Underground Cheese

Top right, Brian Louis, logistics manager for Kraft in Springfield; Jeff Chahley, senior director of sustainability for Kraft’s corporate office; Louis Griesemer, president and CEO of Springfield Underground; and Scott Sureddin, senior vice president of operations for Exel, celebrate Kraft’s new 400,000-square-foot distribution center in the underground facility.

Bottom right, the center, unveiled June 10, houses about 230 product lines including Kraft cheeses, Oscar Mayer meats and Jell-O refrigerated puddings. The facility is Springfield Underground’s largest project to date and brings its underground space to more than 2.2 million square feet.

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