Equipment / Operations

Seven Kellogg bakeries earn energy efficiency points

The Keebler elves need a little less energy to make their cookies and crackers Uncommonly Good these days, as Kellogg Co., Battle Creek, Mich., continues to make significant inroads in reducing its energy use.

Seven U.S. Kellogg bakeries have earned the Environmental Protection Agency’s (EPA) ENERGY STAR certification, in the top 25% of similar facilities nationwide, placing them in the top 25% of similar facilities nationwide for energy efficiency. Last year, the EPA awarded these same facilities the first-ever ENERGY STAR certification for bakeries that demonstrate best-in-class energy performance.

The bakeries include those in Augusta, Ga.; Raleigh, N.C.; Charlotte, N.C.; Cincinnati; Columbus, Ga.; Florence, Ky.; and Louisville, Ky. To reduce energy use, the bakeries have engaged employees, updated equipment, streamlined processes and more.

"Our company is committed to producing more using fewer natural resources—and that includes finding new ways to reduce energy use at our facilities," states Diane Holdorf, chief sustainability officer, Kellogg Co. "We're pleased to accept EPA's ENERGY STAR certification in recognition of these efforts at our bakeries."

The enviro-initiatives include reviewing processes and equipment to ensure optimal energy efficiency at a plant in Bremen, Germany, where energy use has been reduced by 19% (per metric ton of food produced) since 2005; installing 125 state-of-the-art solar collectors at a cereal and snacks plant in Linares, Mexico, which are now used to heat water for boilers; reducing absolute energy consumption by 19% in 2011 compared to 2010 at the plant in Battle Creek, Mich., through energy-efficiency projects such as installation of an efficient, variable-speed chiller; and lowering electricity consumption from lighting in office areas at a plant in Takasaki, Japan, among the many other moves the company has made. A full report of the details is available at


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