Maybe in baking, going green is not the best way to put it - especially if you ignored your baked goods at home in the last 10 days.
To many it could be driving a hybrid vehicle, buying those fluorescent bulbs, or just some kind of effort to reduce their own carbon footprint. I read recently that Google employs goats to mow the grass field at their headquarters; and it just so happens that they also compost their “organic” waste. Makes sense right?
In the office the other day, we received some samples of bottled water (one of our sister brands is Beverage Industry). The bottle was petroleum free, made 100% from plants and is 100% compostable, yet had a 5 cent recycle surcharge in California, New York and Vermont.
Hmmm… okay, enough.
What does it truly mean to go green?
How about this - using processes that are environmentally responsible and resource efficient? I think we are all for sustainable energy, defined as meeting the needs of the present without compromising the ability of future generations to meet their needs, but we always struggle with the investment (cost) and the number of years to start reaping the profitability, right? Well, as we often say, what is the “cost” of not doing anything?
As part of a commitment to positive transformation in the world, the International Baking Industry Exposition, together with Snack Food & Wholesale Bakery and the Long Co., has identified sustainability as one of the industry’s top priorities with the B.E.S.T in Baking (Becoming Environmentally Sustainable Together) program, which will evaluate and acknowledge companies who have made a commitment to sustainability through innovative products, services technologies and programs. We are recognizing IBIE exhibitors who have made a commitment to the environment.
This B.E.S.T in Baking program launches in Snack Food & Wholesale Bakery’s August IBIE Pre-Show Planner where you will read first-hand about industry suppliers already succeeding in environmental sustainability. Plus, you’ll get a chance to speak with these companies directly while attending the International Baking Industry Exposition in Las Vegas this Sept. 26-29. This exposition will be the perfect venue to learn more about the suppliers’ expertise and how they can help make your operation greener in the future.
The B.E.S.T in Baking program is here to stay and we are committed to it, so look for the icon within the pages of Snack Food & Wholesale Bakery, online at www.snackandbakery.com and at
www.ibie2010.com/bestInBaking.php. You also can stop by our Booth #6043 to learn more.
Safe travels and I hope to see you in Vegas this Sept.!
Jeff Heath, publisher