No-cost Project Yields $1 Million Payback for Conagra Brands

The facility’s cross-functional team delivered a $471,000 jalapeño yield loss reduction (spoiled ingredients, under net weight rejections, and overfill), and a $730,000 tomato yield loss reduction.

Conagra Brands’ Oakdale, Calif., facility created a cross-functional team that made excellent progress in reducing food waste. Photo courtesy of Conagra Brands
Conagra Brands’ Oakdale, Calif., facility created a cross-functional team that made excellent progress in reducing food waste. Photo courtesy of Conagra Brands

The Oakdale, Calif., Conagra Brands facility makes Hunt’s and Ro-Tel brands, and other food products. Over the past year, the facility’s cross-functional team made excellent progress in reducing food waste. The team implemented a comprehensive plan and problem-solving program throughout 2021 to eliminate ingredient loss points for both jalapeños and tomatoes. The program addressed three causes of jalapeño waste (spoiled ingredients, batch planning, and fill controls) and two processes for tomato waste (peelers and fillers). As a result, the plant utilized 650,000 lb of jalapeño and 13.8 million lb of tomato raw ingredients compared to 2020, which reduced the site’s solid waste footprint by about 10%.

“By manufacturing food ingredients more efficiently, we are using utilities more efficiently,” says Kate Pitschka, director of supply chain sustainability, pointing to Scope 1 and 2 greenhouse gas (GHG) emissions. “We are also moving a significant portion of the site’s food waste up in the recovery hierarchy from animal feed and compost.”

The plant is located in a high water-risk region, and eliminating some of the organic load being sent to wastewater operations is reducing some stress on the region’s water cycle. By eliminating food waste, the facility is reducing the amount of Scope 3 GHG emissions (EPA WARM and Biogenic) that the food waste would create downstream.

Teams were established during March to May 2021, project scopes were defined within one to two months, and specific projects were implemented between July and October 2021, resulting in a 4% jalapeño yield improvement and a 1.8% tomato yield improvement.

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