Frito-Lay Topeka site awarded LEED EB Gold Certification

Frito-Lay Topeka site awarded LEED EB Gold Certification

April 09, 2010
PepsiCo’s Frito-Lay Topeka, Kansas, facility today became the state’s first manufacturing site, and the nation’s second food manufacturing site, to be awarded LEED® Existing Building (EB) Gold Certification from the U.S. Green Building Council (USGBC), as verified by the Green Building Certification Institute (GBCI). LEED is the nation’s preeminent program for the design, construction and operation of high performance green buildings.

“It’s only through the efforts of our associates and business partners that we were able to retrofit this nearly 30-year-old-building and make it more environmentally friendly,” said Allen Moore, technical manager, Frito-Lay Topeka. “Achieving LEED EB Gold standards is another significant step on our company’s sustainability journey, and solidifies our place as a leader in Kansas and in the U.S.

“With each new LEED-certified building, we get one step closer to USGBC’s vision of a sustainably-built environment within a generation,” said Rick Fedrizzi, President, CEO &Founding Chair, U.S. Green Building Council. “As the newest member of the LEED family of green buildings, Frito-Lay Topeka is an important addition to the growing strength of the green building movement.”

To achieve LEED EB Certification, the company’s Topeka sustainability strategy included implementing a number of green design and construction features, water reduction technologies and practices, as well as improved waste management.

Energy reduction: The Topeka facility has reduced its natural gas consumption by 39% per pound of product and its electricity use by 27% per pound of product since 1999 by installing new technologies such as high-efficiency oven burners and new lighting systems with sensors to turn off lights when rooms are not in use.

Water reduction: The facility has reduced its water consumption by nearly 52% per pound of product since 1999 by implementing new operations and sanitation practices, and piloting a company-wide initiative to reduce water used in its corn cooking and transfer process.

Recycling: As of September 2009, less than 1% of the facility’s solid waste goes to landfill. The site achieved this milestone through many initiatives including an employee-led recycling program, reusing cardboard shipping boxes multiple times, and allocating waste product for use in animal feed.

Frito-Lay Topeka produces Lay’s potato chips, Fritos corn chips, Tostitos tortilla chips, Doritos tortilla chips, and Cheetos cheese-flavored snacks.

Frito-Lay Topeka continues to invest in leading edge technologies that will eventually reduce its environmental footprint, such as a biomass boiler that will come online later this year.

Like to receive news like this by email? Join and Subscribe!
Join Our Telegram Channel for regular updates!
Sponsored Content
Avebe introduces high-amylopectin potato starch (ELIANE™ GEL 100) for creamy low fat soups
June 25, 2015

Avebe introduces high-amylopectin potato starch (ELIANE GEL 100) for creamy low fat soups, sauces & dressings

Potato starch manufacturer AVEBE introduces a high amylopectin potato starch (ELIANE™ GEL 100) with unique properties that allow food manufacturers to create high quality, creamy and indulgent fat reduced soups, dressings and sauces.
KMC CEO Nicolai Hansen resigns
January 08, 2019

KMC CEO Nicolai Hansen resigns

At the Annual General Meeting at KMC , it was announced that CEO Nicolai Hansen at his own request has decided to resign from his position by the end of June 2019.
Guardian switches to potato starch wrapping
January 13, 2019

British newspaper The Guardian switches to potato starch based wrapping

Readers of The Guardian newspaper in the United Kingdom have been opening their weekend paper to find supplements wrapped in a compostable material made from potato starch.
Sponsored Content