By Abbas Nazil
Energy experts have urged small bakeries to enlist in the fight against climate change by embracing energy-efficient setups as a way of reducing both operational costs and greenhouse gas emissions.
Bakeries consume large amounts of electricity from ovens, refrigerators, lighting, and ventilation, making them significant contributors to energy demand.
Experts posit that designing eco-friendly bakery spaces, investing in efficient appliances, and adopting smarter practices can lower carbon footprints while ensuring profitability.
Energy-efficient ovens, such as convection and programmable models, not only bake faster but also reduce wasted heat.
Refrigerators and freezers with Energy Star ratings save power, while proper placement away from heat sources lessens strain on compressors.
Regular maintenance like cleaning coils further improves performance.
Lighting solutions are another critical factor, with LED bulbs cutting energy use by up to 75 percent compared to traditional options.
Incorporating natural daylight through windows and skylights also reduces reliance on artificial light.
Ventilation and insulation improvements help regulate indoor temperatures, cutting energy waste linked to heating and cooling.
Similarly, tankless water heaters and low-flow faucets save both energy and water, contributing to climate resilience.
Layout and workflow design also matter, with compact kitchens and strategic equipment placement reducing heat transfer and energy loss.
For bakeries with resources, solar panels and other renewable energy solutions offer long-term savings and direct emission cuts, with incentives available in some regions.
Daily practices like batching bakes, unplugging idle machines, and tracking energy use with smart meters further reduce unnecessary emissions.
By adopting these measures, experts say, small bakeries can lower utility costs, extend equipment life, and strengthen their reputation with eco-conscious customers while playing a role in mitigating climate change.
