Greenfield vs. Brownfield
Which is better for your new plant?
BakingBusiness.com, Sept. 1, 2011
by Shane Whitaker
When looking to open a new plant, companies often consider both building a new facility on a greenfield site as well as renovating a previously built manufacturing plant for their needs, or a brownfield project. In fact, Bob West, business development manager, A M King Construction, Charlotte, NC, said that more often clients request that they get involved at this early state in site selection.

Often, the client wants A M King to evaluate at least three sites, including brownfield and greenfield options. While a greenfield project might seem to be the more expensive alternative, Mr. West said that isn’t necessarily true. In fact, most often a greenfield site requires a smaller overall investment than trying to convert a building not necessarily designed for food processing into a bakery or snack manufacturing facility.

Yet if the client is trying to get Leadership in Energy and Environmental Design (LEED) certification, it’s much easier to achieve that starting with a brownfield location, he added.