Food & Beverage

Saving green

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Brewster-based, snack-food manufacturer Shearer’s Foods Inc. stepped up its sustainability efforts by joining ENERGY STAR in 2006, but the company didn’t stop there.

Since 2006, Shearer’s has made a fundamental commitment to protecting the environment by creating a comprehensive energy management program.

The program is divided into three main parts: landfill reduction, natural resources and energy conservation, and lastly, associate sustainability training and engagement. Shearer’s recycling efforts take place plantwide in each of the manufacturer’s plants and offices. Plastic, aluminum, paper, shrink wrap, batteries, cardboard, computers, cell phones and print cartridges are all recycled, and the company purchases products containing post-consumer recycled content. Everything that can be reused or recycled reduces the waste that goes to landfills.

The second part of Shearer’s three-pronged plan to improve sustainability is a focus on conservation of natural resources and energy. Shearer’s has purchased ENERGY STAR-rated equipment, installed programmable thermostats and insulated wastewater treatment tanks with ceramic paint to improve temperature stability and is working to convert to high-efficiency T8 lighting in all plant areas.

Shearer’s has installed several no-water urinals that save 315,000 gallons of water each year. The company also recycles waste heat from air compressors to reduce plant heating loads.

Because of these and many other upgrades, Shearer’s has seen the results of going green. Based on utility consumption per pound of production, the company reduced its natural gas consumption by 7.32 percent and its electric use by 15.47 percent from fiscal 2006 to fiscal 2007.

Also in one year’s time, Shearer’s sustainability initiatives reduced water costs 30.24 percent and sewer costs 38.04 percent.

The third part of Shearer’s program is training employees in the company’s sustainability initiatives. To meet those goals, Shearer’s created associate-driven “green teams” at all manufacturing facilities. The teams develop engagement with other employees by sharing best practices in monthly meetings, training on software that generates new leads for resource conservation projects and by making updates on utility performance available to all associates. That data is also used on a resource conservation scorecard to track the company’s weekly performance against its conservation goals.

HOW TO REACH: Shearer’s Foods Inc., (330) 767-3426 or www.shearers.com