
May 26, 2011 - PepsiCo's Frito-Lay Modesto, Calif.,  facility has become the state's first food manufacturing site to be  awarded LEED® Gold existing building from the U.S. Green Building  Council (USGBC), as verified by the Green Building Certification  Institute (GBCI). LEED is the nation's preeminent program for the  design, construction and operation of high performance green buildings. Frito-Lay North America now has eight certified LEED® Gold existing buildings across the country with manufacturing sites in Casa Grande, Ariz., Topeka, Kan., Perry, Ga., Beloit, Wis., Jonesboro, Ark., Killingly, Conn., and its Plano, Texas-based headquarters.  "Today, Frito-Lay Modesto continues its legacy of sustainability by  becoming the state's first food manufacturing LEED Gold certified  existing building," said Tom Melead,  maintenance and engineering director, Frito-Lay Modesto. "It is only  through the dedication and desire of our team members that we were able  to retrofit this 21-year-old building and solidify Frito-Lay's place as a  leader in sustainability in Stanislaus County and the State of California."  "Frito-Lay's certification shows tremendous leadership in greening an  existing building, which makes up the vast majority of the U.S.  building stock," said Rick Fedrizzi,  President, CEO & Founding Chair, U.S. Green Building Council.  "Greening our existing buildings helps save money and energy, creates  healthier places to live, work and learn - all while addressing our  single greatest opportunity to help solve the climate change equation."  To achieve LEED certification, the company's Modesto  sustainability strategy included implementing a number of green design  and construction features, and water reduction technologies and  practices.  
Energy reduction: The Frito-Lay Modesto facility has reduced  its natural gas consumption by 25% per pound of product and its  electricity use by 24% per pound of product since 1999 by installing new  technologies such as the 1MW photovoltaic solar system which generates  nearly 25% of the facility's electrical requirements when in operation,  high efficiency lighting throughout the plant and a thermal solar system  which generates steam to help cook our chips. These and other  initiatives greatly reduce the facility's emissions of carbon dioxide  and nitrous oxide.  
Water reduction: The facility has reduced its water  consumption by nearly 36% per pound of product since 1999 by  implementing technologies that reduce water used in its corn cooking and  potato chip processing. The facility also implemented automatic sinks  and hand washing stations with low-flow fixtures.  
Recycling: More than 98% of the Modesto  facility's solid waste is diverted from landfills. The site achieved  this milestone through many initiatives including an employee-led  recycling program, reusing cardboard shipping boxes multiple times, and  allocating waste product for use in animal feed.  Frito-Lay Modesto has been a part of the Stanislaus County  community for 21 years.  The more than 340,000 square foot building  sits on approximately 80 acres of land.  Frito-Lay Modesto produces some  of America's favorite snacks including 
Lay's and 
Ruffles potato chips, 
Sunchips, 
Tostitos tortilla chips, 
Doritos tortilla chips and 
Cheetos cheese-flavored snacks.  
Melvin Wylie