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Organic Bakery De Trog is the first CO2-neutral bakery in Belgium
23/06
Organic Bakery De Trog is the first large Belgian bakery to obtain the CO2 neutral label, attesting to its strong commitment and sustainable corporate philosophy.
As a result of carefully-thought-through greening process, De Trog was able to neutralise its CO2 emissions of 1,372 tons in just three years. This is all the more remarkable considering the total produced volume increased by 15% during this period.
❝ Continually raising awareness and mobilising all the employees to actively contribute to achieving a green, CO2-neutral business environment proved crucial.
RAISING EMPLOYEE AWARENESS
To achieve this goal, with the entire company’s support, De Trog devised and implemented a whole slew of points of action. Continually raising awareness and mobilising all the employees to actively contribute to achieving a green, CO2-neutral business environment proved crucial in this frame. Systematically switching off PCs, electrical appliances, lighting, and production lines, combined with a substantially-reduced use of air conditioners and a more conscious approach to mobility issues paved the way for these good results in a very short time.
LIMITING CO2 EMISSIONS
An acceleration effect, which helped neutralise one third of the measured emissions, was achieved with substantial investments in the transformation of the buildings and offices into green infrastructure (insulation in line with the highest standards, switch to LED lighting) and tackling and reducing major sources of CO2 emissions such as coolant and compressed air use.
GREENING
The next step was a substantial investment in solar panels and recovery techniques to use the residual heat of our ovens elsewhere on the premises. During this period, we made a full switch to green electricity. We now also use rainwater for sanitary purposes and have reduced the impact of our packaging material. By optimising the loading of our trucks and routes, we were also able to reduce the number of transports.
A CONSCIOUS CHOICE FOR TRADITIONAL CRAFTSMANSHIP
To be certified as an organic bakery, we must comply with a number of strict rules about raw materials and the preparation process. Our artisan organic bread is made from cereals that are grown in full soil, without the use of chemical-synthetic pesticides or fertilisers. Being organic involves so much more than merely adhering to a set of rules. It is an ideal that was summarised in four principles: ecology, health, care, and fairness. These principles are combined in a vision on food production that we endorse, in which ecological, social, and economic sustainability go hand in hand.
CORPORATE ECOLOGICAL RESPONSIBILITY
De Trog’s corporate ecological responsibility is also evidenced in its investment in projects to reduce CO2 emissions elsewhere. The Safe Water Supply (wells with drinking water) in Eritrea is an example of this. The project provides for the installation of safe and hygienic wells with drinking water. This helps stop deforestation as well as the resulting erosion. Additional gains include the reduction of diseases from drinking contaminated water and the reduction of carbon monoxide emissions when boiling contaminated water.
Finally, De Trog has joined forces with the nature conservation organisation Natuurpunt, freeing up the budget for planting a forest (called De Trog Forest). This campaign took place in the spring of 2020. A second planting campaign will take place in the autumn of 2020. One hectare of forest amounts to a CO2 reduction of 9 tons!
