Sustainable construction strives to improve the long-term affordability, durability, and energy efficiency of a food production facility. The primary goal of sustainable construction is to use durable components and energy-efficient systems for the lowest possible cost of construction. Thus, a food plant designed for sustainable construction minimizes the use of raw materials, energy, water, and land over the entire life cycle of the building. This approach, which is beneficial to both owner and society, emphasizes the long-term affordability, quality, and efficiency of the facility.
A food facility is subject to unique conditions over its lifespan. Most other facilities do not endure the physical, chemical, and biological abuse that is common in food plants. A sustainable food plant design must account for considerations that affect food safety, sanitation, durability, energy use, and maintenance.
Sustainable construction does not necessarily require larger capital expenditures than conventional construction. Construction costs can be reduced by utilizing the costliest materials only where necessary. Floor toppings, stainless steel floor drains, and stainless steel wall panels are some of the more expensive components in a food plant. While these may be utilized in just about every production space, a calculated plan will create spaces in which other components can be used without sacrificing food safety and durability.
Though many issues must be addressed to create a sustainable design, a few of the more common issues specific to food plant design and construction include the following: