Baking & Snack - May 2018 - 105
through our 50/50 by 2020 program."
The program's goal is to transition 50 supply chain facilities to 50%
or more green power for the electricity used on Clif Bar's behalf. In
support, the bar company provides
these partners - including logistics,
ingredients, packaging and manufacturers - with free consulting
from an expert in renewable energy
procurement and recognizes participating companies with awards at its
Started in 2014, the program
now includes 43 facilities sourcing
more than 18 million kWh of green
power each year. In 2017, partnership grew significantly with 29 new
participating supply chain facilities
representing nearly 12 million kWh
of green power.
Since 2016, 30 commercial bread
and roll bakeries have earned the
US Environmental Protection
Agency's Energy Star certification.
Of that, 24 received the award last
year. In 2017, these certified bakeries avoided 2,126,406 BTUs, and
greenhouse gas (GHG) emissions
by 153,110 metric tons CO2e, noted Rasma Zvaners, vice-president,
regulatory and technical services,
American Bakers Association.
To achieve measurable goals,
many bakeries rely on established
Energy Performance Indicators
that allow US bakeries to compare their energy performance to
similar facilities in the industry. At
Campbell, sustainability and engineering teams work hand in hand
to collect, measure, manage and
report on facility-level emissions
throughout its global network.
The engineering team leads on
data collection, benchmarking
and initiating projects to reduce
natural resource consumption.
"Collaboration with the sustainability team helps to ensure a holistic
approach that captures sustainability benefits," Ms. Maltenfort said.
To reduce their carbon footprint,
"Our commitment to addressing the risks
of climate change and reducing our
environmental impact is unwavering."
Megan Maltenfort, Campbell Soup Co.
www.bakingandsnack.com / May 2018 Baking & Snack 105