Canada’s biggest bakery company is behind every loaf of Dempster’s bread, box of Vachon pastries, and bag of POM tortillas. Yet to many Canadians, its name — Bimbo Canada — is unrecognizable.
Why do you think Bimbo Canada is so committed to sustainability? When a lot of Canadians think about industrial emissions, they think of oil and gas or heavy manufacturing. They might not necessarily think of baking. Where do you get inspiration for the ideas you’re putting into place as senior director of sustainability?
Bakeries feel like they’d be simple, right? It’s actually a very complex business. We have more than 1,000 independent operators in Canada. So, essentially, we support over 1,000 small businesses. They’ve invested. They’re not our employees. So when we’re working with our independent operators, it’s really about communicating in a way that makes sense to them. What will inspire them to also want to do the right thing? You can’t force it on them. It’s their own business.
Our scope one and scope two emissions would include electricity and gas. Our ovens, for example, are natural-gas-powered for the most part. One thing we’re looking at is moving to electric ovens or another fuel source — whether it’s hydrogen or something else. The challenge there is that there’s actually no technology today for hydrogen-powered ovens at the scale we’d need on the commercial side.
If you laid the red plastic tags that we were putting on our product side-by-side, you could go from Vancouver to St. John’s and back to Vancouver. That is a lot of plastic. That’s why we’re really excited about this initiative. The bread tags are so small, and people don’t really think about them.
It rhymes with bimbo
For a minute I thought that was about Karla Haynes/Ford and her KKKookies venture
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