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Climate Change Is Making Bakeries Even Hotter | Eater
"Founded in upstate New York in 1983 and now producing roughly 30,000 loaves daily across three facilities, this larger bakery has pursued comprehensive sustainability and resilience measures: it earned Climate Neutral certification (the first North American bakery to do so), installed energy-efficient Heuft ovens that use thermal oil, is converting facilities to solar power, and added a chilled filtered water system on the production floor to encourage hydration. Under CEO Nels Leader the company is targeting 100% renewable energy by 2030 and uses Climate Neutral’s benchmarking to prioritize emissions-reduction investments—positioning itself as a model for industrial-scale adaptation to rising temperatures." - Deborah Reid
