Many executives in the food industry today are still reluctant to adopt greener production strategies. In an industry where profit margins can be so low, any reduction in efficiency is a gamble. Selecting the wrong solution can mean longer lead times, lower fill rates, reductions in customer service and even smaller profit margins. However, some green solutions do not necessarily have to be more than just improving on your own internal efficiency.
Today's companies can adopt sustainable production strategies that enable in-house reductions while maximizing process efficiencies throughout the whole supply chain. By making the food supply chain more efficient, we reduce the negative impact on our environment. All of the green benefits can be achieved by better planning and management of our supply chain.
Environmental pressures for manufacturers are inevitable. "Green" production and consumption habits are slowly becoming integral components of industrial regulatory policies and procedures. Through all the various environmental hypes and trends, consumers are beginning to use "green" attributes as a product selection criteria. How your company responds to this challenge may affect its future success.