The newly formed Bakers REC in Yorkshire and Humberside kicked off in May with a first meeting in Barnsley. The club is a forum for best practice in resource efficiency in the baking industry, easing access to the services of Envirowise and other providers such as the Carbon Trust. The region is also host to a number of other relevant initiatives such as Recycling Action Yorkshire, Food Processing Faraday (FPF) and the National Industrial Symbiosis Programme (NISP), and the club will help bakers access these programmes.
The meeting covered a range of topics and case studies to inspire its members. Local Headlands Foods, for example, diverted 80% of its waste away from landfill. John Stanford from FPF who manages the club talked about a Yorkshire bakery that used a highly structured daily review system to ensure that waste was minimised through production efficiency. Carbon credits trading and FareShare's redistribution of surplus food were also discussed. Follow-up work is now underway, with companies starting to look at their baseline data and savings potential.
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