IBIE 2022 09 20 - 4
ASB'S ONLINE TRAINING CENTER OFFERS STREAMLINED EDUCATION
The partnership with BAKERpedia promises up-to-date content.
TO ADDRESS THE growing need for accessible
training and education in
the industrial baking industry, the
American Society of Baking (ASB,
Booth No. 1255) is partnering with
BAKERpedia to launch an online
training center. The digital courses
will provide updated training
content in a streamlined delivery
method. The online training center
launched last week with 10 Bread
Production Certificate courses.
Each module takes about 30
minutes to complete, and the entire
series can be finished in half a day.
This was designed to make training
not only thorough but also quick.
" The BAKERpedia/American
Society of Baking certified training
courses for Bread Production are
not just a rehashing of decades-old
courses which have become irrelevant,
but are instead a fresh and
innovative approach to providing
baking professionals with the information
and training they need to
be competitive in today's wholesale
baking industry, " said Kent Van
Amburg, executive director, ASB.
Courses can be purchased at
IBIE 2022 at ASB's booth for $150 per
course. ASB members can purchase
the courses for $125 per course.
ASB plans to expand the training
program in the future and
hopes to find more ways to collaborate
with not only BAKERpedia but
also other industry associations,
even outside the wholesale baking
HOW A BAKERY TRANSFORMED BY WATCHING ITS WASTE
Companion Baking improved its profits and culture by eliminating trash.
MORE THAN 20 years into business, St. Louis-based
Companion Baking was running out of cash.
The bakery had grown substantially since
its founding and added a new facility but was
struggling to keep up.
" All the stuff I thought would
get better with a new baking facility:
margins, morale, quality,
retention ... it all got worse, " said
founder Josh Allen. " I truly failed
to anticipate that scaling up a
business can be a real recipe for
At his IBIEducate session on Monday,
Sept. 19, Mr. Allen shared how the bakery
turned this around by looking in the unlikeliest
of places - the trash.
Waste was a huge problem for Companion
Baking as it grew. At its worse, the bakery was
generating more than 1.6 million lbs of
trash a year. Overwhelmed by waste
and strapped for cash, Mr. Allen
knew change was needed.
The bakery began reclaiming
its dusting flour, for example,
saving more than 200 lbs of flour
a day. It also started a recycling
program that redirected nearly
5,000 lbs of trash a month headed to
landfill, partnered with a composter that
Josh Allen shared his company's story at his IBIEducate session " Transforming Our Bakery by Watching Our Waste. "
helped it compost more than 30,000 lbs a month,
and added checkpoints throughout the baking
process to improve quality and eliminate remake.
As a result, Companion Baking eliminated
more than one million lbs of trash a year. Mr. Allen
added that the impact on the bakery's culture
was just as important.
" The real icing on the cake is that we love
what we do again, " he said. " We're no longer going
home tired and dejected. "
Mr. Allen was rewarded for his efforts with
the " Sustainability Hero " award at the 2021 TipTree
World Bread Awards. The bakery isn't
done, however, and plans to send zero trash to
landfill by 2025. *
- Lucas Cuni-Mertz, Baking & Snack
" We would like to eventually
be able to offer a baking education
curriculum that brings together
educational offerings and events
from other associations, " Mr. Van
Amburg explained. " There is a lot
of great content out there in the industry,
but we're hoping to collaborate
with other groups to pull it all
together as one complete training
package. " *
- Charlotte Atchley, Baking & Snack
How Bakers can attain 'Net Zero Carbon'
Grupo Bimbo eyes challenges to sustainability for US bakeries.
RESPONDING TO CONSUMERS' increasing
interest in protecting the health
of the planet, the American Bakers
is working to
involve members of the baking industry
in the Energy Star Challenge
with the US Environmental Protection
Agency (EPA). During the Monday
IBIEducate session " Environmental,
Social, Governance in the
Baking Industry, " Rasma Zvaners,
vice president of regulatory and
technical services at ABA, encouraged
bakers to consider becoming
an Energy Star partner.
" This is a basic program, "
Ms. Zvaners said. " It can be a step4
| September 20, 2022
ping-stone toward sustainability,
starting with the focus on saving
energy. " Information about the program
is available to ABA members
through its website.
The ABA also has created a
benchmarking tool where bakers
can track all their inputs in a
spreadsheet to see how their carbon
footprint compares against
that of others in the industry, Ms.
Zvaners said. The environmental
benchmarking tool is available for
members to download.
Chris Wolfe, senior director,
environmental and sustainability,
and Kevin Yavari, senior manager,
Bimbo Bakeries USA
(BBU) presented along
with Ms. Zvaners to
share steps BBU is taking
in its sustainability
initiative. It's still
early days for the baking industry,
Mr. Wolfe explained. He compared
industry sentiment around the
topic of sustainability to the lack of
clarity some bakers experienced
around organic 10 years ago.
Mr. Wolfe said BBU's initiative
began with a materiality assessment
to find out what would be im(From
left) Chris Wolfe of Bimbo Bakeries USA, Rasma Zvaners
of ABA (Booth No. WL1) and Kevin Yavari of BBU.
portant to customers, consumers
and associates regarding sustainability.
Minimizing food waste is a
great place to start, Mr. Wolfe said.
Mr. Yavari added, " Sustainability
isn't just great for the environment,
it's great for the bottom
line. " *
- Lisa Berry, Milling & Baking News
IBIE 2022 09 20
Table of Contents for the Digital Edition of IBIE 2022 09 20
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