Tofurky Company Celebrates New LEED Platinum Production Plant

The Tofurky Company, maker of plant-based meat alternatives, is celebrating the opening of its new LEED Platinum-certified manufacturing plant on the waterfront in Hood River, Oregon.The new plant, which will become operational in early 2014, is only the second LEED Platinum food processing plant in the USA and the sixth in the world. Environmental features of the building include an array of 400 rooftop solar panels capable of producing over 100 kWh of electricity per year, a free solar-powered electric car charging station and a green roof with a bocce court. Recycled materials are used throughout the building, which is 34% more efficient than required by the Oregon Energy Efficiency Specialty Code and 40% more efficient in its use of water.

By Jennifer Elks | Published 11 years ago | About a 2 minute read

The Tofurky Company, maker of plant-based meat alternatives, is celebrating the opening of its new LEED Platinum-certified manufacturing plant on the waterfront in Hood River, Oregon.

The new plant, which will become operational in early 2014, is only the second LEED Platinum food processing plant in the USA and the sixth in the world. Environmental features of the building include an array of 400 rooftop solar panels capable of producing over 100 kWh of electricity per year, a free solar-powered electric car charging station and a green roof with a bocce court. Recycled materials are used throughout the building, which is 34% more efficient than required by the Oregon Energy Efficiency Specialty Code and 40% more efficient in its use of water.

“Though I had a hunch 33 years ago that plant-based foods would one day be more popular, it’s safe to say that this company and this new plant are beyond my wildest dreams,” says Tofurky founder Seth Tibbott.

The Tofurky Company, owned by the independent and family-operated Turtle Island Foods, Inc, produces 36 different kinds of refrigerated and frozen meat alternatives. All Tofurky products — which include deli slices, holiday roasts, gourmet sausages and a new frozen line of Tofurky pockets, quiche and a pot pie — are meat free, non-genetically modified and made from organic soy protein. Tofurky products can be found at over 12,000 natural food and grocery stores throughout the US and Canada.

On September 7, the public is invited to tour the new plant, sample Tofurky products and hear local musicians at “Tofurkyfest.” The event will also feature vegetarian cooking classes, disc golf and rooftop bocce tournaments and a four-course gourmet vegan banquet.

Earlier this summer, UC Davis celebrated the opening of the Jess S. Jackson Sustainable Winery Building. Once fully operational, the $4 million structure will enable the adjacent teaching and research winery, brewery and food science laboratory — the first food processing facility in the US to receive LEED Platinum certification — to operate self-sustainably, through onsite capture of energy and water.