Cap On Carbon Usage?

摘要

Food distribution is no longer just about getting the right product, to the right place, at the right time-it's also about how to do it in an environmentally friendly way. Being sustainable is now as important as being timely, efficient and cost effective.rnIn this issue, we look at some environmental initiatives that are taking place in the food industry in our sustainability section, including facility designrnand LEED certification, better returns management and fuel-cell lift trucks. These initiatives can help companies measure-and reduce-their carbon footprint, which may become mandatory pending legislation called for by Energy and Commerce Chairman Henry Waxman.