 3,500 trucks off the road each year, equating to an annual CO₂ saving of 2,600 tons.
As part of its commitment to operating responsible supply chains, Cargill, Minneapolis, announced a new assessment tool to help food and beverage customers achieve their growth, cost reduction and risk mitigation goals.
Beth Ford, executive vice president, chief supply chain and operations officer for Land O’Lakes, Arden Hills, Minn., talks with Refrigerated & FrozenFoods about the logistics of the supply chain industry and how food production continues to experience great growth.