John Blazevich is a food industry pioneer who presently leads ViVA! Food Group and sources quality products from across the globe. Leading Contessa Premium Foods, Inc., until 2011, John Blazevich gained recognition for his pioneering efforts to launch an environmentally responsible food plant.
Featured on CBS Sunday Morning in 2008 as “Best Innovation of the Year,” Mr. Blazevich oversaw the development of a frozen foods plant that featured solar paneled roofs, airlocks on the loading dock, and heat recapture equipment within the refrigeration system. The aim of these innovative technologies was to reduce power usage and emissions by nearly 50 percent.
As Mr. Blazevich described it, his philosophy has always been one of trying to make things function better. A key question throughout the process of conceptualizing the plant was whether there was anything “we can capture, redirect, and reuse” to improve the facility’s energy profile.
As part of this commitment to going green, he worked within the parameters of the LEED certification process. In doing so he positioned the food processing facility as the world's first to achieve such certification, and the Green Cuisine plant was successful in reducing greenhouse gas emissions by approximately two million pounds each year.
Featured on CBS Sunday Morning in 2008 as “Best Innovation of the Year,” Mr. Blazevich oversaw the development of a frozen foods plant that featured solar paneled roofs, airlocks on the loading dock, and heat recapture equipment within the refrigeration system. The aim of these innovative technologies was to reduce power usage and emissions by nearly 50 percent.
As Mr. Blazevich described it, his philosophy has always been one of trying to make things function better. A key question throughout the process of conceptualizing the plant was whether there was anything “we can capture, redirect, and reuse” to improve the facility’s energy profile.
As part of this commitment to going green, he worked within the parameters of the LEED certification process. In doing so he positioned the food processing facility as the world's first to achieve such certification, and the Green Cuisine plant was successful in reducing greenhouse gas emissions by approximately two million pounds each year.
