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doi:10.1094/CFW-53-3-0127 |
VIEW ARTICLE Bakeries are Going Green M. Hudson. AACC International, St. Paul, MN. Cereal Foods World 53(3):127-129. Rising fuel prices and growing environmental awareness have driven food manufacturers to look at ways of reducing their environmental impact. In some cases, environmental initiatives have been implemented at the manufacturing level, where bakeries are reducing their energy consumption and even turning to renewable resources like solar power. In other cases, the greening efforts have occurred closer to the consumer, where attention has been given to reducing packaging or creating more environmentally friendly packaging. Reducing energy consumption and packaging often makes sense from a cost standpoint, but other environmental practices can increase costs, at least temporarily. Some bakeries see these costs as part of a larger community commitment, while in other cases environmental initiatives are turned into advertising aimed at the environmentally conscious consumer. The U.S. government has responded to this growing trend by reviewing its Guides for the Use of Environmental Marketing Claims. This article examines some of the ways and reasons food manufacturers are reducing their environmental impact and provides an update on the U.S. government’s marketing-related rules.
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