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Greener baking: A joint effort toward an energy-efficient bakery sector
How sustainably is your bread or pastry actually baked? Consumers rarely think about it, but within the bakery industry, sustainability is a pressing and important topic.
Seminar for twenty bakeries
During an inspiring seminar, twenty bakeries—members of the Dutch Bakery Association (NVB)—came together to discuss the future of sustainable baking. How can we make ovens more energy-efficient and less dependent on fossil fuels? How can we lower energy costs and CO₂ emissions?
Utilizing waste heat from ovens
Together with Mark van der Schelling from Atlas Copco, we explored practical solutions. One key opportunity is recovering waste heat from ovens—for example, to heat process water or the bakery itself. This not only reduces energy consumption but also contributes to lower CO₂ emissions.
Many thanks to Vanderloo for the great collaboration in making this event a success!
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