Sustainability

Our company’s commitment to sustainability is pervasive throughout the organization and clearly recognizable in our vision statement: “To improve the quality and sustainability of life”.

In 2010, Caravan Ingredients, together with our sister companies in North America, was awarded the Best in Baking, Becoming Environmentally Sustainable Together, honorable mention award.  We currently have 5 initiatives in place which are working to reduce our carbon footprint each day.

Logistics

Over a one year period, logistics has been able to reduce the CO2 emissions by over 750 T by utilizing intermodal shipments and by pooling truckloads by minimizing the total number of trucks being used for North America.  This has also reduced the total amount of diesel fuel consumption by 82,000 gallons. 

Packaging

Our company has developed different packaging options that create less waste for the company as well as the customers.  One packaging option is using polypropylene pails instead of high-density polyethylene pails (HDPE).  In the products that have been switched to this plastic, we are using 29% less plastic due to the thickness achieved by the polypropylene plastic.  The reduced amount of plastic accounts for a CO2 reduction of approximately 21% each year versus the HDPE.

Energy Consumption

We have been able to reduce our electrical consumption by 2,500 T of CO2 emissions by aggressively replacing traditional lighting with energy efficient alternatives.  This comprehensive program has been evaluated in all North American facilities and we have already replaced over 2800 light fixtures with energy efficient T-8 or T-5 lights, with many fixtures being controlled by occupancy sensors to further reduce energy consumption.  In 2009, we had over 10,000 high-efficiency bulbs in operations.

Evaluating the boiler systems within North America and prioritizing the capital investments based on sustainability has decreased natural gas consumption by 5,400 T of CO2.  Boilers that did not meet minimum efficiency levels were replaced with high efficiency water tube steam boilers, which on average improved the efficiency by 17%.  Second, the boilers that were identified as being in good physical condition, but not performing optimally were retrofitted with modern electronic fuel control systems resulting in an average efficiency improvement of 8%.  And finally, where possible, boilers have been retrofitted with stack economizers to capture thermal energy by preheating processed water used for cleaning within the facilities.

Water Consumption

Across North America, we have eliminated the use of single pass water cooling systems.  In multiple production facilities, we implemented CIP (clean in place) systems to reduce the water consumption.  By utilizing these processes, we have been able to reduce our water consumption by 9 million gallons.

Reduced Waste

Our extended shelf life products can reduce a company's carbon footprint by reducing/eliminating waste. When you throw away unsold baked products, consider the energy used to bake it and transport it, the packaging, the wasted water and raw materials.  Across the industry, these things start to add up to significant waste. Using extended shelf life technology extends the life of your product, reducing waste, while maintaining a "fresh baked taste” in artisan bread, donuts, cake, and packaged breads and rolls.