Blog
Sustainable baking: working with the bakery industry toward a greener future
Ever wondered how sustainably your sandwich, cookie, or slice of cake was baked? It’s not something most consumers think about, but within the bakery industry, companies are working every day to make their products more sustainable.
Yesterday, twenty bakeries—all members of the Dutch Bakery Association (NVB)—came together for a seminar focused on one shared goal: tackling the challenges of making the baking process more sustainable. Because while you’ll always need an oven to bake, the question is: how can it run as efficiently as possible—without relying on fossil fuels? And how do you lower energy costs while also reducing CO₂ emissions?
Together with Mark van der Schelling from Atlas Copco, we explored some possible answers. It was an inspiring afternoon, where we showed our guests how residual heat from ovens can be reused elsewhere in the bakery—for instance, to heat wash water or even the building itself. We’re always happy to help develop practical solutions that reduce energy use and lower CO₂ emissions!
Curious about the possibilities for your bakery? We’d love to invite you for a brainstorming session. We can also carry out a Heat Recovery Scan to help you identify the most promising heat integration concepts for your site or process. Feel free to reach out to Rik Kuenen!
Thanks to our collaboration with Van der Loo, the event was a great success.
