Towards sustainability: A case study on the integration of hygienic design and sustainability in Norwegian meat processing facilities

Hygienic design and maintaining hygienic conditions in meat processing factories can significantly contribute towards environmentally sustainable food processing. This study explored the challenges, barriers, and perspectives on hygienic design, maintaining hygienic conditions, and sustainability within Norwegian meat processing facilities using qualitative research methods. Data were collected through semi-structured interviews using open-ended questions. The interviewees were company representatives with expertise in food safety and hygienic design, from nine different meat processing companies (n=9). The grounded theory approach was used to analyze the data. This study shows that the significance of hygienic design and maintaining hygienic conditions to promote environmental sustainability is acknowledged within Norwegian meat processing facilities. However, companies still prioritize production efficiency and initial cost considerations when deciding on investments in hygienic design of food processing equipment. The findings suggest a need for stronger regulations on emissions. Also, more targeted and purposeful training on hygienic design and its importance to promote environmental sustainability within meat processing facilities, especially for high-level managers, were recognized. • Budget constraints and supplier expertise are key barriers to apply hygienic design • Immediate repairs to minimize downtime lead to significant hygiene concerns • Main barrier for sustainability is the effort needed to build robust infrastructure • New equipment aims to boost efficiency and production; hygiene is secondary