I’m happy to report that’s not the case. You’ll see the Plant of the Year in this month’s cover story, and you’ll get a look at the Sustainable Plant of the Year in October. Both had challenges, and both had to figure out solutions under far from normal circumstances. But both were able to develop and implement those solutions in ways that continue to push the envelope of innovation in food and beverage plants.
That’s a very good sign. It shows that even though we’re all working under conditions we never would’ve expected, we’re still finding the best ways to do things. In both plants, I saw something I’d never seen before. I saw solutions and innovations that blew me away with their elegance and creativity.
Both of the winning companies and the design-build firms are extremely proud of their plants, and they should be. Because they show that it’s possible to design, build and bring online a world-class production facility through shutdowns, labor shortages, strict safety protocols, material shortages, travel restrictions and the million other things plants have had to deal with over the last couple years.
They’re both staggering achievements, and I’m looking forward to sharing their stories with all of you. Because there are a lot of lessons to be learned, and the most prominent one is this: No matter how challenging an obstacle may seem, there’s always a solution. Always. FE