Green plant in light bulb silhouette on soil background

Improving and promoting sustainable practices is a key focus for JBT going into 2020, with initiatives to improve sustainability in the processed food and beverage segment as well as internally within JBT facilities. From assisting customers in the reduction of their energy footprint to improving JBT’s own internal practices, sustainability is moving to the forefront and will feature strongly over the coming 12 months.

“There are four key areas in which JBT is involved in sustainability,” explains Douglas Woodruff, JBT’s Director of Research & Development for Liquid Foods. “Firstly, we provide our customers with solutions that reduce the total cost of ownership in terms of energy, water, and steam, enabling their operations to become more sustainable. Secondly, we have a number of new product offerings that help our customers reduce food waste in food production and the delivery chain.”

JBT solar panels_small

A third area, he continues, is that of adapting highly efficient solutions to the plant-based beverage and food segment. The fourth, in contrast, is concentrated on improving sustainable practices within JBT facilities worldwide, an effort that has included simple changes to grander undertakings. “Our internal initiatives have included everything from putting in light sensors that switch off if there is no-one in the area, installing new heating systems that significantly reduce consumption of heating oil and reduce corresponding emissions, and installing solar panel systems at some of our larger manufacturing sites,” says Woodruff.

“JBT is focused on improving operational efficiencies, for both our customers and ourselves. These improvements often lead to more sustainable operating conditions while also providing financial value,” he adds. “Another bonus is that these developments help our customers – large and small – fulfill their own sustainability objectives, whether that be reducing resources required for production of safe food, reducing food waste, or efficient production of plant-based beverages and/or foods.”