Kellogg bakeries recognized for energy efficiency
July 17, 2012
by Eric Schroeder
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BATTLE CREEK, MICH. — Seven Kellogg Co. bakeries in the United States have earned the Environmental Protection Agency’s Energy Star certification, a designation that places them in the top 25% of similar facilities nationwide for energy efficiency. Last year, the E.P.A. awarded these same facilities the first-ever Energy Star certification for bakeries that demonstrate best-in-class energy performance.
The Energy Star-certified bakeries include Kellogg’s bakeries in Augusta and Columbus, Ga.; Raleigh and Charlotte, N.C.; Cincinnati; and Florence and Louisville, Ky.
“Our company is committed to producing more using fewer natural resources — and that includes finding new ways to reduce energy use at our facilities,” said Diane Holdorf, chief sustainability officer, Kellogg. “We’re pleased to accept E.P.A.’s Energy Star certification in recognition of these efforts at our bakeries.”
To reduce energy use, Kellogg said its bakeries have engaged employees, updated equipment and streamlined processes.
Outside of the United States, Kellogg said it has reviewed processes and equipment to ensure optimal energy efficiency at its plant in Bremen, Germany, where energy use has been reduced by 19% (per metric tonne of food produced) since 2005; installed 125 solar collectors at its cereal and snacks plant in Linares, Mexico, which are now used to heat water for boilers; and lowered electricity consumption from lighting in the office areas of its plant in Takasaki, Japan, by installing a special, highly reflective material in standard fluorescent tube fixtures that allow half the tubes to be removed.