What’s the carbon footprint of your morning muffin? How about the bread in your sandwich at lunch? Soon, these baked goods may be produced in a more sustainable manner, thanks a new Memorandum of Understanding (MOU) between the American Bakers Association (ABA) and the Environmental Protection Agency’s (EPA) Energy Star program.
According to the agreement, ABA will encourage U.S. bakers and suppliers to participate in the Energy Star program and to use its energy management tools and resources; provide opportunities for forums where industry representatives, ABA and EPA can interact on using and developing industry-specific energy tools; and assist with the development of an Energy Star Energy Performance Indicator that will benchmark the energy efficiency of bakeries and recognize plants with top performance.
“The baking industry is enthusiastic about the opportunity to participate in the U.S. Environmental Protection Agency’s Energy Star program,” said Rasma Zvaners, American Bakers Association policy director, in a statement. He goes on to note that his association is pleased that its members will receive recognition for energy efficiencies they are currently pursuing.
Energy Star is a voluntary program introduced by the EPA in 1992 that helps businesses clearly identify the energy management practices that help to conserve energy while protecting the environment.