Energy intensity and carbon footprinting baselines in a leading south african bread producer

This paper reports on a food converting business located in South africa with thirteen manufacturing sites, producing bread for the local market. The paper outlines the methodology used to establish a carbon footprint and Energy intensities for the baking of bread. Further, the energy mix for the factories was established and a review of this mix is discussed. It is proposed that an understanding of the current state could determine a potential improvement gap if benchmarked against other producers. This is seen as a first step to creating a platform for energy efficiency improvement and further research within this sector.