{"id":30688,"date":"2026-02-28T14:55:23","date_gmt":"2026-02-28T19:55:23","guid":{"rendered":"https:\/\/misbf.org\/?page_id=30688"},"modified":"2026-07-28T21:15:52","modified_gmt":"2026-07-29T01:15:52","slug":"food-processing","status":"publish","type":"page","link":"https:\/\/misbf.org\/es\/food-processing\/","title":{"rendered":"Food Processing"},"content":{"rendered":"
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Food Loss and Waste, Reducing Hazardous Material, Saving Money<\/h2>\n\n\n\n

Pollution Prevention in Food and Beverage Manufacturing and Processing<\/strong>
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Providing P2 and Food Waste Prevention Support To Processors, Manufacturers and Community Stakeholders in Western Michigan<\/strong><\/h2>\n\n\n\n

Central Michigan University and Michigan Sustainable Business Forum are collaborating on a technical assistance program for food and beverage manufacturers.  By optimizing production practices, enhancing packaging design, advancing byproduct utilization, and supporting innovative business models, manufacturers can reduce waste at the source while strengthening local and regional food systems.<\/p>\n\n\n\n

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Inefficiencies in the Supply Chain and Legacy Practices Have A Substantial Economic and Environmental Cost<\/strong><\/strong><\/h2>\n\n\n\n

Each year, approximately one billion dollars of economic value<\/a> is lost across Michigan\u2019s farms and food manufacturers due to unharvested crops, production inefficiencies, product shrinkage, and supply chain challenges. These losses represent not only missed profit opportunities, but also preventable environmental impacts.  <\/p>\n\n\n\n

La prevenci\u00f3n de la contaminaci\u00f3n, definida por la EPA de EE. UU. como Reducir o eliminar contaminantes y desechos en la fuente<\/em>, are a proven way to advance these practices in facilities and operations:<\/p>\n\n\n\n