Baking & Snack - May 2018 - 104
and climate change puts our farming systems, the places
we care about most deeply, and our communities at risk."
Throughout its operations in Indianapolis, IN, and
Twin Falls, ID, Clif Bar continuously works to improve
its systems and increase efficiencies in its bakery processes by reducing waste generated onsite and energy
usage, according to Michael Monahan, senior manager,
environmental, health, safety and sustainability, Clif Bar
& Company. "We see efficiency as the most important
internal step since the greenest power is the power you
never use," he said.
Clif Bar is also driving renewable energy into its
supply chain. "We treat energy like an ingredient," Ms.
Hammond pointed out. "Just like the care we take to
source organic and sustainable ingredients for our bars,
we also work to use clean, renewable energy to make
our products. That's why we are working with our
suppliers to drive green power into our supply chain
Campbell Soup invested in solar array panels at its Pepperidge Farm bakery
in Bloomfield, CT.
Campbell Soup Co.
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104 Baking & Snack May 2018 / www.bakingandsnack.com