Energy Star is Critical to Bakers
Partnering with the EPA’s Energy Star program is an opportunity that provides bakers with another way to better understand their energy management.
The American Bakers Association (ABA), Washington, D.C., reported in an ABA News Digest e-newsletter that it will facilitate a process to help the baking industry develop an energy performance indicator that could be used to save energy and improve its efficiency.
In 1992, the U.S. Environmental Protection Agency introduced Energy Star as a voluntary labeling program designed to identify and promote energy-efficient products to reduce greenhouse gas emissions. Today, nearly two decades later, the Energy Star program has developed tools for general food processing, juice processors, frozen fried potato processors, cookies and cracker bakeries and is also working with the dairy industry.
The ABA Energy & Environment Committee discussed developing these tools and resources to help improve energy efficiency, save money and reduce greenhouse gas emissions during its meeting in May.
The American Bakers Association (ABA), Washington, D.C., reported in an ABA News Digest e-newsletter that it will facilitate a process to help the baking industry develop an energy performance indicator that could be used to save energy and improve its efficiency.
In 1992, the U.S. Environmental Protection Agency introduced Energy Star as a voluntary labeling program designed to identify and promote energy-efficient products to reduce greenhouse gas emissions. Today, nearly two decades later, the Energy Star program has developed tools for general food processing, juice processors, frozen fried potato processors, cookies and cracker bakeries and is also working with the dairy industry.
The ABA Energy & Environment Committee discussed developing these tools and resources to help improve energy efficiency, save money and reduce greenhouse gas emissions during its meeting in May.
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