Sustainability

There are many shades of green, but there's only one CAVENDISH GREEN

Our environmental values are rooted in tried and tested farming and operating principles that have been enhanced by modern thinking and ingenuity. The reality is we've been nurturing and growing our Cavendish Green ideas for over 29 years. Whether it's using potato by-products to create new sources of renewable energy, forming "Energy Efficiency Teams" to identify ways to reduce energy consumption or looking at the agricultural industry as a whole to find more efficient and environmentally friendlier ways to work the land, you can be confident that our Green practices are not only good for us, but good for you, your customers and the environment too.

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Sustainability Canada English
Sustainability Canada French
Sustainability US

Cavendish Farms Biogas Plant

Cavendish Farms is committed to seeking new opportunities to reduce our impact on the environment. In June of 2009, Cavendish Farms became the first potato processor to convert solid waste residues to bio-methane gas via an anaerobic digestion process. The bio-methane gas is then burned in our boilers resulting in a significant decrease in the use of fossil fuels. The new state-of-the-art Bio-Fuel Facility is the largest of its kind in North America and the second largest in the World.

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Acrylamide in French Fries

Acrylamide forms naturally during some cooking methods at high temperatures, such as grilling, baking and frying. Although Swedish scientists discovered the presence of acrylamide in a wide range of foods in 2002, it has probably been in food for thousands of years, as long as food has been cooked.

While Health Canada or the USFDA have yet to declare consumption guidelines, Cavendish Farms has been proactively engaged in research to reduce acrylamide levels in its French fries since 2002.

Cavendish Farms also provides information via our website to help customers reduce acrylamides in the cooking of their French fries. This includes guidance regarding lower temperature levels (340F or 171 C) and shorter cooking times. Cooking to a light golden color rather than a darker colour can also help reduce acrylamide exposure.

Cavendish Farms is committed to the highest standards of health and safety from the farm to the table. Our commitment to study and reduce acrylamide levels is part of our food safety promise to customers.

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