In today's Behind the Greens, Mark Campion, President of Taylor Farms Retail, takes us into the new processing plant that houses all of the company's retail organic and conventional salad products. A 165,000 square feet building estimated to save up to 2.5 million kilowatt hours per year, Taylor Farms has built a green, innovative facility for the modern age. A commercial test kitchen and on-site research & development lab are also inside for customers to collaborate on new and future products. As of now, the plant is at 55% with a future goal of reaching 100%.<hr class="legacyRuler"><hr class="invisible minimal-padding">
