bbi-2024-03-21st century breeze over the bakery
Catalina Mihu reporting The 38th AIBI Congress brought the baking industry together this year for the moment’s most important topics,
Tag: carbon footprint
How do we build a better baking future?
Clean-label, functional ingredients go a long way toward the sustainability concerns – of the baker, the material supplier and the consumer. Just before Christmas last year, a London baker called Maisie Collins opened up an industrial-sized oven for her local community to use free of charge.
bbi-2023-05-How do we build a better baking future?
By Judith van Peij, Innovation Manager dsm-firmenich and Fatima Zoundri, Head of Sustainability dsm-firmenich Clean-label, functional ingredients go a long
Délifrance reveals CSR commitments
Some key priorities at Délifrance for the next few months will include lowering CO2 emissions in its factories, reducing water consumption, accelerating sustainable sourcing and minimizing food waste, while prioritizing employee safety and well-being.
Strategies to improve sustainability credentials in bakery
To achieve net-zero, it is necessary to manage the complete life cycle of products by considering and calculating all emissions along the chain, both to and from the atmosphere.
Syntegon offers CO2 monitoring solution
Syntegon offers a software solution that can provide carbon footprint transparency for all its machines.
Bimbo Bakeries USA joins EPA Green Power Partnership
Bimbo Bakeries USA joined the U.S. Environmental Protection Agency’s (EPA) Green Power Partnership, a voluntary program encouraging companies to use green power to reduce the environmental impacts associated with conventional electricity use.
