Sheldon Lavin and OSI Group Make Strides for Sustainability

Sustainable food production is one of the big commitments that OSI Group has made. This effort is being led by Sheldon Lavin, the CEO of OSI Group. Since the company began, they have been innovators in the industry of food processing and distribution. Under Sheldon Lavin, OSI Group will continue to research and embrace the latest technological developments in the food world.

OSI Group is one of the biggest leaders around the world when it comes to food production. They have started as a small butcher shop, but they are now an organization that spans multiple countries. In the last century, they have continuously proven themselves to be an impressive business. Sheldon Lavin has been an important part of the development of OSI since he joined the company in the 1970’s. Under his guidance, their growth has been spectacular.

It was always important for Sheldon Lavin to do anything that he was capable of to reduce the effect on the environment of his company. Before making most decisions on an executive level, sustainability is almost always considered. In order to achieve these goals, many new strategies have been put in place.

These changes and efforts have been recognized by multiple organizations. OSI Group knows that they have a responsibility to the world as they continue to grow. Some of the awards that OSI has received for sustainability include the California Business Award and the British Safety Council’s Globe of Honour.

When expanding their production capabilities in Spain, sustainability was in mind every step of the way. The pre-existing plant in Toledo, Spain had over 22,000 feet added to it. This allowed them to create not only new halls for production but also a research development kitchen among other important areas. It’s estimated that this expansion will double the capabilities of production for the OSI plant.

When the addition was built, security was also kept in mind. The perimeters are now protected with an advanced security system that will protect the employees and the assets of the company. In addition, the indoor portions of the facility have been outfitted with fire suppression and security systems.

While the facility may have been expanded, it is expected to be able to lose 20 percent less in electricity. The equipment used in the factory has been updated to be more energy efficient safe on the environment. These efforts will make their facility of food production more sustainable overall.

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