Baking & Snack - July 2020 - 67

Water is an important part of
any bread formulation, but this critical
element also costs bakeries money in
sanitation and other services.
©innafoto2017 - stock.adobe.com

easy to operate. Today's treatment systems take up less floorspace and are
more economical.
"We have evolved from very large
biological treatment systems to very
compact biological systems supplemented with membranes," Ms. Vazquez
said. "We've achieved this thanks to the
improvement in the cleaning process
inside the operations and technological
improvement in the treatments."
Grupo Bimbo operates facilities all
over the world, and when it started water treatment, the company relied on the
technology available. Today, however,
Grupo Bimbo has a better understanding of the characteristics of the waste
discharges. With this knowledge, it can
more easily define the technologies necessary to treat the water and identify
global allies that have that technology.

"When we have an acquisition, we
work to incorporate the treatment,
ensuring the parameters established
within the company for reuse, always
taking into account that they are the
strictest when compared to legislation,"
Ms. Vazquez said.
Grupo Bimbo has also branched out
beyond typical municipal water supply
or groundwater. Today, the company
has 108 operations (sale centers) with
rainwater collection systems. From

2016 to 2019, Grupo Bimbo went from
using zero cubic meters of collected
rainwater to 6,264 cubic meters.
All of this helps Grupo Bimbo close
the cycle and use water efficiently.

A return beyond the dollar
Closing the water cycle - that's the goal.
Reducing water usage not only helps
bakeries save on a water bill, but it also
has an impact across the supply chain.
"Since 2015, we've been able to reduce water usage and estimated costs
by a little more than 6%," Ms. Marsh
said of Flowers' water reduction efforts.
"More importantly, by conserving water, we've been able to reduce demand
and lessen the strain placed on community water supplies."
Through Grupo Bimbo's commitment to water reduction, the company
has cut consumption in Mexico, Central
America, South America and Spain
by more than 10% compared with the
company's baseline in 2016. Measurable
KPIs across business, environmental
and social impacts have been encouraging, but so have the changes that have
occurred inside the bakeries.
To achieve those KPIs, the operators have become more efficient in the
use of water, which has led to changes
in cleaning and new technologies. This
extra efficiency has trickled down to
improve productivity throughout production - a win-win for the company's
bottom line.
"The best use of water impacts us
in many ways, and we are all a part
of this effort, which benefits us all,"
Ms. Vazquez said.

*


http://www.westernfoodsco.com

Baking & Snack - July 2020

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

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