Online edition February 2024 | Sustainable Production

In the February issue of Vakblad Voedingsindustrie, we delve into sustainable production.

It's no longer a question of whether you will embark on sustainability, but rather: what comes first, when, and above all, how will you finance it? Ceel Elemans (ING) and Niek Gillis (Subvention), immersed in daily sustainability efforts in the food industry based on their own expertise, share practical insights in the feature article.

And how do you make a brewery sustainable that was constructed in a time when water and energy were scarcely valued, and the use of double glass was a rarity? At the Heineken Brewery in Den Bosch, operational since 1958, approximately 6 million hectoliters of beer are brewed annually, roughly 1,000 liters per minute. Prioritizing sustainable production is crucial there, but how do they approach it?

Curious about what else is happening in the food industry? And which technical innovations will shape the future? Four suppliers to the food processing and producing industry discuss the smart technical solutions they offer to help food producers tackle the significant challenges of our time. 'Technology nourishes the future of the food industry.'

And there is much more to discover:

> Next green step at Van Loon: A new cooking system
> Sustainable construction: The benefits of an integrated approach
> A glimpse into the packaging hall of Vereijken Kwekerijen
> Tackling every renovation; Jackit is ready for the new year
> 'In the plant-based realm, Boermarke can be a major player.'