The US EPA recently announced the first commercial bread and roll bakeries to earn ENERGY STAR certification for being the most energy-efficient in the United States. Eighteen bakeries from five different companies have earned ENERGY STAR certification which is being offered for the first time to large bread and roll bakeries. The first ENERGY STAR bakeries are:
- Automatic Rolls of Baltimore, Baltimore, MD
- Bama Frozen Dough, Tulsa, OK
- Bama Pie, Tulsa, OK
- Bimbo Bakeries Oconomowoc, Milwaukee, WI
- Bimbo Bakeries Escondido, San Diego, CA
- Bimbo Bakeries Gastonia, Charlotte, NC
- Bimbo Bakeries Olean, Olean, NY
- Bimbo Bakeries Phoenix, Phoenix, AZ
- Bimbo Bakeries Reading, Reading, PA
- Bimbo Bakeries San Luis Obispo, San Luis Obispo, CA
- Flowers Baton Rouge, Baton Rouge, LA
- Flowers El Paso, El Paso, TX
- Flowers Lynchburg, Lynchburg, VA
- Flowers New Orleans, New Orleans, LA
- Flowers Modesto, Modesto, CA
- Flowers Norfolk, Norfolk, VA
- Flowers Tolleson, Tolleson, AZ
- Klosterman Bakery, Morristown, IN
More efficient than average performing bread and roll plants, these bakeries prevented more than 35,294 metric tons (carbon dioxide equivalents) of greenhouse gas emissions and saved more than 686,000 MMBtus (source) in energy — equal to the average annual energy use of more than 3,800 households.
To earn ENERGY STAR certification, these bakeries demonstrated a top level of energy efficiency by scoring a 75 or higher on the ENERGY STAR Energy Performance Indicator for Commercial Bread & Roll bakeries (EPI). The EPI is a benchmarking tool that compares an individual bakery’s energy performance to the rest of its industry. The EPI is based on industry data and uses sophisticated statistical methods to adjust for differences between plants, including production mix, location, and refrigeration. The EPI compares a plant’s annual energy performance and provides a score on a scale of 1 to 100. Plants that score a 75 or higher are in the top quartile of performance and are determined to be the most efficient in their sector. The EPI was developed in partnership with baking companies, the American Baker’s Association, and was released by EPA in June 2016.
Any bread and roll bakery that produces more than eight million pounds of raw dough a year is encouraged to benchmark their energy performance using the EPI to see if they qualify for ENERGY STAR certification. Bakers can also use the EPI as an energy management tool to evaluate a plant’s thermal, electrical, and total energy usage and set energy goals. The EPI can be downloaded at www.energystar.gov/epis.
ENERGY STAR has released EPIs for multiple industrial plant types, including Cookie and Cracker Bakeries. In 2015, 70 industrial plants earned ENERGY STAR certification. The award must be earned annually, and a plant’s energy performance must be verified by a Professional Engineer. Applications for ENERGY STAR certification are welcomed at any time of the year. For more information on ENERGY STAR certification is available at www.energystar.gov/plants.
What is ENERGY STAR Certification?
ENERGY STAR certification designates a plant, building, home, or consumer product as being the most energy-efficient within its class. For building and plants, ENERGY STAR certification is awarded annually to existing facilities based on their annual energy use. Any facility or product that earns ENERGY STAR certification must have its energy performance verified before certification is awarded.
How is energy efficiency determined?
For industrial plants, energy efficiency is determined by using a benchmarking tool called an Energy
Performance Indicator (EPI). EPIs use sophisticated statistical models derived from bakery industry-wide data to compare a bakery’s energy performance to the rest of the industry. The EPI indexes a plant’s performance on a scale of 1 to 100, and plants that score a 75 or higher are determined to be the most efficient.
How are EPIs developed?
EPIs are developed through a collaborative process with industry and researchers at Duke University called an ENERGY STAR Industrial Focus. EPIs are based on industry data collected by the US Census or provided by industry participants. Using this data, researchers at Duke University develop a statistical model that enables comparisons between plants. The EPI is tested and reviewed by industry experts and revised as needed. Once EPA and industry participants are satisfied that the EPI accurately benchmarks performance, the EPI is released for industry use and published on the ENERGY STAR web site at www.energystar.gov/epis.
What data was used to develop the Commercial Bread & Roll Bakery EPI?
The Commercial Bread & Roll Bakery EPI is based on industry data representing approximately 80% of total US baking production. Because this data is primarily from large bakeries, the EPI is useful for benchmarking bakeries that produce a minimum of 8 million pounds of raw dough annually.
Why does ENERGY STAR certify industrial plants?
Improving energy efficiency is good for business and the environment. Industrial facilities are the largest users of energy. Improving energy efficiency can help reduce air pollution and greenhouse gas emissions while saving companies money. To motivate companies and facilities to improve their efficiency, EPA offers recognition for best in class performance through ENERGY STAR certification.
Can bakeries that produce cookies use the Commercial Bread & Roll EPI?
ENERGY STAR has released a separate EPI for cookie & cracker bakeries since the baking process is not comparable to bread & roll bakeries on an energy performance basis. Cookie & cracker bakeries can also earn ENERGY STAR certification.
Does ENERGY STAR offer other resources for bakeries?
ENERGY STAR offers a number of resources that bakers can use to improve their energy performance. These include a guidebook on energy-efficient technologies and practices, energy program guidance, employee engagement resources, and a best practice sharing network. More information can be found at www.energystar.gov/industry.