3640282077_bb09873553_z
by Jennifer Mishler
Categories: Eats, Home.
Photo: Flickr/Creative Commons


Turtle Island Foods are most well-known as the people who brought us Tofurky. Now, they have announced plans to build a $10 million eco-friendly plant.

According to VegNews, the plant will be 33,000 square feet, solar-powered and high efficiency.Turtle Island and Key Development Corp. plan for the building to become certified as LEED (Leadership in Energy and Environmental Design) platinum. Key Development has stated that the plant will achieve this by utilizing “a solar hot water system that preheats water used in food processing and reduces energy consumption by 40 percent, heat recovery from the refrigeration system that can be used as a heat source where needed, the use of efficient mechanical and food processing equipment,” according to Sustainable Business Oregon. The company also said that the only other food processing plant to have this certification is the Lamb Weston Delhi processing facility in Louisiana, owned by ConAgra Foods.

So, when will the new plant be churning out Tofurky? Well, reportedly it will be completed by the end of 2012. Turtle Island also expects its sales to increase by 25% this year, with their vegan products being sold at more and more locations. Sustainable Business Oregon also said the plant will include a station at which the public can charge their electric cars, and 45% of its building materials will be made from recycled contents, and all materials are being sourced locally from the Hood River, Oregon area.

About Jennifer Mishler

Jennifer Mishler is a writer, and a vegan and animal activist. When she's not writing, you can often find her volunteering or advocating for animal, environmental and human rights causes. Along with writing for Ecorazzi, she has contributed writing for nonprofits like Sea Shepherd Conservation Society, and enjoys blogging. She resides in the Washington, DC area (and loves all the vegan food it has to offer). Follow Jennifer on Twitter: @jennygonevegan.

View all posts by Jennifer Mishler →