That’s not too bad considering the first readings were in the middle of winter (and we’re not exactly near the equator). During the spring and summer months the sun now provides us with around half the energy we use. In the first 4 weeks of the panels being installed we saved over 3 tonnes of CO2 emissions by going solar, which is a huge environmental achievement.
Using our loaf
Talking of emissions, we also displace approximately a further 100kg of CO2 each month by having any production food waste collected and fed into a biomass generator. The energy produced is used to help power local homes and the bi-product created is also used by farmers to fertilise their crops. Hopefully these small steps and more will help us leave things a little better for our next generation of bakers. To find out more about things we do to improve our carbon footprint, explore our Greener Baking page.
