Sabra Dipping Co., Chesterfield, Va., achieved LEED-Gold New Construction certification for its new 106,475-square-foot expansion. Sabra is said to be the first manufacturer in the state of Virginia to receive this certification.
This latest expansion, designed and built by The Dennis Group, Springfield, Mass., uses 44% less energy and 45% less water than a typical food processing facility, while doubling Sabra's production capacity to help keep pace with rapidly growing demand for Sabra products.
In order to achieve LEED Gold status, the facility went beyond energy and water savings. More than 20% of the construction materials were sourced from recycled content, and only low and no-VOC paints and coatings were utilized to ensure healthy indoor air quality.
"Sabra is all about making delicious, kitchen-fresh hummus and creating fresh connections. This commitment drives us to support the well-being of our employees, our community, our environment and our consumers," says Meiky Tollman, vice president of global growth and capabilities for Sabra. "Sabra's kitchen-fresh products are made from the finest fruits, vegetables, herbs and spices that grow in the earth; our logo features an image of the sun we share. We are committed to improving peoples’ lives, not only through product innovation, but also in social responsibility, doing our part to cherish and protect the environment. We're proud of this facility and all who contributed to its success."
"Manufacturing, and food processing specifically, is inherently resource intensive," adds Mary Frances Stotler, director of sustainability at The Dennis Group. "Mitigating energy and water usage is not only good for the environment, but also makes sound financial sense. The payback period for most energy efficiency initiatives is very short."