Kingsmill loaves: From pitch to fork
Allied bakeries
Overview
Working with us, Kingsmill have taken steps to reducing the impact their manufacturing and distribution have on the environment on three of their most popular loaves: the Great Everyday White, Tasty Wholemeal and the 50/50 loaves.
We helped Kingsmill establish the energy consumption involved in each stage of a loaf’s life cycle, from the wheat that is milled to make flour, sourcing all other ingredients, baking the bread and getting it on to the retailer's shelf. Plus how the loaf is used in the home, and how any waste is dealt with and converting this into carbon emissions produced for each stage for each product.
They have already made changes to reduce emissions by 20%, and are on their way to being more cost, energy and carbon efficient.
Carbon footprint breakdown
From carrying out this analysis across all three products we found Kingsmill Great Everyday and Kingsmill Tasty Wholemeal both have a carbon footprint of 1.3Kg of CO2 per 800g loaf whilst Kingsmill 50/50 is 1.2Kg of CO2.
Raw Materials
|
Manufacturing
|
Packaging
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Distribution & Store
|
Use & Disposal
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|---|---|---|---|---|
| 45% | 21% | 2% | 6% | 26% |
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Read the full story
Operating out of ten bakeries across the UK, Allied Bakeries began tracking the carbon life cycles of three of their biggest-selling Kingsmill brands in 2008.
