From Farm to Table: Energy Efficiency in Agriculture and Food Distribution

The path of produce from farm to grocery shelf is an energy-intensive one, but food growers and distributors can deploy efficiency measures along the way to reduce costs and enhance sustainability. In this session, you’ll learn about energy use in the agriculture sector, innovative strategies for combined heat and power with food waste, and the state of indoor agriculture. Then, Four Seasons Produce will present the workings of their triple bottom business model, crunch the numbers of their efficiency and sustainability investments, and reveal how their business practices attract new and loyal customers like Mom’s Organic Market.


Food Service