Fourth in a 4-part series on DURE FOODS. Taken from a recently published article by Andrew Joseph in the October 2014 issue of Canadian Packaging magazine. Photos by Cole Garside.
Malcolm says that Dure Foods takes its role in being environmentally responsible very seriously.
“We continually look for new ways to reduce our environmental impact, to do our part for the environment and the world,” relates Malcolm.
Recently both the Canadian and U.S. warehouses replaced its lighting to a more efficient system allowing hydro-electric usage to decrease by 18 per cent, which is not only good for the environment but also for the pocketbook.
In an effort to lessen the packaging waste going to landfills, Dure Foods has, since 2007, worked on a program with Waste Solutions Canada, increasing its diversion rate from less than 15 per cent to over 50 per cent, according to Laberge, adding that all corrugated waste and used super sac totes are separately baled and picked up for recycling.
“We have also developed an entirely recyclable canister which our customers can utilize instead of the composite can which is not recyclable due to its tin end cap and foil lining,” adds Laberge. “This new design also enhances food safety because this canister may pass through a metal detector system, whereas a composite canister can not.”
Summing up, Malcolm says that “it’s not merely a business where one mixes a few ingredients, but rather it’s that and more—ensuring we take the time and effort to create a product that is manufactured safely and in strict accordance with the highest food safety standards—plus there’s also the way we work with our customers.
“In my opinion, customers are people, not accounts—it’s the way we’ve been doing business since the beginning and the way we’ll continue to do business in the future—success hasn’t spoiled us yet.”