Most facilities treat CIP as a necessary expense. What if it's actually one of your biggest opportunities for cost savings, productivity gains, and sustainability improvement? Join us to find out where the hidden value is hiding.

Cleaning-in-Place (CIP) systems are essential to food and beverage safety, but they are also one of the most resource-intensive processes in many facilities. From water, chemicals, and energy consumption to wastewater generation, product loss, and production downtime, inefficient CIP programs can quietly become a significant drain on both profitability and sustainability goals.

Join sustainability expert Sheldon Young of Alfa Laval, engineering specialist Eric Gore of CSI, and food manufacturing veteran Tom Fladler for a practical discussion on how food and beverage companies can unlock value hidden within their CIP operations.

This fireside chat will explore the biggest opportunities for CIP optimization, including recipe design, product recovery, automation, equipment upgrades, chemical usage, and process improvements. The speakers will share real-world examples, discuss common mistakes facilities make when evaluating CIP performance, and outline a practical framework for identifying, prioritizing, and implementing improvements.

Whether you're focused on reducing water usage, lowering operating costs, improving productivity, or advancing sustainability initiatives, you'll leave with actionable ideas that can be applied in facilities of any size.

Attendees will learn:

• Identify where CIP is costing you more than you think.

• Understand the biggest optimization levers.

• Walk your process with a critical eye.

• Build a roadmap for improvement.

• Find immediate wins and long-term investments.