In an ongoing commitment to the establishment of best environmental, economic and social practices, Truitt Bros., Inc. – the nation’s first Food Alliance-certified processor – released the first life cycle analysis of its canning process.
In an attempt to delve deeper into its manufacturing processes, identify energy drains and see how canning compares to other modes of preservation, Truitt Bros., Inc. engaged The Institute for Environmental Research and Education (IERE) in Vashon, Wash. This organization authored the report "Canning Green Beans: Ecoprofile of Truitt Brothers Canning Process." The analysis found that greenhouse gases from canning were 39 percent less compared to freezing; acidification was 70 percent less for canning and criteria air pollutants stood at 59 percent less for canning when compared with freezing.
"Commissioning this study is one part of our concerted efforts to track and limit energy consumption," said Peter Truitt, co-owner of Truitt Bros., Inc. "We will continue to challenge ourselves, our processes and our farmers to up the ante when it comes to sustainable practices."
The analysis, a side-by-side comparison of four-ounce servings of canned and frozen green beans, examined electricity and water demand, can and packaging production, transport, and product preparation, while assessing the impacts on global warming, acidification, human health, ozone depletion, ecotoxicity, water use, smog and fossil fuel depletion, among other factors.
Time and again canning came out on top, outperforming freezing, which has higher energy use during its storage phase. This report echoes findings from the Steel Recycling Institute, whose study, conducted by Scientific Certification Systems, found that canning food uses less energy than freezing food.
IERE suggested opportunities for continued energy reduction improvement at Truitt Bros., Inc. These included using recycled steel in its cans, which would decrease greenhouse gas emissions by 10-15 percent, and transitioning to lighter weight packaging. For long-term energy efficiency improvements, IERE suggested a redesign of the bean processing line to further reduce water and energy consumption. The full study can be viewed by clicking here.