McCloud Services offers insight and tips on sustainable practices in food facilities as it relates to pest management, and explains what mitigation plans might be missing.
From hydroponic greenhouses to recycling fruit, sustainable practices are on the rise. However, the benefits and drawbacks of these practices are important to consider when determining a facility’s mitigation plan. For those who utilize sustainable practices, it is important to determine the positive and negative effects to the facility’s pest management program. Preparation is key, and knowing the signs of pest risk is highly important.
“While reducing waste and incorporating other sustainable practices in facilities are becoming more popular, some practices can increase risk to pest activity,” Patricia Hottel, BCE, technical director of McCloud Services said. "It is critical for both the pest management professional, as well as the client, to be aware of these potential threats.”
McCloud Services discusses both the positive and negative implications of sustainable practices in food facilities in its article “Sustainability: Sustaining the Environment or Pests?”
To learn more about sustainable practices in food facilities and their impact on pest management, please download McCloud Services’ article here: Sustainability: Sustaining the Environment or Pests?
