Facility Greenhouse Gas Emissions

(aka the Energy Team)

What they do

Eliminate greenhouse gas emissions (GHG) associated with facility energy use through energy efficiency, renewable sources of power, and sequestration.

Goals

The overall goal is to align with the International Panel on Climate Change’s recommendation to globally reduce greenhouse gas (GHG) emissions by 80% from 2000 levels by 2050. We used 2006 as a baseline year when we launched the MAP program. So our goals are as follows:

• GHG emission reductions: An average of 3% annually, from 2000 until 2050 or 80% absolute reductions:
  • 20% GHG reduction by 2010 (compared to 2007)
  • 50% GHG reduction by 2020
  • 95% GHG reduction by 2030

As a growing company, we know that we need to achieve this goal through a combination of conservation, efficiency, and use of renewable energy.

• Efficiency: Cut amount of energy use per ton of yogurt produced:
  • 33% by 2010 (compared to 2007)
  • 50% by 2012
  • 63% by 2017
• Renewables: Source at least 50% renewable energy by 2017.

Meet the team

The team consists of a cross-functional group representing Marketing, Natural Resources, Research & Development, Purchasing, Procurement, Operations, and Engineering. They work closely with Quality on any initiatives. All of these groups are essential, as any innovations have to work for all of these business functions.

Activities

• Focus on best practices in energy conservation and efficiency.
• Utilize plant-wide energy monitoring system installed in 2007 as a tool to better understand our use of energy in the plant and find ways to reduce it.
• Optimize production scheduling to maximize energy efficiency.
• Educate employees about our energy efficiency and GHG reduction efforts.
• Developing a long-term strategy to convert our energy supply toward renewables.
• Participate in workshops with energy managers at other dairy facilities to share knowledge and best practices.

Sample of accomplishments & results

• Reduced energy use per ton of yogurt produced by 19% from 2007 to 2008. Or, put another way, used 8% less energy at our manufacturing facility while producing 12% more yogurt, saving more than a quarter million dollars in 2008.
• Received over $250,000 in energy efficiency incentives from our gas and electric utilities.
• Received the Northeast Energy Efficiency Partnership’s Business Leader Award in 2008.