FORT MILL, SC - U.S. Foodservice - Fort Mill is working to reduce fleet idling time and increase fuel efficiency as part of its latest environmental efforts.

The company division plans to use strategic route-planning technologies to reduce its fleet's "idle time" by 4.3 percent and raise its fuel efficiency by 1.2 percent, collectively saving 13,000 gallons of fuel in its service area which includes the upstate region of South Carolina as well as the western half of North Carolina.

U.S. Foodservice - Fort Mill is among the newest members of the South Carolina Environmental Excellence Program (SCEEP), a voluntary leadership initiative designed to recognize facilities that have demonstrated "superior environmental performance." The division is the group's 34th member.

"U.S. Foodservice - Fort Mill has demonstrated its commitment to both the environment and the community through diligent efforts to reduce its carbon footprint, conserve water and electricity, limit its waste stream by recycling, and provide organic and locally grown products to its customers," said Myra Carpenter, chairman of SCEEP. "This aggressive, holistic approach is a definite benefit to our state's environment."

Since 2007, a dedicated sustainability team has sought new ways to reduce energy consumption, eliminate waste, and add recycling programs. These efforts have resulted in a number of innovations that demonstrate the Fort Mill division's commitment to sustainability in three key areas: environment, products and community.

Additionally, U.S. Foodservice - Fort Mill recently earned Green Business Certification from the Institute or Green Business Certification.

Earlier this year, the company also announced plans to further improve fleet productivity by scaling up successful initiatives, such as driver awareness programs, automatic idle shutoff, maximum speed controls, and assessing and implementing new initiatives, including improved trailer cooling practices and other technology solutions.

 

Originally posted on Green Fleet Magazine

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