In 1979, we began recovering the starch left in water after we washed potato slices to keep that water from having to be treated by cities’ waste water systems. We now recover 66 million pounds of starch per year.

In 2001, our water conservation efforts really took off when we started recycling the water used to make potato chips. As a result, we saved more than 570 million gallons of water in 2007 alone.

"We saved more than 570 million gallons of water"

In 2008, we also started testing technology that captures and condenses the steam emitted when cooking our chips so the water can be recycled. This is a technique that holds great promise for the future.

As a result of all our hard work, the Environmental Protection Agency (EPA) recognized a record 7 Frito-Lay facilities nationwide last year for their efforts to conserve natural resources.


We’re continuously pioneering new ways to conserve water. This year, we challenged all our facilities to reduce their water usage by another 3-5%, and they’re going above and beyond to meet that challenge.

Here’s one example:

In Orlando, Florida, they’re replacing fresh water with recycled water for waste-water defoamer sprayers, and they’re installing a process to recover condensate from air conditioning systems for further use in the plant. They’re also improving equipment sanitation procedures and reducing the amount of fresh water used in cooking corn.

These types of efforts across all of our plants nationally hold great promise for reaching these ambitious environmental goals.


Although we’re proud of our past achievements, we’re always looking to be more green conscious.

We are retro-fitting our Casa Grande plant in Arizona with the technology and best practices to make it a state-of-the-art facility. By 2011, this plant will run almost entirely on renewable energy sources and recycled water. We like to think of the Casa Grande facility as an oasis in the middle of a desert. What better place to debut a model that runs almost entirely on recycled water than in one of the driest places on earth?

We know there’s still plenty of work to be done, but we’re up to the challenge.

“You see a lot of companies going green to change their image. For us, sustainability is about increasing productivity, improving the environment, and preparing for the future.”

- Al Halvorsen, Director of Environmental Sustainability, Frito-Lay North America

Less Salt...

...than you think

Learn More

Find Your Favorite

Classics and new flavors

Find Yours