Baking & Snack - May 2018 - 103
Employing new technology in an energy-saving program pays off in more ways than one.
by Dan Malovany
A penny saved often becomes a well-deserved penny earned, even in the most efficient bakeries today.
However, those copper coins start to add up in a big way
when the currency is converted to fewer megawatt hours
of electricity, metric tons of greenhouse gasses or countless other measurements that gauge energy usage.
Calculating carbon footprint involves totaling the
amount of carbon dioxide (CO2) and other compounds
emitted due to the consumption of fossil fuels to produce energy. In the grand scheme, however, it's much
more than chump change.
Campbell Soup Co., Camden, NJ, reaffirmed its dedication to climate action by joining more than 2,600
businesses, colleges, government and other groups in
signing the "We Are Still In" declaration in 2017. "Our
commitment to addressing the risks of climate change
and reducing our environmental impact is unwavering," Megan Maltenfort, senior manager, corporate
social responsibility, Campbell Soup Co., which owns
"Environmentally responsible business practices are
integrated throughout the Campbell organization, enabling us to sustainably grow, source, produce and share
our food for generations to come," Ms. Maltenfort continued. "We take our commitments seriously and will
continue to work across the organization and along our
value chain to drive progress."
Another leader in sustainability, Clif Bar & Company,
Emeryville, CA, also joined the "We Are Still In" initiative. "We value doing business in a different way, with
a commitment to 'sustaining the planet' as one of our
Five Aspirations, or five bottom lines, that guide our
company," said Elysa Hammond, vice-president of environment stewardship. "Climate action has been a fundamental part of our sustainability program from the start,
Clif Bar & Company's Twin Falls bakery is built to LEED standards and is
pursuing certification from the US Green Building Council.
www.bakingandsnack.com / May 2018 Baking & Snack 103