- THE MAGAZINE
- FOOD MASTER
“This initiative reflects the strong commitment to corporate social responsibility and sustainability that is held by both Pepperidge Farm and our parent company, Campbell Soup Company,” says Pat Callaghan, president, Pepperidge Farm.
The fuel cell initiative is supported in part by the Connecticut Clean Energy Fund, a ratepayer fund administered by Connecticut Innovations Inc., which provided a grant of $3.5 million to offset part of the construction. The new fuel cell supplies about 57% of the total electrical needs of the bakery.
Combined with a smaller, already installed 250 kW fuel cell, the two fuel cells together fulfill 70% of the plant’s electrical needs. Both operate 24/7. The fuel cells operate on natural gas and convert it internally to hydrogen for operation. Heat generated by the fuel cell is also used in the bakery.