lime energy In an effort to educate consumers on the baking industry’s commitment to sustainability, the American Baker’s Association’s Energy & Environment Committee launched a new website last week

The site includes resources for its core members, including bakers and the industry’s suppliers, but also messages that reach out to consumers under the theme of “American Bakers. Baking tomorrow into every bite.”

"ABA is assisting bakers with their sustainability initiatives with the creation of," said Rasma Zvaners, ABA policy director. "As more industry customers adopt sustainability programs, the ABA Energy & Environment Committee is working with [the Allied Trades of the Baking Industry] ATBI and other suppliers to create this valuable new resource for bakers."

Specifically, provides information on benchmarking, carbon footprinting, energy efficiency, the federal government’s Energy Star program, best practices for compressed air, and organic and eco-friendly products and procedures.

Under "Compressed Air Best Practices," the site notes that compressed air systems in the US account for $1.5 billion per year in energy costs, and 0.5% of emissions. For consumers, the site explains how many industries use compressed air systems as power sources for tools and equipment used for pressurizing, atomizing, agitating and mixing applications. Through best practices, companies can improve energy efficiency by 20 to 50% by optimization of compressed air systems. Clicking on the best practices link takes viewers to a presentation that provides energy tips for compressed air.

Likewise, carbon footprinting is something that many bakers haven’t done yet. The website first explains that a carbon footprint is the amount of greenhouse gas emitted into the atmosphere annually by a person, household, building, organization or company. The page then provides links that show bakeries how to calculate their carbon footprint.

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