We worked closely with Sustainability Hamilton to establish a carbon baseline. We identified all sources of emissions and provided data to team to calculate the emissions and see historical trends/usages.
Established Green Champion program company wide for North America bakeries including Ancaster location. Each bakery assigned role to an individual and this person would solicit ideas from team members and share best practices with all of our bakeries. Some focus areas for the year were complete treasure hunt assessment, driving sustainability initiatives, reviewing KPIs and raising awareness in bakery. Goal is to create awareness and accountability at all ARYZTA bakeries.
Bakery commitment to full LED lighting transition. Completed partial transition in 2018 and full transition to occur in first half 2019.
Implement of dry steam technology to reduce water usage, excess labour and improve sanitation effectiveness. Has an improvement on health and safety also as there is less water for potential trips and falls.