Over the past few months, Snack Food & Wholesale Bakery has offered a diverse look at how sustainability currently impacts the snack and bakery industries. A recent feature, “Maximizing energy efficiency in snack and bakery plants,” looks at variables that can impact the overall energy requirements of a snack processing facility or bakery. Another piece of the sustainability puzzle directly relates to the ingredients that comprise our foods. In “Consumer environmental concerns drive food processors toward sustainability,” we provide insight into prevailing perspectives on what sustainability means in terms of how core ingredients are grown and processed, and how packaging factors into the equation.
Asset sustainability is another concern, particularly for bakeries that regularly use plastic pallets, bakery trays and other reusable containers. In order to look further into this situation, we reached out to Brian Lindell, VP, beverage division, Rehrig Pacific Company, Los Angeles.