Wired leads a tour. Above, Kraft Foods Distribution Center Springfield Underground Springfield, Missouri:
Nearly every ounce of Kraft cheese productfrom Velveeta to Kraft Singlesspends part of its life in a 680-pound container inside this 400,000-square-foot subterranean fridge. It’s not about aging, it’s about cheap storage: Moving refrigeration underground saves massive amounts of energy, since the temperature 100 feet down is a constant 58 degrees Fahrenheit. An aboveground pump sends 13,000 gallons of chilled brine through the system every day, keeping the warehouse at a cool 36 degrees. The Kraft facility is actually part of a massive complex that started as a limestone mine in 1946. (The mine is still operational, but a substantial earthen buffer shields the employees of Kraft and other companies from regular explosions.)
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