What does it take to produce 28,000 gallons of milk per day and 4 million gallons of ice cream per year?
Those questions were the focus of a bootcamp last week at the Stewart’s dairy plant in Greenfield, New York.
Thirty students from Schenectady to New York City toured the plant and had an opportunity to meet the Stewart’s partners responsible for keeping our 400 convenience stores stocked with fresh, award-winning milk and ice cream. The three-day program was spearheaded by the Cornell Workforce Development for Food and Dairy Processors.
“We look for people who are interested in manufacturing as a career path,” said Taylor Pelcher, a workforce development specialist at Cornell. “Our goal is to expose more people to careers in dairy processing.”
Bootcamp participants had a behind-the-scenes look at how milk from our 20-plus family farm suppliers makes its way from our delivery trucks to our processing plant and into our shop coolers in less than 48 hours.
The Cornell workforce group teamed up with the Schenectady Social Enterprise and Training Center, Schenectady County Community College, Stewart’s Shops and BelGioioso Cheese to make the bootcamp happen.
“We are always looking for people who are curious and hardworking, and the bootcamp is a great opportunity to help more people learn about the exciting career opportunities we have at Stewart’s,” said Stewart’s plant personnel manager Clayton Savage.
Stewart’s Shops, We are closer to you