Baking & Snack - November 2017 - 21
SPECIAL REPORT
Sustainability
A WORTHY CAMPAIGN
Baking and snack companies pursue sustainability initiatives as consumers look to support good causes.
by Nico Roesler
I
In today's political climate, regulations and policies on
environmental issues seem to come and go with every
election cycle. But elections can't stop the wave of consumer support for companies who adopt sustainable
initiatives. People continue to vote with their dollars for
products and brands that think about - and act on -
their effect on the environment.
Focusing on sustainability is important not only because of the effects on sourcing, pollution and energy
use but also because of the business implications.
"Consumers are pushing the industry to be more
sustainable and thoughtful in business practices," said
Ahmad Hamade, CEO of CraftMark Bakery, Indianapolis.
"They drive change through their pocketbooks."
Baking and snack companies are weathering all sorts
of changes in the political and social environment. And
sustainability has become a hot topic at many industry
conferences. During a panel at the BEMA Summit earlier this year, Tracie Sheehan, chief health, quality and
sustainability officer for ARYZTA, Los Angeles, joined
Sravani Janga, project engineer - environmental global engineering, Campbell Soup Co., Camden, NJ; and
Elysa Hammond, director, environmental stewardship
at Clif Bar & Company, Emeryville, CA, to discuss sustainability. Ms. Sheehan stressed that the core objective
of sustainable practice is that it must be attainable. "You
want to make sure you are establishing goals that are
achievable on a year's basis - not just something that's
way out there," she said.
"Sustainability" as a buzzword will likely permeate conversations in 2018. The theme at the American
Society of Baking (ASB)'s BakingTech conference, to
be held February 25-27 in Chicago, is "Sustainability -
Success Through People, Products and Productivity." The
term can include several aspects of business, whether it's
creating a culture that attracts and retains employees
longer to reduce turnover, reducing energy usage and
water to save on utility costs, or refining the production
process to create better efficiency. Baking companies
must focus on sustainability in today's market because
consumers are making purchasing decisions based on it.
"Sustainability is a focus for us because it is the right
approach to improve the health of our planet, and it helps
us manage our business costs as we spend less money
Wheat Montana
exclusively grows La
Brea Bakery's heirloom
grains in the Big Sky
region of Montana.
ARYZTA
www.bakingandsnack.com / November 2017 Baking & Snack 21
http://www.bakingandsnack.com
Baking & Snack - November 2017
Table of Contents for the Digital Edition of Baking & Snack - November 2017
Baking & Snack - November 2017
Contents
Contents
Editorial - Finding the unexpected lessons (and my pen)
Newsfront - ASB announces Baking Hall of Fame’s 2018 class
Clif Bar receives Green Power Leadership recognition
Utz Quality Foods to acquire Inventure Foods
New owner at Christy Machine Co. brings new vision
Rondo opens new Dough How Center
Hearthside to acquire functional bar maker
Breteche Industrie becomes Linxis Group
News/People/In Brief
Sustainability - A WORTHY CAMPAIGN
Mile Hi Bakery - THE SKY'S THE LIMIT
Staying on top of sustainability
Mile Hi finds mouths to feed
New Product Innovation - EYEING the big picture
Amazon, Whole Foods change the game
Variety Flours - A weighted choice
From Waste to Wonder
Enzymes - DRAW WITHIN THE LINES
Ingredient App - Fringe benefits
Artisan Technology - MIMICKING HANDMADE
Ingredient Handling - ONLY THE BEGINNING
Inside or outside … the great silo debate
Line Speeds - SLOW and STEADY WINS the RACE
Avoid major pit stops
Secondary Packaging - PERFECT PARTNERS
TECHNICALLY SPEAKING - Regrettable Regulations
Europain - europain REMAPS
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2017 - Baking & Snack - November 2017
Baking & Snack - November 2017 - Baking & Snack - November 2017
Baking & Snack - November 2017 - 2
Baking & Snack - November 2017 - 3
Baking & Snack - November 2017 - 4
Baking & Snack - November 2017 - 5
Baking & Snack - November 2017 - 6
Baking & Snack - November 2017 - 7
Baking & Snack - November 2017 - 8
Baking & Snack - November 2017 - Contents
Baking & Snack - November 2017 - 10
Baking & Snack - November 2017 - Contents
Baking & Snack - November 2017 - Editorial - Finding the unexpected lessons (and my pen)
Baking & Snack - November 2017 - 13
Baking & Snack - November 2017 - New owner at Christy Machine Co. brings new vision
Baking & Snack - November 2017 - 15
Baking & Snack - November 2017 - Breteche Industrie becomes Linxis Group
Baking & Snack - November 2017 - 17
Baking & Snack - November 2017 - News/People/In Brief
Baking & Snack - November 2017 - 19
Baking & Snack - November 2017 - 20
Baking & Snack - November 2017 - Sustainability - A WORTHY CAMPAIGN
Baking & Snack - November 2017 - 22
Baking & Snack - November 2017 - 23
Baking & Snack - November 2017 - 24
Baking & Snack - November 2017 - 25
Baking & Snack - November 2017 - 26
Baking & Snack - November 2017 - 27
Baking & Snack - November 2017 - 28
Baking & Snack - November 2017 - 29
Baking & Snack - November 2017 - Mile Hi Bakery - THE SKY'S THE LIMIT
Baking & Snack - November 2017 - 31
Baking & Snack - November 2017 - 32
Baking & Snack - November 2017 - 33
Baking & Snack - November 2017 - 34
Baking & Snack - November 2017 - 35
Baking & Snack - November 2017 - 36
Baking & Snack - November 2017 - 37
Baking & Snack - November 2017 - Staying on top of sustainability
Baking & Snack - November 2017 - 39
Baking & Snack - November 2017 - 40
Baking & Snack - November 2017 - 41
Baking & Snack - November 2017 - Mile Hi finds mouths to feed
Baking & Snack - November 2017 - 43
Baking & Snack - November 2017 - 44
Baking & Snack - November 2017 - 45
Baking & Snack - November 2017 - 46
Baking & Snack - November 2017 - New Product Innovation - EYEING the big picture
Baking & Snack - November 2017 - 48
Baking & Snack - November 2017 - 49
Baking & Snack - November 2017 - 50
Baking & Snack - November 2017 - 51
Baking & Snack - November 2017 - 52
Baking & Snack - November 2017 - 53
Baking & Snack - November 2017 - Amazon, Whole Foods change the game
Baking & Snack - November 2017 - 55
Baking & Snack - November 2017 - 56
Baking & Snack - November 2017 - Variety Flours - A weighted choice
Baking & Snack - November 2017 - From Waste to Wonder
Baking & Snack - November 2017 - 59
Baking & Snack - November 2017 - 60
Baking & Snack - November 2017 - 61
Baking & Snack - November 2017 - 62
Baking & Snack - November 2017 - 63
Baking & Snack - November 2017 - 64
Baking & Snack - November 2017 - 65
Baking & Snack - November 2017 - 66
Baking & Snack - November 2017 - Enzymes - DRAW WITHIN THE LINES
Baking & Snack - November 2017 - 68
Baking & Snack - November 2017 - 69
Baking & Snack - November 2017 - 70
Baking & Snack - November 2017 - 71
Baking & Snack - November 2017 - 72
Baking & Snack - November 2017 - 73
Baking & Snack - November 2017 - 74
Baking & Snack - November 2017 - Ingredient App - Fringe benefits
Baking & Snack - November 2017 - 76
Baking & Snack - November 2017 - Artisan Technology - MIMICKING HANDMADE
Baking & Snack - November 2017 - 78
Baking & Snack - November 2017 - 79
Baking & Snack - November 2017 - 80
Baking & Snack - November 2017 - 81
Baking & Snack - November 2017 - 82
Baking & Snack - November 2017 - 83
Baking & Snack - November 2017 - 84
Baking & Snack - November 2017 - 85
Baking & Snack - November 2017 - 86
Baking & Snack - November 2017 - Ingredient Handling - ONLY THE BEGINNING
Baking & Snack - November 2017 - 88
Baking & Snack - November 2017 - 89
Baking & Snack - November 2017 - 90
Baking & Snack - November 2017 - 91
Baking & Snack - November 2017 - Inside or outside … the great silo debate
Baking & Snack - November 2017 - 93
Baking & Snack - November 2017 - 94
Baking & Snack - November 2017 - 95
Baking & Snack - November 2017 - 96
Baking & Snack - November 2017 - 97
Baking & Snack - November 2017 - 98
Baking & Snack - November 2017 - Line Speeds - SLOW and STEADY WINS the RACE
Baking & Snack - November 2017 - Avoid major pit stops
Baking & Snack - November 2017 - 101
Baking & Snack - November 2017 - 102
Baking & Snack - November 2017 - 103
Baking & Snack - November 2017 - 104
Baking & Snack - November 2017 - 105
Baking & Snack - November 2017 - 106
Baking & Snack - November 2017 - Secondary Packaging - PERFECT PARTNERS
Baking & Snack - November 2017 - 108
Baking & Snack - November 2017 - 109
Baking & Snack - November 2017 - 110
Baking & Snack - November 2017 - 111
Baking & Snack - November 2017 - 112
Baking & Snack - November 2017 - TECHNICALLY SPEAKING - Regrettable Regulations
Baking & Snack - November 2017 - 114
Baking & Snack - November 2017 - Europain - europain REMAPS
Baking & Snack - November 2017 - 116
Baking & Snack - November 2017 - Events
Baking & Snack - November 2017 - 118
Baking & Snack - November 2017 - 119
Baking & Snack - November 2017 - Ingredients & Formulating
Baking & Snack - November 2017 - 121
Baking & Snack - November 2017 - Equipment & Packaging
Baking & Snack - November 2017 - 123
Baking & Snack - November 2017 - Patents
Baking & Snack - November 2017 - New on the shelf
Baking & Snack - November 2017 - MARKETPLACE
Baking & Snack - November 2017 - 127
Baking & Snack - November 2017 - 128
Baking & Snack - November 2017 - 129
Baking & Snack - November 2017 - 130
Baking & Snack - November 2017 - 131
Baking & Snack - November 2017 - 132
Baking & Snack - November 2017 - 133
Baking & Snack - November 2017 - 134
Baking & Snack - November 2017 - 135
Baking & Snack - November 2017 - 136
Baking & Snack - November 2017 - AD INDEX
Baking & Snack - November 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - November 2017 - 139
Baking & Snack - November 2017 - 140
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https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
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