Culture in Hygiene: Sustainable Cleaning Practice (Webinar 3)

Food production is responsible for 1/4 of the world’s greenhouse gas emissions. Amid growing calls for food businesses to prioritise more sustainable practices, eco-friendly cleaning approaches are a frequently forgotten part of the equation.

No longer – at Klipspringer, we decided to assemble a panel of experts to discuss how your business can implement sustainable cleaning practices. Based on the third webinar in the three-part ‘Culture in Hygiene’ series, this information-packed article provides tangible advice on topics including robotics, transport, and a circular economy.

This webinar is hosted by Alex Carlyon, a Director at Klipspringer with over 18 years of industry experience. Alex is joined by Phil Kulkowski, Hygiene Consultant at Hygiene Improvement Solutions, and Dan Turner, Director at FoodClean.

If you’re interested in a specific part of this webinar, browse the below menu to skip ahead to the section most relevant to your food safety needs:

1) Efficient Hygiene Practice

2) Transport & Packaging

3) Equipment Choice

4) Robotics & Automation

Click below if you’d prefer to watch the full webinar and download the corresponding slides.

After some introductory points by Alex around sustainability and economic models (see the full webinar above), Dan delves into various factors that commonly cause inefficiencies for manufacturing businesses. Of particular interest is how to reduce energy and water wastage – while Phil provides valuable insights on minimising downtime.

18% of the greenhouse gases emitted during the food production cycle come from the supply chain. Therefore, it is crucial to implement sustainable practices during the transport and packaging of foodstuff.

This is where Alex’s expertise comes in. In detail, he provides tips on how to transport chemicals and water off site, and how to conduct a waste audit. All of this allows supply chains to be built on ESG policies.

Alex then transitions into a shorter segment on equipment choice. Again, sustainability of the supply chain structure is examined, as is the specific design of equipment, factoring in ergonomics and longevity. Phil also weighs in with some insights around simplifying equipment use for newer operatives.

Watch below for more.

Automation is an increasingly prominent topic amid debates over the future trends of food production. Dan covers off some key concepts in the area, particularly focusing on how to automatise repetitive, low-skilled, and dangerous jobs. He reaffirms the importance of using automatised procedures to assist operatives rather than replace them – reallocating their invaluable labour time for production or other hygiene tasks.

For more in-depth webinar content, take a look at the other episodes in our ‘Culture in Hygiene’ series.

Alternatively, if you have any questions or queries you can get in touch with one of our Hygiene Experts below, or by contacting us at: 01473 461 800.