Kraft Foods showcases alternative energy initiatives

by Keith Nunes
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LOWVILLE, N.Y. — Kraft Foods Inc. is using bio-methane from on-site waste treatment systems at two facilities in Lowville and Campbell, N.Y., to replace 30% to 35% of each plant’s natural gas purchases per year. Whey, which is a byproduct of the cheese processed at each plant, is the source of the energy.

"Whey disposal has long been a challenge," said Steve Yucknut, vice-president of sustainability for Kraft Foods. "Our facilities have previously used strategies such as concentrating the whey to reduce volume and finding outlets for it to be used as animal feed, or for fertilizer on environmentally approved farm fields.

"Both methods required transporting the whey offsite. Now, we’re reducing the associated CO2 emissions that are part of transporting waste, discharging cleaner wastewater from our on-site treatment systems and creating enough alternative energy to heat more than 2,600 homes in the Northeast."

The Lowville plant makes Philadelphia brand cream cheese for the company while the Campbell plant manufactures Polly-O Italian-style cheeses and Polly-O string cheese.

This article can also be found in the digital edition of Dairy Business News, October 2008, starting on page 4. Click here to search that archive.

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