IBIE, special edition & show preview -- 2013 - (Page 46)

ABA PERSPECTIVES An Ounce of Prevention … can provide a pound of cure when it comes to issues involving costly energy and environmental — or E&E — initiatives that can help bakers cut waste and save money. by Dan Malovany, Baking & Snack A Jim McKeown Jerry Hancock 46 / SPECIAL EDITION / A penny saved is a penny earned. And it keeps on earning and earning forever, especially when it comes to sustainability. For Jim McKeown and Jerry Hancock, what happens behind the scenes when the Energy and Environment Committee of the American Bakers Association (ABA) meets is about lean manufacturing and eliminating waste in the operation. It often involves a change in practices that results in a perpetual payoff. It also changes workplace culture when employees continually look for ways to identify waste and suggest ways to eliminate it. Sometimes, it involves a capital investment. Other times, it’s a change in procedures. But for this committee, it’s more than that. Its members often must figure out how to interpret legalese or vague regulations. Failure to get it right or file proper documentation can result in costly fines and unwanted publicity. IBIE 2013 The committee also deals with issues ranging from air permits, Environmental Protection Agency (EPA) greenhouse gas rules, renewable fuel standards and air stack emission formulas to sustainability, water conservation, water containment, ethanol legislation and a host of energy policy issues. In this exclusive interview with Baking & Snack, Mr. McKeown and Mr. Hancock describe how energy, environmental and sustainability issues will impact the way bakers approach International Baking Industry Exposition (IBIE) 2013. For more information, visit www.americanbakers.org. Baking & Snack: Why should bakers get involved in the Energy and Environmental Health Committee especially at times when all businesses are trying to do more with less? Jerry Hancock: Participating in the committee allows bakers to keep up with current and future regulatory actions that can affect their businesses. The committee regularly provides comments on proposed rules, and occasionally, we meet with regulators to discuss the impact new rules could have on bakery operations. Being able to provide this direct input can result in changes to rules that are beneficial to both bakers and regulators. Participation also allows bakers to leverage the resources of the committee. Combining resources and sharing results helps bakers do more with less. Equally important, participating in the committee allows members to meet other industry professionals to discuss the issues we all face. These discussions allow greater understanding of the issues and the options we have to address them. Jim McKeown: Bakers need to understand that many issues we address are on the back burner, but if these issues should rear their ugly heads in the bakers’ facilities or companies, they can cost them dearly. A lot of problems come from ignorance. That’s why we try to get people engaged. The best recent example hap- http://www.americanbakers.org

Table of Contents for the Digital Edition of IBIE, special edition & show preview -- 2013

IBIE, special edition & show preview -- 2013
Table of Contents
IBIE Perspective - Amid challenges, opportunities persist
State of the Industry - Dizzying changes among baking’s leaders
A changing of the guard
Making Baking History - Progress on Parade
Capital Spending Survey - Making the safe bet
Survey reaches wide sample
IBIE Tech - Going Mobile
ABA Perspectives - Big changes since IBIE 2010
ABA: On the Front Lines
Keep on track with FTRAC
Let's Keep on Truckin'
An Ounce of Prevention
BEMA Initiatives - Collaborative Solutions
Critical Issue: FSMA - Predict & Prevent
Court orders FDA to step up its efforts
Food Safety: ANSI/ASB/Z50.2
Equipment Advances - Clean and Simple
Formulating R&D - Brave New World
Intel about ingredient trends
Critical Issue: Commodity Prices - Long and Winding Road
Ingredients: Creating Simple Labels - Simple Options
Critical Issue: Sodium Reduction - How Low Can You Go?
Ingredients: Ancient Grains - What's Old is New Again
New Product Trends: Baked Foods - Change Afoot
New Product Trends: Snacks - Reinventing Snack Time
Special Section: Bake
The Next Cupcake?
Ingredient Transparency
Food trucks on the move
New Tech Tools
IBIE 2013: A World of Possibilities
Ready to Launch
Pizza Popularity
Revel in Vegas
2013 Exhibitor List
Ad Index

IBIE, special edition & show preview -- 2013