Baking & Snack - July 2020 - 66

WATER REDUCTION

Grupo Bimbo's onsite
water treatment
systems take up
less space and treat
water for reuse
more efficiently than
previous systems
Grupo Bimbo

evaluates water consumption at more than 900 bakeries, warehouses and retail locations for any major
fluctuations.
"If there is an unusual change in water use, the sustainability team notifies on-site management and helps
investigate and quickly resolve potential leaks or other
water issues," Ms. Marsh said.
Flowers implements a three-part strategy to reduce
water. The first is integrating sustainability practices into
the bakeries' existing processes. The company then ensures that all its facilities have the support and resources
needed for continuous improvement. Finally, Flowers
communicates its sustainability successes internally.
"There are a number of ways to implement water savings
without extensive capital investment or significant behavior changes," Ms. Marsh explained. "For example, simply
replacing standard water nozzles with high-pressure, lowflow pressure nozzles has provided significant water savings at our bakeries. When upgrading other equipment, we
look for models with enhanced water efficiency. Also, we
have retrofitted sinks and toilets with aerators at our office
locations to automatically reduce water usage."
Meters on equipment that use a lot of water track
its usage.
A major process in any bakery, sanitation historically
uses a lot of water. To combat this, bakeries are streamlining sanitation so it's done as effectively as possible.
Grupo Bimbo standardized dry and semi-wet cleaning
processes as well as steam cleaning. This enables the
company's bakeries to reduce water use without compromising food safety.
"Today, we already have 93 plants using this practice,"
Ms. Vazquez said.
Dry cleaning refers to removing any debris from
the production equipment before using water to clean.
However, Ms. Marsh said that phrase has led to some

66 Baking & Snack July 2020 / www.bakingbusiness.com

confusion, so Flowers Foods has altered its course a little.
"That term was consistently misinterpreted by our
bakery teams, so we have started calling the process
'sustainable cleaning' to better describe best practices
to conserve water and improve wastewater quality,"
she said.
To support its teams, Flowers offers company-wide
training on efficient water usage and best practices
through an online training platform.

Alternative water sources
Bakeries can also reduce their water usage from the infrastructure, either by treating and re-using water in the
plant or collecting water from alternative sources such
as rainwater. Having a water treatment facility onsite,
however, is a significant capital investment, but there are
ways to recirculate some water without that investment.
"While there are limited opportunities to reuse water
in food production facilities, we look for ways to reuse
water in process equipment with no direct food contact, such as coolers and tray washers," Ms. Marsh said
of Flowers' operations. "Working with our bakery teams,
we have found ways to recirculate water more frequently and enable the reuse of water when cleaning filtration systems."
Grupo Bimbo has invested in treating and reusing its
wastewater. The company has more than 89 wastewater
treatment plants and guarantees treatments for the rest
of its bakeries through external services. Overall, Grupo
Bimbo increased its reuse of treated water by 9% in 2019
compared with 2018, totaling 82% of treated water. This
isn't used in formulas but supports other services such as
facility restrooms and cleaning delivery trucks.
Throughout the years, Grupo Bimbo has sought
to continuously improve its water treatment systems,
looking for equipment that is efficient, compact and


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Baking & Snack - July 2020

Table of Contents for the Digital Edition of Baking & Snack - July 2020

Baking & Snack - July 2020 - 1
Baking & Snack - July 2020 - 1
Baking & Snack - July 2020 - 2
Baking & Snack - July 2020 - 3
Baking & Snack - July 2020 - 4
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