Food Engineering

Seven Kellogg bakeries receive EPA ENERGY STAR rating

June 15, 2011
As part of Kellogg’s overall corporate responsibility program, the bakeries will help the company reduce greenhouse gas emissions by 15-20 percent by 2015.


Seven of Kellogg Company’s US cookie and cracker bakeries earned the US Environmental Protection Agency’s (EPA) first ENERGY STAR certification for bakeries that demonstrate best-in-class energy performance.

The seven Kellogg facilities represent more than half of the 13 EPA-recognized US cookie and cracker bakeries from multiple companies. Collectively, these facilities prevent more than 85,000 metric tons of carbon dioxide annually compared to average performing bakeries. According to the EPA, these bakeries use one-quarter less energy than similar plants across the country.

The ENERGY STAR-certified bakeries include Kellogg Company’s Augusta Bakery, Augusta, GA; Cary Bakery, Raleigh, NC; Charlotte Bakery, Charlotte, NC; Cincinnati Bakery, Cincinnati, KY; Columbus Bakery, Columbus, GA; Florence Bakery, Florence, KY; and Louisville Bakery, Louisville, KY.

“This EPA recognition was the result of many projects and initiatives-both large and small-at our facilities, as well as the ongoing contributions and dedication from our employees,” says Alistair Hirst, senior vice president, operations, Kellogg Company’s US Snacks business unit. “Some of these efforts include installation of motion sensors and high-efficiency lighting as well as installing more efficient ovens and boilers, among other initiatives.”