Sabra Awarded LEED Gold Certification

The expansion uses 44% less energy and 45% less water than a typical food processing facility, while at the same time doubling Sabra's production capacity.


https://facilityexecutive.com/2016/08/sabra-awarded-leed-gold-certification/
The expansion uses 44% less energy and 45% less water than a typical food processing facility, while at the same time doubling Sabra's production capacity.
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Sabra Awarded LEED Gold Certification

Sabra Awarded LEED Gold Certification

Sabra Dipping Company’s new 106,475-square-foot expansion at its Chesterfield County, VA plant recently achieved LEED Gold New Construction Certification from the U.S. Green Building Council (USGBC). The certification is a first for a manufacturer in Virginia.

LEED Gold
(Photo: sync-magazine.com)

The expansion, designed and built by Springfield, MA-based The Dennis Group, uses 44% less energy and 45% less water than a typical food processing facility, while at the same time doubling Sabra’s production capacity to help keep pace with rapidly growing demand for Sabra products.

In order to achieve LEED Gold certification, 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 for the building occupants.

LEED gold
An aerial view of the Sabra facility. (Source: The Dennis Group)

“Sabra is all about making delicious, kitchen fresh hummus and creating fresh connections,” said Meiky Tollman, Sabra’s global growth and capabilities VP. “This commitment drives us to support the well-being of our employees, our community, our environment and our consumers. 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.”

Sabra considers sustainability an important criterion to consider when siting, constructing and operating a facility.

“Manufacturing, and food processing specifically, is inherently resource intensive,” said 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 pay-back period for most energy efficiency initiatives is very short.”

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